9pm Snack Attack

Here's one we are all guilty of--wanting to attack the icebox in the evening after the kids have gone to bed. Then, just as your face is full, out come the little rugrats demanding to share some of the goodies. Things could be worse, I guess--like finding nothing in the fridge to munch on! Emergency supplies are a necessity.

One such emergency staple in our house is the boboli pizza crust that has been popular in the grocery stores the last couple of years--a trend that started on the West coast. On a recent trip to Las Vegas, I had the pleasure of meeting Wolfgang Puck, who is not only the famous California pizza chef but Good Morning America's chef, as well. It was a unique experience--eating one of his mini individual pizzas.

These are so easy to make at home, now that bobolis are readily available. They freeze well and all you need do is throw on the toppings and slide it into the oven. Pick and choose whatever you want to put on top....here goes:

1 ea                 large boboli crust, thawed
1 can                pizza sauce
3 oz.                grated mozzarella cheese (or try cheddar cheese!)
1/8 ea.              chopped onion
1 oz.                sliced mushrooms
1 TB                 chopped green pepper
3-5 slices           pepperoni or fried up sausage or chopped ham
to taste             sliced black or green olives
to taste             chopped up hot peppers

Basically, you can throw on anything you find in the fridge. After you've decorated the crust, pop it in the oven for 10 minutes at 450 degrees until the cheese gets bubbly. I've had these California style, too--with sliced avocadoes, artichokes and cooked crumbled bacon, then after you've baked it in the oven, it is garnished with alfalfa sprouts and sour cream. Let your imagination run wild. With a boboli crust in your freezer and some creative leftovers from the fridge, you too can become rich and famous. And as always, a creative cook is a good cook.