Why am I calling my pizza a “brick”? Because that’s how my Pillsbury pizza dough turned out this time: fat rectangles with a lot of dough and crust, and not so much of anything else. I made pizza last Thursday night for dinner because M & I were going to see a play and there was not much time to cook. We like to get ready-made dough in a can and pop it in the oven with our own fixings; it’s hot and quick on an evening when we don’t have time to cook. I actually am not the biggest fan of Pillsbury dough in cans (I think they all kind of taste the same!) but it’s not too bad as far as readymade pizza doughs go; doesn’t taste like real pizza crust, but it’s nice in its own Pillsbury-bread kinda way. In the past we’ve had trouble with putting too much sauce on our pizza; this time, I purposely put a thinner layer of sauce on, but because I was in a hurry I did not bother to stretch out the dough after unrolling it. I think I would’ve fared better to roll it a bit thinner. And I should’ve put more toppings on. Two slices plus the salad in this lunch (eaten the next day, during a class that goes through the lunch hour) were not quite enough to fill me (I was just shy of satisfied). It was tasty, though!
Clockwise from LH compartment: Mushroom, scallion, and pepperoni pizza, extra pepperoni, strawberry gummies, mustard-citrus dressing in the piggie, kiwifruit, spinach and tomato salad with pine nuts (spinach hidden beneath the tomatoes).
You’ll probably be seeing more bentos from me this semester. I have a Friday class from 12:30 to 2 and a lot of people bring their lunch. I do like eating hot food at home, but I’m also excited to start with lunch-packing again.