Spring is nature’s way of saying, “Let’s party!” ~Robin Williams
Today was the first full day of spring, and it’s Fiesta Friday at Angie’s blog, The Novice Gardener! It must have been nature’s way of saying it’s time to party!
It was such a gorgeous day today…perfect for the first full day of spring! I checked the weather channel on my phone around 2pm, and it said that the temperature was 35, and that, paired with the sunshine… is a beautiful thing… truly good for the soul..
I know I’ve said this before, but it always amazes me when the temperature has been below zero, and all of a sudden it hits 35 degrees, everyone walks around with no coats, thinking it’s a heat wave…. but…. when the temperature has been 85 degrees, and all of a sudden it goes down to 35, it feels unbearably cold, and everyone is bundled up in heavy coats, scarves and mittens!
The beautiful weather today made me feel like summer. I didn’t feel the cold in the air, I only felt the sunshine on my face.. and it made me think of warm evenings and friends.. parties with fruit drinks and finger foods…
I couldn’t think of a better way to celebrate this beautiful day, than with a pitcher of raspberry sangria and individual mushroom pizzas! In my mind, a perfect meal to share with friends on a warm evening…or for Fiesta Friday at Angie’s place!
The oyster, shiitake, and baby bella mushrooms, along with the sautéed onions and garlic were delicious with the Boursin cheese….and the freshness of the zesty sprouts tied it all together in a pretty delicious little package..
And the sangria? I mean, is there ever a bad time for sangria? It was so refreshing and delicious with all of the different fruit, and the liqueur gave it a wonderful raspberry aftertaste, the flavor of summer!
I’m on my way to Angie’s party, and I hope to see you there! A special thank you to Angie for hosting such a wonderful party!
Life is good… it’s springtime fiesta party good…
Just a quick note.. you’ll only be using 1/2 of the bread dough. I’ll usually use half for the pizzas, and with the other half, I’ll make into a small loaf of bread.
1/2 of a store bought pizza dough
2 – 5.2 oz pkgs of Boursin Cheese (your favorite flavor, I used shallot and chive)
1 onion, sliced
1 clove garlic, minced
1 tbsp olive oil
1/2 lb block mozzarella cheese, shredded
8 oz mushrooms (your favorite type, I used oyster, shiitake, and baby bella), sliced
Sprouts, such as clover, radish sprouts, zesty sprouts, pea shoots
Flavored Olive Oil, I used Tuscan Herb (for drizzling)
Preheat oven to 350 degrees. Lightly grease two baking sheets.
Divide the pizza dough into fourths, and flatten each one out into small ovals, placing two on each baking sheet. Crumble the Boursin cheese onto each pizza. Layer the mozzarella on each pizza.
In a large frying pan, saute the onions and garlic in the olive oil until browned. Remove from the pan, reserving the oil. Saute the mushrooms in the reserved olive oil for about five minutes, or until golden brown.
Layer the mushrooms on top of the mozzarella cheese. Layer the onions on top of the mushrooms. Bake for about 20 minutes or until golden brown.
Garnish with sprouts, and drizzle with flavored olive oil.
1 bottle sweet white wine
1 cup raspberry liqueur
1-1/4 cups raspberries (1 cup for sangria, 1/4 cup for garnish)
1/2 cup blueberries + a few extra for garnish
1 small orange thinly sliced
1 small lemon, thinly sliced
3 tbsp granulated sugar
Fresh mint or basil for garnish
Mix the wine, raspberry liqueur, raspberries, blueberries, orange slices, lemon slices, and sugar together. Pour into a covered jar and refrigerate for about six hours or overnight.
To serve, pour into a pitcher, and serve in stemmed glasses with ice. Make sure you add some of the fruit into the glasses, and garnish with fresh raspberries, blueberries, mint or basil.