The “Use What You Have, Spaghetti Crust, Pizza Pie”

Pizza Pie 1

Pizza Pie 1

The “Use What You Have, Spaghetti Crust, Pizza Pie”

So, yesterday, my husband and I were entertaining the idea of homemade pizza for dinner. I’ll tell you my idea of home made pizza at a later post… Well, after working all day, running 3 miles in the 110 degree heat, and a couple of glasses of wine at the end of the day…  the left over gumbo sounded like a better idea.  However, when I got up this morning, the thought of pizza was still running through my mind.   Only I was in the mood to get creative and not have to drive to the store (that’s always a plus in my book).  After a quick inventory of what I had in my fridge, I came up with this recipe…..  It’s one of those recipes that you could easily change out ANY of the ingredients for what you have on hand…  Here is my recipe!  Use it as a guideline to create your own pizza pie!!!

Preheat your oven to 375 degrees

For the “crust”:

Left over, cooked pasta. Mine happened to be spaghetti, so it was probably about 2/3 of a 1 lb. box

1 tsp anchovy paste

1 tsp basil paste

2 – 3 TBS olive oil

3 – 4  TBS chopped sundried tomatoes

1/4 cup chopped green onions

Chopped fresh herbs, I used parsley, basil, and oregano.  More Parsley and basil and a little less oregano.

1/2 cup or more grated parmesan cheese

Kosher salt and coarse ground pepper to taste

More olive oil if needed

For the filling:

Mozzarella cheese, sliced thin.  I probably have 2 large balls altogether

2 large fresh tomatoes, sliced thin

1/2 large onion, sliced thin

Fresh basil

Minced garlic

Olive oil

Kosher salt and Coarse ground black pepper

Salami, very thin sliced.  Mine was only about 2” long and was plenty.

Black olives

1 – pkg. Proscuitto, torn

More mozzarella cheese

Parmesan cheese

olive oil for drizzling

Here’s how I put it all together:

First prepare the crust:

Mix the anchovy paste and basil paste with the olive oil.  In a medium mixing bowl, coat this mixture with the pasta.  Toss in the remaining ingredients.  Be sure to turn it really good to make sure all of the ingredients are evenly distributed throughout the pasta.  Spray a 9 inch spring form pan with olive oil spray.  Press the pasta into the pan. I actually used a potato masher to press it in.  Press firm without “smashing” the pasta. 

Now Layer in the filling:

Layer 1/3 of the mozzarella on top of the “crust”

Add a layer of the thin sliced tomatoes, onions, garlic, and basil.

Drizzle this with some olive oil and give it a good sprinkle of salt and pepper.

Add the salami in a single layer.  Top this with the black olives.

Add another layer of the mozzarella cheese.

Next goes the remaining thin sliced tomatoes, onions, basil, and garlic drizzled with olive oil and sprinkled with salt and pepper.

Now add all of the proscuitto.

Top this with the remaining Mozzarella cheese.

Top this with a heavy amount of grated parmesan cheese and the last few thin sliced onions.  Gently press everything down into the pan with your hands.  Give it a heavy drizzle of olive oil.  Cover with tin foil.

Put a layer of tin foil on a baking sheet.

Wrap another layer of tin foil around the bottom of the spring form pan.  Place in the preheated oven and bake for an hour.  Remove the top covering of tin foil. Change the oven to broil and let the cheese get a nice golden color to it.  Take it out of the oven and let it rest for 15 – 20 minutes before removing it from the spring form pan.  Use a knife to detach the edges of the pie from the pan before you remove it.  Cut into desired wedge sizes eat it up!!!

Serve and Enjoy!!!

