Pizza, Brownies, & Raspberry Frozen Yogurt! Yummers!

The whole meal on Thursday was D-LISH! Here is the run down:

Ingredients:
pizza dough
olive oil
bacon, cooked and crumbled
gorgonzola
cherry tomatoes, sliced in 1/2 from top to bottom with seeds squeezed out
avocados
salt & pepper to taste 

We used a pizza stone, so I preheated the oven with the stone in it for 20 minutes at 450*. I rolled out the dough on a piece of parchment paper. Next we rubbed down the dough with olive oil and a sprinkle of salt and pepper.  Then topped it with the mozzarella, bacon crumbles, gorgonzola, and cherry tomatoes.  We let that get nice and bubbly for 10 minutes, then removed the pizza from the paper and returned it to the hot baking stone for another 3 minutes to crisp up the crust a little.  Pulled it from the oven, and topped it with avocado sliced and munched! Paired it with a glass of Three Wishes Merlot, and YUM!!


Dessert was Truffle Brownies from Trader Joe's made in a 9 inch cake pan instead of the called for 8 in square, which gave us lovely little wedges of chocolate chip studded brownie cake.  We served it with a scoop of raspberry frozen yogurt that I had made earlier in the day. Super simple. Super easy. Super tasty.

Ingredients:
1  12 oz. package frozen raspberries, thawed
3 cups strained yogurt (or greek yogurt)
1 can sweetened condensed milk


Whiz the raspberries and sweetened condensed milk in a blender until a uniformed paste consistency is reached. Stir mixture into the 3 cups of yogurt.  Add the lovely pink concoction to your ice cream machine and process according to directions. I had to do mine in two batches. I then added both batches to a plastic container with a tight fitting lid (I used the old yogurt container,)  taped it to get the air bubbles out, then smoothed a piece of wax paper on top before placing on the lid.  Tamping it on the counter helps get rid of air bubbles and give the frozen dessert a smoother, more velvety texture.  The wax paper keeps the top from getting iced over.