Friday I was able to meet my cousin for lunch in Hoboken at an amazing Italian deli, Vito's. It was so good, fresh mozzarella, roasted red peppers, garlic sauce, ham, and capicola. I devoured this!
Saturday my husband and brother and I went down to Atlantic City! We walked the boardwalk a bit and stopped into Caesar's and Bally's, but spent the majority of the evening at Borgata. That place was incredible, it surpasses all of the other casinos in AC. I also had the most amazing grilled cheese at a place called Bread+Butter in there...unfortunately I forgot to take a picture of it! Next time we go back to AC we won't even bother with the strip, its right to Borgata. My husband and I both made some money playing roulette, so we left as happy campers! By the time we got back to our room the sun was coming up, I forgot how easy it is to lose track of time in a casino.
Of course, after this trip I was exhausted, so I decided to make an easy White Pizza for dinner last night. I found this recipe and made some modifications and it was really good! My husband kept going back to the oven for more, so I knew it was a hit!
-1 Pillsbury Thin Pizza Crust
-1 cup Fat Free ricotta cheese
-1/2 cup shredded mozzarella cheese
-2 cloves minced garlic
-1 teaspoon garlic powder
-1/2 teaspoon garlic salt
-1/4 teaspoon salt
-1/3 cup heavy cream
-2 tablespoons EVOO
-1/2 teaspoon dried thyme
-1/2 teaspoon dried basil
1. Place pizza crust on cookie sheet. Pre-cook according to package directions. (5 minutes @ 425 degrees)
2. In a saucepan over medium-high heat, heat the EVOO and cook the minced garlic for about 5 minutes. Reduce heat to medium and add the heavy cream, garlic powder, and garlic salt. When cream is heated, add 1/4 cup of the shredded mozzarella and cook until fully melted. Simmer to thicken, about 5-6 minutes.
3.In a bowl, combine the ricotta, thyme, basil, and salt.
4. Spread cream sauce over pizza crust, then top with ricotta mixture. Sprinkle remaining shredded mozzarella over top, and brush crusts with a little EVOO to crips. Bake at 425 for 10 minutes.
Source: Adapted from Serious Eats