Well, friends, things are calming down again somewhat this week. Easter has been celebrated and the feast has been enjoyed. Our relatives have returned home after a joyful, bustling week in the D.C. area. Work is, well, maybe not settling down, but at least steadily plugging right along. And as of tonight, the curtain is closing on March Madness and all its excitement.
It’s enough to make a girl sleep in such that she’s forced to squeeze in an extra-speedy run before work, thereby missing the opportunity to cobble together something in the slow cooker for Crock-Pot Monday!
Thank goodness for frozen pizzas is all I have to say. We generally keep an emergency pizza in the freezer for just such an occasion, and tonight we called it into service. We hadn’t tried Daiya’s margherita pizza before, and I was super-excited to do so; their pizzas only seem to be getting better and better over time, and this one looked like one of their best yet. (Obligatory disclosure: I have not been compensated by Daiya in any way, nor do they know who I am.) So, in a rush as usual between work and tai chi class, I tossed the pizza into the oven and, while it baked, tossed a salad to go alongside.
Now, in fairness, I didn’t preheat the oven – who has the time? – so the bake time went about 20 minutes rather than the 10-15 minutes recommended on the box. But when it was ready, we sliced it into eight pieces, placed a couple each on our plates, and dug in!
Our judgment: Fantastic! We both loved the blend of cheese styles, from a mozzarella shred to some little provolone-like rounds that sat atop the crust. The sauce was flavorful, the crust was crunchy, and the diced tomatoes added a great texture. In the end, we both enjoyed three slices – and could’ve easily gone back for more. Paired with a simple salad of lettuce, cherry tomatoes, and Daiya mozzarella, it was a filling meal that definitely left us wanting an encore.
And as for that Crock-Pot meal? We’ll enjoy that later on this week, when time is of the essence yet again!
:)