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Well, Christmas decorations are finally all down and put away for another year. I do keep the lights up in the front yard during the dark months though– so cheery and romantic to come home to a brightly lit front door. Every time we pull in the driveway I say, “Honey, look how pretty our house looks!” I never get tired of coming home. sigh.
Hopefully Santa and the elves were good to you? I was fortunate to see lots of family over the holidays, my kids, my sister and her family, and even my parents from far away Florida. (Hi Mom and Dad!) We ate. We opened gifts. We sang carols around the piano. We ate some more. We laughed. And we played games….. and by ‘played games’ I mean marathon hours of Yahtzee, Dominoes, and Farkel.
|My mom is trying to tell me an interesting story, but you can see I just want to play more games.|
I got a professional knife sharpener and have already cut my fingers twice. Typical me. I also received a lovely scarf and some books (“Chronicles of Downton Abbey” being a favorite.) My daughter gave me two copies of “Chickpea Magazine” and I must say it is a beautiful publication! This pizza comes from the Summer 2012 edition of the magazine.
Here’s what you need:
Your favorite pizza dough
2 medium zucchini – one green, one yellow
16 oz tofu
3 T toasted pine nuts
¼ + 2 T Tofutti Cream Cheese
2-3 T olive oil
Here’s what you do:
Slice your veg super thin. Set aside. Make the cheese by blending the tofu, seasonings, pine nuts and cream cheese in a blender or food processor. Drizzle in the olive oil till smooth and beautiful. Spread the white cheese over the pizza dough in a very thin layer. Keep it thin or your dough will be soggy. I think there is plenty for three or four pizzas. Place the zucchinis in a pretty pattern over the white cheese and bake! You could sprinkle salt and pepper and herbs over the zucchini too. (450 degrees for 10 minutes….it really depends on how thick your pizza dough is.We like ours very, very thin.) EXCELLENT!