My First Catered Party and A Spooktacular Halloween Cake

Last week I catered my first party for 40 people. My friend Holly asked if I would make a cake and heavy hors d'oeuvres for her 40th birthday extravaganza. I immediately said "yes!" then began brainstorming recipes and  ideas. Holly said she wanted a Halloween themed chocolate cake and sliders. I pretty much had carte blanche with the menu and decorating and I had so much fun. Here's what I made. 

I made 1). Ham wrapped Asparagus Spears with Boursin Cheese 2). Cream Cheese with Red Pepper Jelly and Spicy Saltine Crackers 3). Sausage, Garlic and Mushroom Pizza Puffs with Herb Red Sauce 4). Pork Tenderloin Medallions on Hawaiian Rolls served with Pesto Mayo.

I also made 7 Layer Dip with a Sour Cream Spiderweb served with corn chips and Sweet and Spicy Smoky Meatballs (that I forgot to take a picture of). And birthday cake!

My friend Holly doesn't actually turn 40 until December but she wanted to celebrate early with a "Happy Hollyween" party. I wanted to play up the "over the hill" theme so I did a graveyard scene and dug an early grave for her. I used Pepperidge Farm Milano cookies and a black edible marker for the tombstones. I used Peeps Marshmallow ghosts, Brach's pumpkins and edible chocolate rocks for decorating. I used melted dark chocolate and Wilton leaf sprinkles to make the tree. I used this Chocolate Cake Recipe, this Vanilla Buttercream Recipe and Chocolate Ganache to make the 2 layer 12-inch cake. It was a success! 

Spicy Saltine Crackers
(recipe given to me by my aunt Melinda)

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• 1 1/4 cup canola oil
• 1 Tablespoon caraway seeds
• 1 Tablespoon cayenne pepper
• 1 Tablespoon dill weed
• 3 Tablespoons dry ranch dressing mix
• 1 box (4 sleeves) Unsalted tops Saltine crackers

In a measuring cup, combine the oil and seasonings. Mix well.

Place the crackers into a 2 gallon Ziploc bag. Pour the seasoned oil over the crackers and shake vigorously until well coated. Let crackers soak up the seasonings for at least one hour or overnight. Leave them in the sealed bag until ready to serve.

Hope you all have a Happy Halloween!

New IHOP Griddle Melts and a Giveaway!

I recently received an email asking if I'd like to try out the new Griddle Melts from IHOP. You better believe I did! I am a big fan of breakfast and breakfast sandwiches and these Griddle Melts not only looked delicious, they quite tasty as well. 

There are three Griddle Melt varieties to choose from. All are served with french fries, hash browns or fresh fruit. 

• Spinach, Roasted Pepper & Cheese
  Sautéed fresh spinach in a fluffy egg omelet topped with roasted red peppers and onions, melted Provolone, Parmesan and Pepper Jack cheeses on grilled artisan sourdough bread. 
• Western
  Smoked ham and sautéed peppers and onions in a classic omelet, topped with sliced ham, melted American cheese and served on grilled artisan sourdough bread. 
• Ham & Egg Melt
  Sliced ham and melted Swiss and American cheeses over a fluffy egg omelet served on grilled artisan sourdough bread. 

I chose the ham and egg melt and it was stuffed with multiple layers of ham, egg omelet and two kinds of cheese- Swiss and American. The thick sourdough was buttery and toasty and tasted fresh. I'm not a huge fan of American cheese and would have preferred Cheddar, but it was good. Everyone at the table got a taste and we all seemed to like it, but my mother-in-law thought it was a little salty. If you're sensitive to salt, keep that in mind. 

If you like omelets and breakfast sandwiches, these are for you. Between the three varieties, there is something for everyone for breakfast, lunch or dinner. Which one would  you chose?

Would you like to try an IHOP Griddle Melt for yourself? 

Simply leave me a comment on this post telling me which of the three varieties of Griddle Melts you would like to try and you could win a $25 IHOP giftcard. One comment per person please. 

I'll chose a winner at random and announce it here on Lick The Bowl Good on Thursday, February 28th. 

This post is sponsored by IHOP. I was provided with gift cards to try the new Griddle Melts but I was not paid to write this post nor did they influence my opinion. 

A Dip Recipe and A Chinet Bakeware Giveaway!

