**Well. Here is busy mom life for you. I never hit post on January 31st! Anyway, here is the recipe that I posted. *shakes head***

Hey, hey!

This recipe is one of my quick and easy, yet still elegant weekday meals. Surly a way to elevate a weeknight meal.

Here’s why this is one of my go to dishes. I always have a crescent dough sheet in my fridge. This is a huge tip I can give you. Grab a couple the next time you’re at the store. The possibilities with one of these are endless.

I had some mushrooms and asparagus that I needed to use before they went bad. This is a great way to use up veggies that are on their way out. I was also craving seafood (which is always in my freezer).

So here’s what you do:

Roll out the dough and cook on 350 degrees for about eight minutes or so. Then pull it out and let cool for a couple. You can use anything here but I mixed vegan sour cream and dairy free plain yogurt as the base and I added garlic, oregano, and basil. Then, throw whatever else you want on there! I used scallops, squid, shrimp, and some shallots. I made sure everything was cooked, added it to my crust and threw it back in the oven for a few minutes until the crust is golden brown.

Like I said the possibilities are endless here. Make a regular pizza, or throw a bunch of veggies on it. Perfect for a weeknight when you don’t have a lot left in ya.

Believe it or not today is finally the last day of January. So thank goodness for that and a more exciting month to come. Have a wonderful day!!