Savory savory!

This evening I made homemade pizza.  I used the infamous Chef Boyardee cheese pizza kit.  I guess when I finish my study on spices I will have to learn how to make my own pizza crust!  The crust in the kit is a little thinner than I like, but the boxed version is convenient and worked well for a workday evening.  I made two pizzas.  The first was pepperoni and mozarella cheese, and the second was pepperoni and mozarella with italian sausage, green peppers, onions and mushrooms, all fresh.  I generally make this kit with only pepperoni and cheese, adding a little pepper and oregano, but this time I added savory and italian seasoning after spreading the sauce.  What a difference!  The family enjoyed the added flavor, and the "supreme" pizza with all the fresh ingredients was a big hit.  I do think that, if I can find the right crust, I will be able to create a homemade masterpiece to equal takeout, thanks to savory.  I will be using savory in my spaghetti sauce too.  It's amazing what a little spice adds to a dish! 

Savory

Savory is a "bold and peppery" additive that is great for greens, in particular green beans and lentils (Gilbert, n.d.).  Ms. Gilbert proclaims the herb's history as an aphrodisiac and digestion aid.  Suggested uses are in salads, pizza, roasts and veggies.  The scent is a bit minty and somewhat strong.  It is also suggested that savory be used in place of salt for extra flavor in no-salt cooking.

The website has an Asian bean salad recipe, but I like the idea of the pizza, and so it shall be.... I can't wait to check this one out! 

Reference: 
Gilbert, L. (n.d.).  Savory. Sallybernstein.com.  Retrieved October 4, 2010 from http://www.sallybernstein.com/food/columns/gilbert/savory.htm.