The month of November has slipped on by me without me noticing it. How is it possible that Thanksgiving is next week? It was 82 degrees here a couple days ago and I've been seeing Christmas stuff filling up the stores. It just doesn't feel right. I'm not ready! Surely I'm not the only one? I'd love to have a lineup of Thanksgiving sides and dessert ideas for you, but that's just not going to happen. Instead I have one delicious dip for you that you can serve to your guests while watching the ball game and enjoying a cold beer. That's better than green been casserole, any day. 

I was asked by the Wisconsin Milk Marketing Board to come up with an original idea for a dip containing dairy. I brainstormed a bit with my mom and my friend Maranda, from Jolts and Jollies and we came up with  this Cheesy Ranch BLT Dip. It's loaded with spinach, tomatoes, bacon, held together with a healthy serving of Mozzarella and cream cheese and seasoned with Ranch dressing and fresh garlic. Served atop a a sliced baguette, this was like the classic sandwich kicked up a few notches. Maranda and I came up with several ideas for dips that we wanted to make so she decided to throw herself an impromptu birthday party and asked people to bring a dip along with them. I brought two dips- this hot BLT dip and Mr. H :-) It was great fun, we laughed, made new friends and no one went home hungry- Happy birthday Manna!

Cheesy Ranch BLT Dip from Monica h

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Serves 8

• 6 slices bacon
• 1 box (10 oz.) frozen chopped spinach, thawed and drained
• 8 oz. cream cheese, at room temperature
• 8 oz. (2 cups) Mozzarella cheese, freshly grated
• 1/2 cup mayonnaise
• 1/2 cup diced tomato, seeded
• 1 clove garlic, finely minced
• 3 Tablespoons Ranch dressing powder

Preheat oven to 400 degrees F. Lightly grease a 2 quart casserole dish with nonstick cooking spray and set aside.

Dice bacon into 1/2-inch pieces and cook over medium-high heat til crisp. Remove bacon from the grease with a slotted spoon and allow to drain on a paper towel lined plate. 

In a large bowl, combine spinach, cream cheese, 1 1/2 cups of the grated Mozzarella, cooked bacon, mayonnaise, tomato, garlic and Ranch dressing powder. Using a rubber spatula, mix until well combined. Scrape mixture into the prepared dish and smooth the top. Sprinkle the top with the remaining half cup of Mozzarella. 

Bake for 20-25 minutes or until bubbly and golden. Serve with a sliced baguette or crackers. 

Earlier this year, I did a review of Chinet Bakeware and loved it. Anytime I have a gathering to go to or if I'm taking a dish to a friend, I now bake it in these wonderful pans. You can read my review of the product HERE, if you'd like. Since the holidays are right around the corner, Chinet has graciously offered to give one of my readers a set of disposable Chinet Bakeware. One lucky reader will receive a set of each of the sizes pictured in the photo above. 

All you have to do is tell me what your favorite Thanksgiving food is by leaving me a comment on this post. Please leave a way for me to contact you if you win. I will select a winner this week. Offer valid to residents of the USA only. Good luck!

"Whatever Happened To Sunday Dinner?" Cookbook Review & Giveaway

Two savory recipes in a row! No, I'm not sick and yes, I have more sweetness coming your way, but first I have a cookbook to share with you- Whatever Happened To Sunday Dinner? by Lisa Caponigri. This is such a clever book. The concept behind this book is bringing back Sunday dinner. "Fifty-two menus are presented in the Italian tradition: an antipasto (usually a crostini to pass at the table), a primo (first course: almost always a pasta), a secondo (call it the main course) served with a single contorno (side dish) and finally, dessert. Every menu is different; not a single repeated."

Sunday dinner according to Lisa is not just about eating. It's about getting the family together in the kitchen and dividing up the tasks so that everyone is involved and contributing to the family meal, whether it's by chopping, baking, stirring or setting the table. "Sunday dinner doesn't have to be elaborate, just delicious." There are 260 recipe in this book to choose from. Obviously you don't have to follow each menu as written; you can mix and match recipes from different menus to create your perfect meal. The idea is to get comfortable in the kitchen, eat, linger at the table, relax and share the highlights of your week. "Sunday dinner is irreplaceable, the meeting place of memories that will last a lifetime."

