When Will stepped off the bus today, I was shoveling the mush at the end of my driveway (courtesy of the kindly town plows!) for the fourth time today. “Guess what, Mommy?” he asked. “What, Wills?” I answered. “I am going to go down to the house and get my snow stuff on and go right outside to play,” he answered. And off he went.

A few minutes later, I followed. And sure enough, when I stepped inside our hall, there were Will and Paige preparing for some fun in the snow. And who am I to say no to outdoor play? So off they went (I went outside too … there was still more shoveling to be done).

I love that my kids love to play outside. I love that they love it so much that they will take initiative and get themselves ready and out the door. And I love that they love to play outside together. I swear, sometimes Paige just waits for Will to come home to have that special play time together. I hope that never changes.

Tonight’s dinner was a Puffy Prosciutto and Tomato Pizza. Why is it puffy? Well, if you poke holes in the dough with a fork before adding the toppings, the center of the pizza doesn’t puff up … but if you skip that, you get this fabulously bready pizza that’s filling, firm and flavorful. This particular pizza uses diced tomatoes instead of pizza sauce, which is a practical thing … not only are the diced tomatoes sweet and lovely, but instead of only using a partial can of sauce, you use a whole (cheaper) can of diced tomatoes. (Remember, it’s winter here, so fresh aren’t really an option.) And the salty prosciutto is a lovely contrasting flavor … Yum.

Have a lovely weekend!

Puffy Prosciutto and Tomato Pizza
serves 4

1 pizza dough (from the deli section)
1 can diced tomatoes, drained
2 cups shredded mozzarella cheese
2 slices prosciutto, torn into pieces

Preheat oven to 450 degrees. Line a baking sheet with nonstick aluminum foil.

Stretch the pizza dough to form a large rectangle and fit onto the cookie sheet. Spread the tomatoes all over. Sprinkle the cheese evenly over top, and then add the prosciutto — careful to get it all over the pizza.

Bake the pizza for 15-20 minutes, until golden brown and cooked through. Let cool for 10 minutes before slicing and serving.

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