pizza pizza.

Hold that thought . . . breakfast first.

We had a large mango in our fridge that was RIPE, and ready to be eaten immediately yesterday morning! I decided to make a sort of traditional mango lassi to supplement our breakfast:

Ingredients: 1 single-serve carton unsweetened vanilla yogurt, 1 large mango, diced, a sprinkle of natural granulated sugar, and enough "lime water" (we have a pitcher of water in our fridge with sliced limes floating in it) to cover. The mango was so sweet the sugar wasn't needed, and this made a wonderful "first breakfast." Mmmm!

(Lately I've been splitting my breakfasts into two courses -- one at home, one as soon as I get to work -- otherwise, I get major hungry before lunch and end up eating whatever junk I can find at work. The new system works well!)

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Eggplant are in season right now, and I had myself a long "think" about what I could do with eggplant in our meals this week. Pizza was one of the ideas I came up with right away! I cubed a small/medium eggplant from the Farmer's Market, tossed it with some olive oil, garlic, onion, salt, and pepper, and roasted it at 400 until the edges began to brown. I pureed the lot with a little extra olive oil, and it made a beautiful, interesting topping for one of our pizzas last night:

Half whole-wheat Artisan Bread dough, topped with eggplant puree, parmesan and mozzarella cheeses, heirloom tomatoes, and fresh basil. Yum!

The second pizza was a little more traditional:

The second half of the batch of dough, topped with organic pizza sauce, parmesan and mozzarella cheeses, shiitake mushrooms, red onion, tons of sliced garlic (Dan's request,) kalamata and green olives, dried oregano, and chili flakes. Extra yum!

Even though we both enjoyed the first pizza, Dan and I were in agreement that the second pizza was the better of the two -- I guess we are just traditionalists when it comes to pizza! (Plus, I really like chili flakes on my pizza lately.)

What are your favorite pizza toppings?