You can feel Lisa's passion for Sunday dinner through her family photos, words and menus. As I read about her love of food and family, I started planning my own Sunday dinners. We often have Sunday dinner at my mom's house, but that usually means my mom does most of the cooking and I provide dessert. We all sit down together, share stories and laughter and enjoy a great meal. But I realized after reading Lisa's stories that we could all help out a little more and make it more of a family activity.  

I flipped through page after page of this book. The recipes are enticing and the photos are gorgeous. This really is a handsome book, and hefty at that. And because there is so much variety, you could cook through it all throughout the week, not just on Sundays. I chose to make Pasta alla Carbonara and Pesto Stuffed Cherry Tomatoes, only to simplify things I used store bought pesto because it's what I had on hand. I made the pasta recipe as written but I added my thoughts and notes below. Both were delicious and easy enough to make on a  busy weekday. To win a copy of "Whatever Happened To Sunday Dinner?" scroll down. 

Pasta Alla Carbonara- Pasta with Eggs and Bacon

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Recipe serves 8, but can easily be halved-

• 8 Tbsp. (1 stick) unsalted butter* (see note)
• 1/4 cup extra-virgin olive oil
• 1 pound thick-sliced bacon or pancetta, cut into 1-inch pieces
• head of garlic, separated into cloves and chopped
• 2 pounds of spaghetti
• 6 large eggs
• 2 cups grated pecorino romano 
• freshly ground pepper

Bring a large pot of salted water to a boil. 

Meanwhile, melt the butter in a large skillet. Add the olive oil. Add the bacon and garlic and cook until the bacon is very crisp, taking care not to burn the garlic* (see note). Remove the bacon and garlic from the skillet, using a slotted spoon, and drain on paper towels. 

Add the pasta to the boiling water and cook until al dente, about 8 minutes. 

Meanwhile, in a large serving bowl, beat together the eggs, cheese, and pepper to taste. Stir in the bacon and garlic. 

Drain the pasta and add to the bowl. Toss until the pasta is well coated with the eggs and cheese mixture and serve immediately. 

NOTE: I didn't find that cooking the bacon and garlic in butter and olive oil was necessary. It just resulted in a lot of grease in a pan that had to be thrown away. The bacon yields a lot of fat on it it's own- next time, I'd crisp up the bacon then just before it's done, add the garlic. I found cooking the garlic along with the bacon just overcooked it.

Pomodorini Ripieni Di Pesto- Cherry Tomatoes Stuffed with Pesto

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• 1 cup fresh basil leaves
• 3-4 cloves garlic, peeled
• 5 Tbsp. pine nuts
• 1/2 tsp. sea salt
• 1/2 cup extra-virgin olive oil, plus more if needed
• 1/2 cup grated pecorino romano
• 1 pound cherry tomatoes

Place the basil leaves, garlic, pine nuts, salt, olive oil, and Pecorino in a food processor or blender and process until smooth. If the pesto is too thick for your taste, add a little more olive oil. 

Cut the tops off the tomatoes. With a small spoon scoop out the seeds and pulp, taking care not to puncture the skin. Fill the tomatoes with the pesto and serve at room temperature. 

NOTE: Don't use grape tomatoes to make this- they won't stand upright and the filling will spill out.

To win a copy of "Whatever Happened To Sunday Dinner?" by Lisa Caponigri all you need to do is leave me a comment below telling me about your family meals. It doesn't have to be Italian, it can be anything. Do you have a tradition of getting the family together on a regular basis, cooking and eating? Tell me about it! 

Be sure to leave your contact info so if you win I know how to get a hold of you. I'll announce a winner next week and ship the book out. One comment per person, please. Giveaway open to US residents only. Good luck!

My little helper!

Road Trip Recap and Breakfast For Dinner

We headed out last Friday for a road trip to see family last weekend. I was concerned about travelling with Hayden but in reality he was wonderful and I could not have asked for a better travel companion. We did have some hiccups along the way, but surprisingly they had nothing to so with Hayden. We loaded up the truck and piled everyone in. We got about two hours out of town and started having issues with our vehicle. Out of nowhere it overheated and we found ourselves on the side of the road in the blistering heat, with white smoke pouring out the tail pipe and fluids bubbling under the hood. Not good. 

