It’s official. I’ve turned back into a football fanatic. Okay, so I don’t know everything about the game, but I love cheering for my favorite teams and players.
There’s something so wonderful about how sports, especially football, bring us together in a way that not many things do. My parents and I spend Sunday catching up on all the football games we can while we do a few other things.
But it’s nice to be able to watch the games without distraction whenever possible. This means I don’t always want to spend a lot of time in the kitchen preparing dinner. And I certainly don’t want to go out because then I won’t be able to watch the games at all. I’m not a sports bar kind of gal.
That’s when I turn to Red Baron frozen pizzas. I love them because they make the house smell ah-mazing when they’re cooking. Seriously, I thought I was in a pizzeria and the neighbors would come over to see what was going on.
Red Baron pizzas, which I always pick up at Walmart, have a great crust, and pizza is nothing without a great crust. It’s not too thick or too thin. It just has the perfect amount of crunch. And the perfect amount of toppings. All the ones I’ve tried leave us all wanting more after one bite.
I most recently tried the Red Baron® Classic Crust 4 Meat-Pizza. I was super excited to read about their sweepstakes right on the package. If you buy a package with the promo, like me, you just go online to enter the code and see if you’ve won! You can win anything from $8,000 to pizza. Sounds good to me!
Pizza night just isn’t pizza night without a fresh salad to go with it. Kale is my staple salad green. I topped it with onion and fresh from the farmers’ market heirloom tomatoes, fennel, and sautéed corn! All it needed was a drizzle of apple cider vinegar and olive oil and a hint of black pepper to go perfectly with the pizza.
You know my meal is never complete without dessert, so I turned to Edwards Pies for a Key Lime Pie. Key lime is one of my favorites. Even though my favorite team didn’t win this week, dinner was a touchdown!
Which Red Baron pizza will you try first?
1 bunch kale, stemmed and washed
1 large sweet onion, sliced
1 bulb of fennel, diced
2 large heirloom tomatoes, sliced
3 large ears corn, kernels removed from cob
½ cup olive oil, divided
1/3 cup apple cider vinegar
Freshly ground black pepper
Preheat a large skillet over medium heat. When hot add about 2 tablespoons of olive oil to the pan. Add the corn, and sauté, stirring frequently, until fragrant and beginning to brown, about 7 minutes. Remove from the heat.
You may either assemble the salad in a large bowl by tossing the kale, onion, fennel, tomatoes, and corn with remaining olive oil, vinegar, and pepper, or allow people to assemble their own salads. Serve with the pizza!