Think Inside the Box

Sometimes, you just gotta go with the same old, reliable, somewhat boring boxed, processed foodstuffs, like Chef Boyardee Pizza. Thing is..it's a PIZZA, you can doctor it up and make it your own. We're not too adventurous when it comes to pizza additives, but have found that the addition of bell pepper, red or yellow (not green) just adds something phenomenal to the flavor. Mushrooms are a must....but I can't stand what happens to fresh mushrooms on a pizza, the drying, shriveling, rubbery effect. Yuck. So, I stick with canned varietals. And of course, onion!

Inspired by I don't know what, I also brush the entire pan with about a tablespoon of extra virgin olive oil and then sprinkle it lightly with Italian seasoning and just a touch of kosher salt. The beloved could do without either of those, but I think it just adds to the flavor and takes away from the overly processed tone of such a meal. 

Dough. DOH! 

What a work of art, eh? 

Cheeses. Many. Whatever was in the fridge, including Kraft Touch O' Philly Mozzarella, Sargento Sharp Cheddar, left over from the Maccheroni al Formaggio, and a few sprinkles of shredded Di Giorni Three Cheese blend. Not so much cheese as to form a solid wall, but enough to add flavor and yet still able to see the pie below. 

18 minutes at 425 degrees F. I'm slow to shoot pics. Deal. 

Oh my heavens. Guess who's having left overs for lunch today?  
Using a word I don't normally ever type or speak out loud, it was DELICIOUS! 

Someday maybe I'll get really adventurous and add zucchini and eggplant and fresh basil and some other kind of cheese, but for now, it's tried, it's true and it's been on our menu for decades.  

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