One of two pizzas we made and enjoyed for lunch on Monday.
I cubed the smoked chicken and used some frozen bell peppers to make this version. I also had some smoked Vermont cheddar that I brought back from my trip to New York a couple of weeks ago, so I grated that up for the pizza. A few black olives finished it off. And it was really tasty, if I do say so myself.
By the way, the bottle with the "Gallo" label is not wine, but olive oil from Portugal. I've never seen E & J Gallo wine in France.
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