White Pizza

White pizza is by far my absolute favorite kind of pizza. I grew up in Ohio & could find white pizza in almost every pizza shop. When I moved to Georgia it could not be found anywhere so of course I had to start making my own. Thanks to my brother (who was once a pizza shop guy) for teaching me how to make pizza!

Ingredients
Click for my pizza dough recipes: whole wheat using a KitchenAid mixer or white flour using your hands
Olive oil
Italian seasonings
Garlic salt
Parmesan cheese
Shredded mozzarella cheese
Banana pepper rings (mild or hot)
Black olives

Directions
Make pizza dough. Coat pizza pan(s) heavily with shortening (do not substitute the shortening, it gives a brown crunchy crust). Pat dough into pizza pan(s). Drizzle lightly with olive oil. Evenly smooth the olive oil with the back of a spoon. Sprinkle with Italian seasonings, garlic salt & Parmesan cheese. Then top with mozzarella cheese. Add banana pepper rings & black olives. Lightly sprinkle the top with juice from the banana peppers. Bake at 450 degrees for 10-12 minutes.

Mediterranean Grouper

Another great recipe from my brother. He works so hard to catch all those fish from the Gulf of Mexico so that he can enjoy eating them. We actually worked through the ingredients of this dish together. It's too bad I live too far to get a taste!

Ingredients

Grouper fillets

Mushrooms, sliced

Artichoke hearts, coarsely chopped

2 tbsp capers

1/2 c cooking wine

1 clove garlic, minced

2 tbsp chopped fresh parsley

1/2 c Greek olives, chopped

Greek seasoning

Lemons

3 green onions, chopped

2 tbsp Parmesan cheese

Olive oil

Linguine

Directions

Place olive oil in pan & heat. Lightly season grouper fillets with Greek seasoning & place in pan. Pan fry for several minutes on each side. Set fillets aside & keep warm. To the pan add cooking wine, capers, green onions, Greek olives, garlic, artichokes, mushrooms, and juice of one lemon. Cook on high heat and render down. Cook linguine according to package directions. Stir in Parmesan cheese & parsley into cooked pasta. Cover the top of the pasta with the rendered down "sauce" & place a grouper fillet on the top.