Pizza on the Fly

Monday night was the first time in a week that I've been home for a "normal" dinner.  In fact last week was so busy that my email at work built up to 800 and my Foodbuzz inbox built up to over 1800.  I was out either teaching a Social Security seminar or networking or in a client meeting every evening last week.  Then, I had appointments all day Saturday - including a dinner meeting with some clients who are dear friends.  And, we had the kids here on Sunday.  I absolutely love having David and Kara and the kids within driving distance.  They're wonderful people and I'm very lucky to be related to them!!!

Actually, one of the best evenings out last week was a visit to Chef JJ's Backyard.  We have this cool neighborhood in Indianapolis called Broad Ripple.  When my grandmother was born there in the late 1800's, it was at a bend in the river - White River to be specific.  Then, later, it was known for a wonderful amusement park that is now just a normal park.  The young-un's hang out at the bars and the old fogey's like me hang out at places like the Broad Ripple Brew Pub where John Hill makes incredible beer and his wife, Nancy, runs a wonderful kitchen.  The railroad track has been converted to a greenway trail.  There are fun art galleries and all kinds of other unique shops.  And, best of all, it's about 2 miles from our home.  So, when the invitation came to a Financial Planning Association cocktail party at Chef JJ's, I was there!  Chef JJ cooks everything on his green egg grills.  And, wonderful stuff it is.  Chicken Satay, brie roasted on apple wood, german potato salad.  YUM!  On top of the great food, his "backyard" is on White River.  What a gorgeous setting!!! 

Thanks to my schedule, the normal prep for the next week didn't get done.  That meant that when my last meeting ended Monday, I headed for home knowing I'd not even started dinner...  What to fix on the fly?  A look in the fridge revealed some pasta sauce and some salami that needed to be used up.  And, there were a couple of english muffins that'd be ok until next weekend but would be better used now.  How about pizza?

Pizza on the fly

Ingredients:

english muffins (one per person)
pasta sauce or pizza sauce
salami
kalamata olives, chopped
mushrooms, canned chopped
cheddar cheese (we use Cracker Barrel extra sharp)
mayonnaise
dried minced onions
worcestershire sauce

Directions:

Split and toast the english muffin halves. 

While they're toasting, chop the salami and render it. 

Top the toasted muffin halves with some pasta sauce.  Then, add the salami. 

The chopped kalamata olives. 

And, the mushrooms. 

Shred about 6 oz of cheddar cheese

and mix it with some dried minced onions, worcestershire

and enough mayonnaise (mayo NOT salad dressing) to moisten. 

Make patties out of the cheese mixture and put one on top of each muffin.  Broil until the cheese is melted and brown and bubbly.