We have made it to Kansas. My initial thoughts are that Kansas is a beautiful place, and that we are going to be very happy here. We are staying at a hotel in Kansas City until our household goods arrive next week. We went to the base today and picked out our house. I picked the one with the best light in the kitchen. Are you surprised? We have never really lived on base before, we lived on base in Canada, but never on a base of this size and on the actual base. I was really surprised at how nice the base housing is. The kid’s have a playground in the backyard and right beyond that is where they are going to go to school. There are a ton of things for the kids to do and a million kids running around. I look forward to get back into my kitchen and cook again. I miss real food.
Speaking of food, I made this Corn and Tomato Pizza before we left and it was summer on a piece of pizza. Corn, fresh pesto, tomatoes, basil, and fresh mozzarella. This pizza proves that going beyond sauce and cheese is worth the effort.
cherry tomatoes or 3 small plum tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
pizza crust (or you can use a Boboli)
1/3 cup pesto
1/2 cup fresh corn kernels
1/4 cup grated Parmesan
1 teaspoon sugar
8 ounces fresh mozzarella
3 Tablespoons fresh basil leaves
Slice the tomatoes and place on a paper towel. Sprinkle with salt and pepper and let stand for 20 minutes.
In a small bowl, stir together the corn, sugar, and Parmesan cheese.
Roll out the pizza dough and spread the pesto all over the top.
Cover the pesto with the corn mixture, mozzarella cheese, and tomatoes.
Bake in a preheated 450 degree oven (the longer that it preheats the better, I try for at least one hour) for about 15 minutes. The cheese will be melted and the crust golden brown. Sprinkle with torn basil leaves.
Recipe adapted from Southern Living.