Being a housewife takes patience, concentration, and organization. It's easy to become overwhelmed or fatigued.Your family comes home and messes up what you just cleaned.Here are some tips to keep from burning out.Let's be honest: there are times when you're just not feeling it. Don't worry: we're all tempted to fake it sometimes. A little organization, housecleaning, tips, shortcuts and hints to help her save time and we can have that wonderful little Suzy come out in each and every one of us.
Wednesday, May 18, 2011
Tomato Pesto Pizza
can (11 oz) refrigerated thin pizza crust
cup refrigerated basil pesto (from 7-oz container)
large plum (Roma) tomatoes, chopped
cup shredded Italian cheese blend (4 oz)
tablespoons fresh basil leaves, thinly sliced
I usually add some chicken, mushrooms, and onion to mine.
1Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
3Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.
For an appetizer, cut pizza into bite-size squares, and insert a party toothpick into each piece.