The last few days have been hard core. Pia has switched schools and has her first real day of kindergarten today. Coco is following her into preschool across the hall (and feeling VERY grown up!) I will be sure to post a picture of them tomorrow because it is just so darn cute!

The buildup to the actual first day of school has been a flurry of meetings and assemblies and class tours and paper work. I am the type to get all sweaty and claustrophobic and this kind of stuff. (The steroids I’m on after my weekend allergy attack are probably not helping in the sweaty panic department! Lol!) I’m not sure who is more overwhelmed, Pia or her old mom!

I thought a simple and easy dinner would be the right thing to do tonight. Um, I am not even going to pretend that the kids had anything to do with this pizza- they stuck to plain cheese, but I devoured this one with an extra large glass of cold rose and it was just what the Doctor ordered!

The sweet/tart plums (half from our tree and half from Trader Joes) from our tree and the smoky creamy mozzarella were amazing. And I am not often (or ever) a fan of whole wheat crust, but I am glad that I used it for this. It gave the pizza a kind of chewy, earthy flavor that I really liked with the other ingredients. And if you have some around, a drizzle of balsamic glaze not only gives just the right kick of acid, it also makes for a work of art!

To make this Plum and Smoked Mozzarella Pizza, this is what you do:

Preheat the oven to 425 degrees and prepare a sheet pan.
Roll the crust out into a thin circle and place on the sheet pan. Fold over the edges into a crust and drizzle with olive oil. Bake the crust for 12 minutes until golden.

Spread the thinly sliced mozzarella over the golden crust.

Follow with the plums

Bake for 10 minutes until the cheese is completely melted and the plums are soft.

Drizzle with a little more olive oil and some balsamic glaze if desired. Slice and serve immediately.