AnnaChristie's - An Introduction
I’ve always loved good food. I’m a self-described gourmet, food connoisseur, and a third-generation sweet tooth (both sides of the family).
But my life changed in July of 2007. For various health reasons, I suddenly found my food tastes subjected to the harsh realities of what I can only describe as the Atkins’ diet on steroids.
With this new diet breathing down my neck and the future consequently bleak, I had the gumption to ask God what He wanted me to do with these ‘restrictive’ circumstances.
What was born of that simple question is a love for cooking. In that one moment, God, in His goodness, gave me a deep and abiding joy for serving people in the kitchen. There are now few things that give me more pleasure than whipping up some delicious concoction for my family and friends.
It is now September 2008. I’m still on a restricted diet. And I still love food - so much so, in fact, that I’m starting a blog just to share some of my favorite recipes with you.
Consider this a testament to the eternal weight of a diet in the hands of a Sovereign and Faithful God.
Tomato-Basil Pizza
Toppings generally win the "best part of the pizza" in my book, but the creamy pizza sauce in this recipe steals the show.
1 pkg (10 oz) refrigerated pizza dough
2 c (8 oz) shredded mozzarella cheese, divided
10 oz (1/4 c) Parmesan cheese, grated
2 T fresh basil leaves, snipped or 2 t dried
2/3 c mayonnaise
1 garlic clove
4 plum tomatoes, thinly sliced
Preheat oven to 375. Roll pizza dough into a rectangle. Sprinkle crust with 1 c mozzarella cheese.
In a bowl, combine mayonnaise, 1 c mozzarella cheese, Parmesan cheese, basil and garlic.
Arrange tomatoes in a single layer over pizza crust and cheese; top with cheese mayonnaise- cheese mixture and spread evenly.
Bake 15-20 minutes or until golden and bubbly.
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