My brother and Mr. H saved the day and we barely made it to the nearest Ford dealership, only to be held up there for 3 hours. We had lunch, the service department diagnosed the problem and we tried to track down a rental car to get us to our destination. Long story short, our 9 hour strip turned into 13. Hayden got (understandably) restless about two hours out so we stopped, stretched our legs and got some dinner. Once we got back on the road he passed out and was peaceful the rest of the way, though we were all crammed into a minivan and uncomfortable. We made it to my grandma's house nearing midnight and had a great weekend. We ended up staying an extra day than planned but we got to visit family that we hadn't seen in years, including my new cousin that's only 3 weeks old. Love. 

The trip back home was a little less exciting but we were all so tired, hot and easily agitated. I don't think I've ever been so happy to back in my own home- I forgot how good it smelled and how great the A/C works :-). All this to say, that we survived our first road trip with the boy. And don't tell Mr. H, but I'd do it all over again just to spend more time with my family. I guess now it's time for me to talk about this breakfast casserole. It's delicious and I've made it several times over the past few months. I've made it with different meats and cheeses and it's always a hit. I make the full recipe and we eat on it for about 3 days, for either breakfast or dinner, and never tire of the leftovers. That's a rarity. 

Breakfast Casserole adapted from Confabulation In The Kitchen

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• 1- 20 oz. bag  Simply Potatoes shredded hash browns
  
• 1/2 cup (1 stick) unsalted butter, melted
  
• 1 lb. sausage, cooked and crumbled (ham or bacon works well too)
  
• 2 cups grated Cheddar cheese
  
• 5 large eggs
  
• 1 cup half n half or heavy cream
  
• A few dashes of hot sauce
• salt and pepper to taste

Preheat oven to 425 degrees.

Place potatoes in a large bowl. Pour melted butter over potatoes and stir until well-combined. Line  anungreased 9x13-inch casserole dish with buttered potatoes, and press to make a crust. Bake 20-30 minutes or until potatoes are just crisped and brown on the edges. Remove dish from oven and set aside.

In a medium bowl whisk eggs, half n half or cream, hot sauce, salt and pepper.

Sprinkle sausage over potato crust then sprinkle the cheese over sausage to create even layers. Pour egg mixture over ingredients. 

Bake 12-20 minutes or until the eggs are set in the center and the edges are golden and bubbling.

"Simply Suppers" Cookbook Review and Giveaway!

I have a delicious and simple side dish recipe for you today. A couple months ago I was contacted by Katherine at Thomas Nelson and she wanted to send me a cookbook for review. The book was titled Simply Suppers by Jennifer Chandler. This sounded perfect for me because at the time, I just had surgery and was recovering. I didn't have much energy or the desire to cook. But when my body was feeling up to it again, I grabbed this book off the shelf and read each and every page, mentally bookmarking recipes and drooling along the way.

This book is categorized into several chapters including, but not limited to Soups, Meat, Pasta, Sandwiches, Grains and Vegetables. It is mostly comprised of savory meals and sides, but there is a section of Sweet Endings which has recipes for Double Decker Peach Cobbler, Banana Pudding Pie, Tarts and Cakes. Every single recipe is accompanied by a photo so you'll know what your food is supposed to look like. That also helps when trying to decide what to make. A few other useful sections in this book are 30 in about 30 (you guessed it, 30 recipes made in about 30 minutes), 10 Leftover Chicken Makeovers (recipes in the book you can make using a rotisserie chicken) and 20 Freezer Go-To's (recipes from the book that freeze well).

I chose to make Parmesan Roasted Tomatoes (p.189) as a side dish to brown rice and Pesto Parmesan Chicken. It was a fantastic meal if I do say so myself. Even Mr. H agreed with me and he's not a big fan of Parm. I made a couple adaptations to the recipes but rather than altering the recipe, I just made my changes in italics below. This would be a great recipe to make any time of year because roasting them makes them sweeter and taste like Summer even if the tomatoes aren't so ripe. After roasting, the tomatoes became soft and the flavor intensified. The tomatoes burst in your mouth, but the topping was crispy and garlicky. I could eat a whole bowl of just crumbs, they were that good! I'm looking forward to trying other recipes from this book, because if they're half as good as these tomatoes, I'm in for a treat.

