This week Sophia’s college roommate, Sam, was visiting, so we had them over for a make-your-own-pizza dinner. What fun to have some guest chefs in the house for Ben’s Day Wednesday! Of course, it was mayhem, and we suffered a major delay when it was discovered that either the oven had never been turned on to preheat the pizza stones, or somebody had turned it off. (Likely my fault, but I deny any wrongdoing.)
While we waited about a century for the oven to preheat, we enjoyed the salad course. Because it was a Caesar salad with freshly toasted sourdough croutons, I thought that a wee jar of anchovies could elevate the salad, but knowing that they are controversial, I left it to the discretion of individual diners to add or not to add. If you don’t like anchovies, we recommend you don’t put them on your salad.
When it came to pizza toppings, we had some standard toppings (sausage, ham, pepperoni, onion, mushroom, mozzarella, black olives), and some less standard ones (fresh tomato, ricotta, peppadew peppers, and of course, the anchovies again.) Ben was the only taker on the peppadews, and I was the sole black olive eater, but the beauty of individual pizzas is that everyone got to choose for themselves. Your pizza, your choice!
The evening before, Ben and I threw together a delicious lemon pie for our dessert. Last week, my friend, Jen, served it to me when I was visiting, and I knew we had to make it here. She obtained the recipe from a comment in a Facebook thread for fans of Trader Joe’s, and I’m sure glad she did!
Jen’s Lemon Pie
1 package cream cheese, softened
1 small carton non-dairy whipped topping
1 jar lemon curd
1 graham cracker pie crust
Blend cream cheese, whipped topping, and lemon curd until creamy and completely combined. Pour into pie and freeze at least 2 hours.
Lolllll I am cracking. Up. ???