Maybe the Last Harvest

It got into the upper 70s today, but was very windy, and we are expecting cold temps to arrive tonight.  We spent quite a bit of time outdoors with our grandsons, but I forgot to go pick the lettuce.  We did get the back yard rain barrel emptied.  We got the front yard one emptied last week.  I went out after supper in the dark and picked lettuce, kale, and a few radishes and carrots.  The grandsons would have enjoyed helping with these if I would have remembered.

I want to share a recipe that I made last night, using some of the tomatoes that were green when I brought them in to protect them from the freezing temps.  I made it last night, and this piece is actually one of the leftover pieces that I ate for lunch today.  Even though the toppings slid a bit, it was still good.

This is from the winter 2007 Weight Watchers five ingredient 15 minute cookbook.  (I don't know why the first letters of the words are not capitalized.  I just noticed that.)

Pesto and Goat Cheese Pizza

1 10 oz. Italian cheese-flavored thin pizza crust (such as Boboli)
3 T. commercial pesto
3 plum tomatoes, thinly sliced
3/4 cup (3 oz.) crumbled goat cheese or crumbled feta cheese  (I used the already crumbled feta cheese Larry picked up for me.)
1/4 t. crushed red pepper 

1. Preheat oven to 450 degrees.
2. Place pizza crust on a baking sheet.  Spread pesto over crust, leaving a 1/2 inch border.  Top with tomatoes and cheese; sprinkle with crushed red pepper.
3. Bake at 450 for 13 minutes or until crust is golden.  Cut into 8 wedges.  Yield: 4 servings (2 wedges)

I collect cookbooks, and have been having fun getting out of a rut I had been in, and am actually using the books.  Still, I seem to rarely follow a recipe word for word.  Here are the changes I made to this one:

1. I got either a 16 or 19 oz. package of two whole wheat crusts, with no cheese in them, so mine was a bit smaller than the 10 oz.  I made up a mushroom pizza on the other crust.  They did not take the whole 13 minutes to get done.
2. I did not use commercial pesto.  I used some basil blended with olive oil that I had spread flat in a freezer bag this summer.  I broke some off without measuring it or thawing it out, and you can see that I just placed some here and there, rather than spreading it on, which probably would have been preferable, but this worked for us.
3. Two of the tomatoes I had were a roma type, but one was not, and it worked just fine in the recipe.
4.  I didn't measure the crushed red pepper, but just sprinkled some on.  I am not a big fan of hot and spicy food, but I loved this!  I was aware of it when I took my first bite, but it did not burn my tongue.

I'm glad it's raining.  I hope your weekend is going well.