Muffin pizzas... MEOW!

I realized that there have been quite a few "sweet" posts lately and not nearly as many "savory" ones.  I stumbled across Everyday Food and was an instant fan from the cover headline alone: "54 delicious, fast, fresh, and easy recipes". And given the tiny size of the magazine, it is seriously ALL recipes. I am a recipe addict. I cannot stop searching for new things to cook or bake or mix or eat! On that note, if you're reading this and follow any stellar food blogs, please post their web address in the comments - share, share, share!

Okay, so the first recipe that I tried from Everyday Food was for "mini deep dish pizzas". Abby and Elise re-named this recipe "muffin pizzas", for obvious reasons. Here's all there is to it:

• Preheat oven to 450 degrees
• Mix up some pizza dough (I doubled this recipe)
• Spray a regular sized muffin tin with non-stick spray 
• Stretch out little 6-inch rounds of the pizza dough
• Line each muffin-cup with dough
• 6 of the pizzas were topped with:
• Chopped tomatoes and cheese first
• Chopped green peppers and browned turkey sausage next
• Finish with another round of chopped tomatoes and shredded cheese
• The remaining 5 pizzas were topped with:
• Chopped tomatoes and shredded cheese first
• Carmelized red onions, leeks, and browned turkey sausage next
• Add a few more chopped tomatoes and shredded cheese
• Finish with a few more onions/leeks
• Bake for 10-12 minutes, until edges start to brown slightly

Pre-baking

Post-baking

The recipe in the magazine does not call for sauce, which I agreed with. I worried that putting sauce down inside the muffin cups might result in soggy dough. During dinner, John suggested sauce on the side for dipping. Yes... yes we will have sauce on the side for dipping next time. Brilliant, simply brilliant!

On a totally unrelated note... Happy Halloween!

Surely a cuter pair of kittens has NEVER existed!

For our afternoon snack, I made this apple cinnamon bread again. Today, my whole grain combination was 1 C. whole wheat flour and 1/2 C. barley flour. I also added 1 C. organic canned pumpkin. The smell of apple cinnamon pumpkin bread was a perfect pairing with the cool, fall afternoon. Mmmmm....mmmmm... meow!