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recipes around an ingredient you want to use up. But after coming off a 10-week pizza binge, I’ve got to get it all out of my system and go back to my favorite pizza dishes. Pizza Bites were one of those calorie-ridden frozen snacks saved for special occasions or whenever you could con someone else’s Mom into buying them. Fruit pizza is my birthday cake. Literally. I hate cake. All that frosting makes my head spin. I even requested a wedding pie, but the boy didn’t go for that one. Fruit pizza was my Mom’s way of celebrating my birthday and my sister’s birthday without having the cake argument every year. Go figure -- arguing with kids to eat cake! Pizza burgers used to be my dinner of choice from Bajan’s Market, a former Nazareth mainstay. It was a hamburger patty premixed with the spices of a pizza — oregano, garlic, basil and possibly even cheese mixed in. It was such a treat, like two of your favorite foods rolled into one. I don’t have Bajan’s secret recipe. Their version was just the preseasoned burger patty minus the sauce and globs of cheese. This recipe uses two patties, locking in a layer of cheese and hit with a healthy dose of garlic and Italian seasoning. Stuffed-crust pizza was another of those guilty pleasures and one of the few times I would eat the crust on my pizza. If you make it at home, you can control the calories a little easier and avoid the hefty price tag. And finally, a grownup gourmet take on pizza — with asparagus and creamy goat cheese. Thanks to Old Log Cabin Inn for showing me how delicious pizza can be with goat cheese.
