It was pizza night at the Judges, and I had a mental block towards making pizza sauce, and was hoarding my frozen pesto in the freezer. We picked the large leaves off our windowsill basil pot and topped it with our precious tomato from a local greenhouse and copious amounts of feta. It was fresh and delicious. Eric and I ate the whole thing ourselves. [Remember, these are 8-10 inch pizzas, so I don't feel so guilty]
Forgive the lack of natural light...






We also have a huge, gorgeous head of red leaf lettuce from the valley.



The kids ate BBQ chicken pizza, and the rest of the chicken spinach ranch is sitting on the stove. But the whole reason I'm even blogging about this is this one:



This is olive oil, yellowfin tuna from a can, mozzarella and capers. With lots of cracked pepper on top. It's best described as...tangy. I don't know that I would make it again. Our family just doesn't like capers, I think.
Jonas was really hungry, and couldn't wait for chicken and spinach, so he said yes to the tuna pizza. He took one bite, and his face crinkled up.

"It has pickles on it" he said.

He proceeded to pick them off, one at a time.
There were a lot of capers on the pizza.
Mary Lynn, if you read this, the capers are all yours. Come get them.

Jonas was really cute though.