RECIPE: Coast-Garden Pizza
Published: Wednesday, June 19, 2019
By: Nicole Hartshorn
Established in 1790, the United States Coast Guard is the oldest continuous seagoing service. The duties of the USCG includes Search and Rescue, Aids to Navigation, Port Security and Military Readiness, Maritime Law Enforcement, and last but not least, Ice Breaking, which I’m sure is currently in practice right around this time of year.
The Coast Guard provides a very important service to boaters. It is pretty safe to say that if you are a habitual boater, you will have to call on their services at least once in your boating lifetime.
Captain Tom, the little skippers, and I frequent the St. Lawrence River. This waterway is diligently protected by the brave men and women of Station Alexandria Bay and has, without a doubt, earned the super hero title of ‘The Guardians of the 1000 Islands’!
My crew, aboard the vessel named Our Wedding, and all our nautical neighbors are lucky to be able to boat with security and confidence knowing that needed assistance is just a VHF call away! So, for all those men and women from Station Alexandria Bay on Wellesley Island, whether you’re active duty, retired, or auxiliary, we would like to THANK YOU for your readiness to serve and protect! Without this unique branch of the Military, boating as we know it would cease to exist. I feel the least we could do is officially name a pizza after them!
The River Gal
Nicole Hartshorn – The River Gal – has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press.
Makes 2 Pizzas
Stock your galley with:
- 1 package of NAAN BREAD (2 flat breads are included)
- ¾ cup sour cream and chive cream cheese, softened
- ¼ cup light mayo
- ½ cup diced red onion
- 1 cup diced Roma (Plum) tomatoes
- ¾ cup sliced Kalamata olives
- Freshly chopped basil to garnish
In a mixing bowl, combine the ¾ cup softened cream cheese and ¼ cup light mayo. Mixing with a fork will help make a smoother mixture. With a spoon, spread the cream cheese and mayo mix on each NAAN bread; this will be your pizza sauce. Now, add your toppings! I start with the diced red onions, then the tomatoes leaving (my favorite) the olives for last. Sprinkle fresh chopped basil as a garnish to round off those veggie flavors!
Cover the garden pizzas with plastic wrap and chill in a boat cooler or galley fridge for a couple hours before enjoying! This is a COLD SERVE pizza that is as COOL as the Coast Guard!
This article first appeared in the Launch Issue (May/Jun) 2019 of Great Lakes Scuttlebutt magazine.