Parmesan Roasted Tomatoes from Simply Suppers by Jennifer Chandler

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• 1/2 cup panko bread crumbs
• 2 Tablespoons freshly grated Parmesan cheese
• 1 garlic clove, minced
• 2 Tablespoons finely chopped fresh flat-leaf parsley (I used 1 Tablespoon dried parsley)
• 1/2 teaspoon dried oregano
• 6 large ripe tomatoes, cut in half horizontally
• kosher salt
• fresh ground pepper
• 2 Tablespoons olive oil

Preheat oven to 395 degrees.

In a medium mixing bowl stir together the bread crumbs, Parmesan cheese, garlic parsley and oregano until well combined.

Place the tomato halves in a shallow baking dish, sliced side up. Season the tomatoes with salt and pepper to taste. (I added the salt and pepper to the bread crumb mixture).

Sprinkle the tops of the tomatoes with the Parmesan bread crumb mixture. Drizzle the olive oil evenly over the tomatoes. (I mixed the olive oil in with the bread crumbs so they'd stick together and create a crisper topping).

Bake until the topping is golden, about 20 minutes. Serve warm.

NOTE: Since this recipe was part of a cookbook review I didn't want to alter the original recipe. Instead I added my changes to the recipe in blue italics.

Katherine from Thomas Nelson also wants to give away 3 copies of Simply Suppers for you to enjoy! All you have to do is leave me a comment on this post telling me what your favorite side dish is.

Anyone and everyone is eligible to win. Just be sure to leave me your contact info so I can contact you if you win. One entry per person please.

I'll reveal the (3) winners next Tuesday, May 10. Good luck!

Dinner and Dessert for Jeanette

I dedicate this post to my friend Jeanette from Starting Over. On Monday, I got an email with some heartbreaking news- Jeanette passed away on Christmas morning.

Jeanette and I became friends in early 2010. She found this blog and emailed me to tell me that she loved and trusted the recipes I shared. You see, Jeanette was in a car accident several years ago and suffered some brain damage that affected her olfactory gland, which in turn meant that she could not taste or smell. She enjoyed textures and she ate for health, but she couldn't really enjoy food like you and I do. She relied on the people she cooked and baked for to tell her how something tasted. When she received requests for recipes, then she knew it was a keeper. One day she emailed me to say "You know because I can't taste I always come to your blog for new recipe ideas. I never worry about how things will turn out...you just don't know how much I appreciate you and your recipes. This is the first time since I lost my taste and smell that I am not afraid to try new things for my friends and family." That means the world to me.

This fall, Jeanette went in for back surgery to repair some ruptured discs. When she went home she was filled with nuts, bolts and screws holding her all together. She was in pain. Over the next few weeks, she returned to the hospital for more surgeries- a total of 6, I believe. Then she had a stroke which affected her speech. She was on bed rest and pumped full of drugs. All through this, she was still upbeat and positive. I was not there, I have never met her in person, but we communicated via email quite a bit, or when she was able to. I considered her my friend. She's still my friend though there will no longer be emails shared between us. I will miss that.

She was a kind soul and a symbol of strength. I don't know of anyone else who has been through so much and still had a smile on her face. She still laughed and joked and shared stories with me. She told me about how she would make costumes for her rabbits and dress them up as other animals. She told me about her pot belly pigs- Hamlet and Yam Yam and how when they were little she tried to sneak them into WalMart. And how she bakes them cornbread on their birthdays. ha! More recently she took her dogs to the drug store to get their passport photos taken, just because she wanted decent photos of them. She told the people there that her dogs were famous and they needed passports to travel outside the country. She was a hoot! She loved animals and had several dogs to keep her company and love on.

Jeanette shared with me memories of her late daughter Jenee', which I was more than happy to read about, honored really. I don't know why Jeanette's life was cut short. I don't know many details of her death except for that she is no longer here. I do know that she loved her husband and her family with all of her heart and she'd do anything for them. She had a big, generous heart and I will never forget her. I believe there is a Heaven, and that Heaven is anything you dream it can be. I believe in my heart, that in her Heaven, she no longer hurts. And that she joins her daughter, her father and her dogs, Keelie and Ning.

In her Heaven, there will be scramble dogs and soft chocolate chip cookies and she will not only eat them, she will taste and enjoy them! These two recipes came from her blog. The scramble dogs are basically chopped up chili dogs in a bowl with the added crunch of oyster crackers on top. The chocolate chip cookies are thick and soft and a favorite of her husbands. We ate them and felt like she was sitting down with us for dinner. I hope you'll make them and feel the same.

