Spinach & Tomato Pizza

This week I actually used my oven for probably the third time in an entire year. My mom gave me this recipe, knowing it was probably easy enough for me to make. I went to the grocery store, bought all the ingredients, and enjoyed a great pizza with my friend ReAnn.

Spinach and Tomato Pizza

1 Tbsp. olive oil
1 clove garlic, minced
1 prepared pizza crust (12 inch)
1 pkg. (10 oz) frozen chopped spinach, thawed, very well drained
1 cup KRAFT shredded low-moisture part-skim mozzarella cheese
1 small tomato, thinly sliced
1 cup (4 oz.) ATHENOS Feta Cheese with Basil & Tomato, crumbled
1 tsp. chopped fresh rosemary

Mix olive oil and garlic in small microwaveable bowl. Microwave on HIGH 30 seconds. Place pizza crust on cookie sheet; brush entire surface with oil mixture.

Top with spinach, mozzarella cheese, tomato and feta cheese. Sprinkle pizza with rosemary.

Bake at 450F for 10 to 12 minutes or until cheese is melted and crust is golden. Let stand 5 minutes. Makes 8 servings.

Enjoy!!

Mediterranean Bread Salad

Ever since I came to college and moved out on my own, I have wanted to learn to cook. I have made several attempts at it over the last few years, but have never actually stuck to my goal. I figured that I could use this blog as a way to gather new recipes and try them out in order to improve my domestic skills (which are currently non-existent). For my first entry, I decided to start out simple. I found this recipe in a book given to me by my mom as a gift last Christmas. It looked easy enough, and after spending the day shopping for the ingredients I was brave enough to give it a shot.

Mediterranean Bread Salad

Ingredients:

2 medium tomatoes chopped

1 yellow bell pepper stemmed, seeded, sliced

½ cucumber halved lengthwise seeded, sliced

½ small red onion thinly sliced

1 tablespoon capers rinsed

½ cup extra virgin olive oil

¼ cup red wine vinegar

Salt and pepper

2 cups garlic and herb croutons

Directions:

1. In a large bowl, combine tomatoes, pepper, cucumber, onion and capers. In a small bowl, whisk together oil and vinegar. Season to taste with salt and pepper. Pour over vegetables and toss to combine.

2. Spread croutons in a single layer in a large platter. Spoon vegetables evenly over croutons. Pour any remaining liquid in bowl over all.

Overall, I'd say my first attempt at making a meal was pretty successful! Although no actual cooking was involved, I am still pretty pleased with the fact that my Mediterranean Salad turned out so great. I think I am ready to move onto an entree for next week!