A Tale of Two Pies

Matt and I decided on pizza for dinner tonight – we typically make homemade dough and then divide it in half.  His and Hers pizzas as we can’t agree on the best way to make pizza.  I typically take my pizza dough and further divide it in half and make two meals out of my dough – one for dinner and another for lunch. 

Tonight, I made two different pizzas. 

The first, included grilled zucchini (grilled on my grill pan on the stove), sliced tomato, mozzarella and parmesan cheese, and mushrooms.

I loved the grilled zucchini on the last pizza I made and wanted to add it again. 

The second, was inspired by Jenna’s pie – Cheesy Zucchini Pizza.  I followed her recipe exactly (well minus the dough – we made our normal recipe using 1/2 whole wheat flour, 1/2 white) but added some dried basil and oregano to the top.

Unlike Jenna, I did use part skim mozzarella and ricotta cheese – unfortunately full fat cheese and I do not get a long.

This pizza was excellent – I wish I had put the dried basil and oregano in the ricotta – but I forgot.  The zucchini flavor was simple yet summery. 

I have to admit.  I am now zucchini-ed out.  I had 4 of them in the fridge (one was ginormous) and this afternoon I made Whole Wheat Chocolate Chip Zucchini muffins and Zucchini Chocolate Chip Cookies.  This is after I made Kath’s Summer Squash Gratin yesterday to have with dinner tomorrow. 

Thankfully I have finished the zucchini – I’m sure we will get more on Tuesday though. 

I hope to get some work done tonight – it is unusual that we are done with dinner so early!