Pizza pie 2

Pizza pie 2

Year ‘Round Ceviche

Year 'Round Ceviche

Year ‘Round Ceviche

Year ‘Round Ceviche

How many of you LOVE ceviche but are hesitant to actually delve in and make a heavenly batch of this tasty goodness???  I may be going against the grain of some of you ceviche experts but I am here to say this is nothing but GOOD!!!!!!  I want to give you a recipe that is fearless and delicious.  Several years ago, I invested in a vacuum sealer not realizing how much it would pay off.  We live on the Mississippi Coast and having two son’s and a husband that love to fish, I am sometimes overwhelmed with fresh fish.  I started vacuum sealing and freezing fresh fish.  I realized that a frozen fresh catch can taste like its fresh out of the water.  Having said all of this…  I am using a vacuumed sealed cod from my local grocery store,,, Product of the USA…. Make sure you are not buying imported seafood.  My shrimp and scallops are a product of USA and flash frozen at my local seafood market.  These products are available to me year round so I can make a tasty batch of this summertime treat any time I want.  I hope you find this to be a refreshing recipe!!!


Aprox 20 Medium shrimp, peeled and sliced in half

12 -15 sea scallops, quartered

3 fillets of wild caught cod, or other firm white fish, i.e. redfish – cubed

*if using the frozen seafood, just lay them out in a single layer on a baking sheet and let them thaw in the fridge.


Juice of one large naval orange ( Mine was VERY juicy…  If yours isn’t juicy, you may want to use two).

Juice of 10 Limes *note*  as sometimes limes can be “dry” If this is the case, Nuke them for 15 seconds per 2 limes.  This helps get the juices flowing.

Juice of  8 large lemons

2 TBS organic Apple Cider Vinegar..  I use Braggs with mother.


I med. purple onion, small diced

2 chili peppers, seeded, veined, and chopped small

1 whole pod of garlic, chopped

3 green onions, chopped

15 – 20 grape tomatoes, 1/8th’d

1/2 cup chopped fresh cilantro, plus more for garnish


1 tsp. kosher salt, plus another hefty pinch

1 tsp. coarse ground black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. chili powder


Lemon or lime

1 avocado, sliced AND diced

Sea salt


Corn tortilla chips


In a large non reactive bowl ( I use stainless steel), Mix all seafood, juices, veggies, and seasonings.  Mix well and make sure there is enough liquid in the bowl to cover all of the seafood.  If it isn’t covered, you’ll get uncooked seafood so if this is the case add some more citrus of your choice.  Mix well and cover with plastic wrap.  Refrigerate and stir every hour for about 4 hours.  The citrus will “cook” the seafood.  When ready to serve, wet the rim of a glass with the lemon or lime and dip the rim in the sea salt. I just pour some salt on a plate and twist the glass around in the salt until well coated.  Fill the glass with some ceviche, top with a bit of diced avocado and fresh chopped cilantro,  garnish with lime/ lemon/avocado wedges.  Serve along side with some tortilla chips and a cold glass of chardonnay and you are good to go!!!


Marinated Summer Salad


Marinated Summer Salad

Marinated Summer Salad

The original version of this recipe came from my dear friend, Gail.  It was originally a marinated slaw which is absolutely fabulous!!!  I have used it for slaw but now that all the fresh peppers, tomatoes, and cucumbers are flourishing in the garden, this has been a regular at our table.  I have cut the marinade in half and replaced the cup of sugar with 2 small packets of Splenda.  Take this marinade and any vegetable that suits you…  it will be delicious!!!


Salad Ingredients Lists:

2 1/2  – 3 cups tomatoes, small diced… If using the cherry tomatoes, just cut them in half

3 small cucumbers, peeled and quartered

6 – 8 peppers of your choice…. hot, sweet, mild, spicey…What’s in your garden?  Just       seed and devein!

1/2 purple onion, sliced VERY thin



1 cup white vinegar

1/2 cup canola oil

1/2 cup water

2 small packets Splenda

Kosher salt and coarse ground black pepper to taste


Put all of the vegetables along with the marinade in a 2 1/2 qt container with a tight fitting lid.  Mix very well.  Refrigerate for 4 – 6 hours, Stirring and mixing frequently.  Serve and Enjoy!!!


Gail’s Original Recipe:

2 cups white vinegar

1 cup vegetable oil

1 cup sugar

1 cup water

salt and pepper to taste