Aunt Nette's Scramble Dogs adapted from Starting Over

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• 1 hot dog bun, toasted and chopped
• 1 all beef wiener, cooked and chopped
• chili
• chopped onions
• mustard
• 4 dill pickle slices, chopped
• shredded cheddar cheese
• oyster crackers

Toast a hot dog bun and cook your wiener. Chop both into bite sized pieces and set aside.

Place your chopped and toasted hot dog bun in a bowl. Scatter the wiener on top of the bun and pour chili over it.

Top with shredded cheddar cheese, diced onion, dill pickles slices, and a squirt of mustard. Top scramble dog with a handful of oyster crackers. Dig in!

Serves 1

Soft Chocolate Chip Cookies from AR via Starting Over

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• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Makes approx. 3 dozen.

NOTE: I used a medium ice cream scoop to portion out the cookie dough. I got 32 cookies and baked them for 13 minutes on parchment lined sheets.

Please, please please, take a moment to visit her blog and leave a note for her husband, Doug. He is stationed in Saudi Arabia for work and is trying to make his way back to the States to be with his wife. I'm not sure if he's made it home yet, but prayers for him would be much appreciated. I wish him peace and blessings.

Jeanette you will be missed.

~Monica H

A Miraculous Meatless Meal

I was raised in cattle country so naturally, I like meat. Mr. H is certainly not a vegetarian and I don't think he'd ever become one because he likes his steak too much. Now, I'm not going to get into how we like it cooked because I might gross some people out and that is not my intention here, but my point is we are carnivorous beings and like it like that. We seldom eat a meatless meal, but when I came across this Rustic Tomato Tart on Baking and Creating with Avril, I was intrigued.

The tart remained in the back of my mind but I was a tad bit apprehensive about it because I knew Mr. H would miss his protein. Then I saw it again a couple weeks later on Maranda's Jolts & Jollies and it sealed the deal. I was definitely making this tart! It was fairly simple and it was really tasty. And the best part is, with a side salad, this makes the perfect meal.

Mr. H didn't complain once about the missing steak on his plate, which was a relief to me. But if you have a die hard meat lover in your household, some crumbled Italian sausage, salami or sliced pepperoni would be delicious in this. Or you could try making two smaller tarts, one with meat and one without and do a little taste test to see which you prefer. The crust is flaky and the filling has a kick from the garlic and mustard, while the cheese is ooey, gooey, stretchy and delicious. Don't wait as long as I did to make this.

Rustic Tomato Tart adapted from Avril and Maranda

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For The Crust:

• 1 1/2 cups flour
• 4 Tablespoons butter, cold and cut into cubes
• 1/2 teaspoon salt
• 1 large egg
• 2-3 Tablespoons cold water

For The Filling:

• 3 Tablespoons Dijon or whole-grain mustard
• 2-3 large fresh tomatoes 0r 5 Roma tomatoes
• 2 cloves garlic, minced
• 2 Tablespoons olive oil
• 2 teaspoons dried herbs (I used basil, parsley and oregano)
• kosher salt
• pinch of red pepper flakes (optional)
• 8 ounces fresh mozzarella cheese

Preheat oven to 425 degrees F.

For crust: Mix salt and flour in medium bowl. With pastry cutter cut in chilled butter until mixture has a cornmeal consistency.

In separate bowl, lightly beat egg; add 2 Tablespoons water.

Make a well in center of flour mixture and pour egg mixture in the well; mix until well incorporated and a non-sticky dough forms. If dough is still too dry, add third Tablespoon of water.

Knead dough into a ball, transfer to parchment paper or a Silpat; roll out into a 14 inch circle. Transfer parchment paper or Silpat and dough to a rimmed baking sheet.

For Filling: Spread mustard over the unbaked crust until well covered, leaving about an 1 1/2-inch border.

Slice tomatoes and arrange in a single layer in the center of crust. Scatter freshly minced garlic over tomatoes and drizzle with olive oil. Sprinkle with kosher salt, red pepper flakes and dried herbs.

Top with sliced mozzarella; sprinkle with a bit more salt, pepper flakes and basil.

Bring edges of crust up over the edges of tomato and cheese.

Bake in oven for 30 minutes until crust is golden and cheese is brown and bubbly.

Allow to cool about 10 minutes, slice into wedges with a pizza cutter and enjoy!

oh, Lordy!