And we're back! And married! We couldn't have asked for a more perfect wedding day. Our ceremony was outside, so I was checking the weather every day (okay, maybe multiple times a day), praying for no rain. We got super lucky and had a beautiful weekend - not a drop of rain. It sure was hot though! Poor Michael and his groomsmen were sweating it out at the alter. They made it through though. :) We went to Antigua for the honeymoon, which was amazing. It was beautiful and so relaxing. We definitely recommend it to anyone wanting somewhere new to explore for their next vacation!
So we know we have a lot of catching-up to do and will be back at full-speed in no time! This post we started to get ready before we left for the wedding, but never got around to finishing it. We just made it again for dinner tonight so thought it would be fitting to use it as our re-entry into blogging post.
Lately every time we've made pizza, we've been using BBQ sauce for the base. It's really out of laziness & anytime we open a can of tomato sauce we always end-up saving the leftovers in the fridge until it begins to grow mold, then it gets thrown out. You'd think we'd learn to realize that we are ever going to use the extra and not waste the tupperware space. With BBQ sauce, you don't have to worry about it going bad b/c it's so packed with preservatives! wahoo! Jamie Oliver would not approve. Anyways, I wanted to veer away from the BBQ and try something different. I came up with this little recipe. It's light, different & super tasty. We definitely recommend giving it a try!
- 1 pckg pizza dough
- 1 tbsp olive oil
- 1 pound large shrimp, peeled and deveined (we use frozen)
- 2 cloves garlic, minced
- 1/8 tsp salt
- 1/4 tsp freshly ground black pepper
- 3-4 tbsp. salsa verde (enough to thinly coat pizza dough)
- 1 red pepper, diced
- 1/2 a white onion, diced
- 1.5 cups mozzarella cheese
- 2 scallions, diced
- cilantro, to sprinkle
- Preheat oven to 400F. Roll out pizza dough. Bake dough alone for about 10 minutes (you can skip this step, it just provides extra crispness)
- Meanwhile, heat olive oil and garlic in a small saucepan over medium heat. Add shrimp, salt and pepper. Cook until pink throughout, about 5-6 minutes.
- Take dough out of oven. Cover with the salsa. Sprinkle with peppers, white onion, shrimp and cheese. Bake for about 15 minutes or until cheese is beginning to turn golden.
- Top with scallions and cilantro. Serve immediately.
Here are a few pics from Antigua and a sneak peak of our wedding photos! We had a wonderful wedding photographer named Caroline Ghetes if any of ya'll are interested. She does some amazing work and we can't to see the rest of the photos.