In the fourth installment of summer-weekend traveling, I went back to my college traditions, to the place that I love to call “home” on the east coast. My best friend grew up in a gorgeous farmhouse just outside of Pittsburgh, and I spent many nights there during our Penn State days, before & after holiday flights to/from New Mexico.
Every time I go back, it feels comfortable, warm, welcoming and relaxing. This time, we had feisty little blonde curls running around with us!
As the oldest of eight, this gal knows how to put together a meal quickly and with the best foods in the fridge. She tripled a homemade pizza dough recipe, and fed us all with veggies, freshly baked crust and juicy summer fruit.
Sundried Tomato & Veggie Pizza
Homemade pizza dough (or fresh dough from the store)
Fresh mozzarella slices
Sundried tomatoes (cut into slices)
Red Pepper, slices
Sauce, to taste
Mix, sprinkle on top & bake at 450-500* (or if you’re lucky, in that wood-fire oven!) for 8-10 minutes.
It was a quick trip, but one of those (unnecessary, but welcomed) reminders that a weekend out of the city and into the country is always a treat.
What’s on your summer-weekend travel agenda?
We’re venturing to northern Maryland soon for a two-day cycling race (D on the seat, not me!), and next up is a full-on vacation, headed West!