My husband and I celebrated our 34th wedding anniversary last week and treated ourselves to a little time away in Block Island. Block Island is off the coast of Rhode Island and can only be reached by a 12 minute airplane flight or a 55 minute ferry ride. Some people bring their cars on the ferry but most people just rent bikes or mopeds when they arrive. We stayed at the lovely Sea Breeze Inn. We have stayed at many different places on Block Island over the years but this was one of my favorites. Block Island is a very peaceful, quiet, fresh sea air kind of place and my husband and I love to fish, hike, walk on the beach and relax there with a few too many cocktails and lots of fresh seafood.
This is the view from the front yard of our room. The wildflowers growing everywhere were beautiful.
And this is the view of our backyard. The Atlantic ocean is in the background. And the cute little outhouse is a non-working one. I promise our room had a bathroom. I'm not a camping out kind of person.
This recipe has been adapted from Cooking Light Magazine - June 2012. Sam and I made this with whole wheat pizza dough. I always seem to have problems with the shaping of the dough but it still tasted good. The original recipe is for the vegetables to be grilled but since I don't think our grill is working at the minute we decided to roast them instead. It only took a couple of minutes to make and had only veggies and a little bit of cheese so I consider it a healthy meal.
1 pound refrigerated whole wheat pizza dough
1 tbsp olive oil
1 red bell pepper, seeded and cut into pieces
1 zucchini, cut into slices
1-1/2 cups mushrooms, sliced
1 can diced tomatoes, drained
3 oz shredded mozzarella cheese
1 tbsp Italian seasonings
Preheat oven to 450 degrees. Line a cooking sheet with foil and toss red pepper, zucchini, and mushrooms with olive oil. Spread on cookie sheet and roast for 15-20 minutes.
While vegetables are roasting prepare pizza dough. Spray another cookie sheet with cooking spray. Flour your hands and work dough to form pizza like shape. I do this by working dough with my hands and stretching it out little by little. When it is almost the size that I want it is I put it down on the cookie sheet and then spread it out a little further still when on the cookie sheet. Bake dough at 475 for 5 minutes.
Take dough out and spread drained diced tomatoes around pizza. Add roasted veggies, mozzarella cheese and Italian seasonings. Bake for 15 minutes more or before crust starts to get too brown.
Remove from oven. Slice into pieces. Let it cool for a minute or two before serving.
Enjoy!! Susan & Sam
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