Raise your hand if you’re working this week!
Ok good me too. It’s weird with the 4th of July landing on a Wednesday this year though. I mean holiday weeks are usually fluff weeks anyways, but landing right smack dab in the middle, July 4th?! How are we supposed to get anything done around here?
Further adding to my distraction is the fact that I’ll be turning 29 on Thursday. Freaking. Out. Not so much about the fact that I’m getting older – well, no, definitely freaking out about the fact that I’m getting older – but also about the fact that I’ll be saying goodbye forever to my 20s in just over a year. They were so fun and carefree. Ugh.
I hope when I’m 40 for example, and onto bigger and better things, I’ll be able to look back and call my 20s amateur hour – but right now, eesh, it’s really freakin’ me out. Anyways, pizza is helping. Waikiki Pizza. It’s AWESOME, actually.
failing fishing on Saturday, Ben and I didn’t feel like going home just yet, so we stopped off at Mullets on the way home to cool off and chow down on some of the awesome grub they got goin’ on at that place.
In addition to the copious amounts of mullet photographs on the walls, Mullets is also known for their delectable pizzas. The Waikiki Pizza, featuring a sweet chili sauce with pineapple, bacon, Canadian bacon, and mozzarella cheese, immediately caught our eye.
We couldn’t wait to try the slightly spicy take on a Hawaiian Pizza – Ben’s faaavorite - and it did not disappoint.
Washed down with a cold beer, it instantly energized us to go home and…fall asleep on the couch. ;)
Recreating the pizza at home proved to be super simple, and honestly tasted exactly like the Mullet version!
BAHAHAHA. I can’t even…
Start by combining equal parts of your favorite BBQ sauce and sweet chili sauce, then slather it over whole-wheat pita pockets.
Top with pineapple chunks, thinly sliced red onions, Canadian bacon, cooked bacon, and shredded mozzarella cheese.
Bake for 15 minutes at 350, and dinner is served!
2 whole-wheat pita pockets (or flat bread)
3 Tablespoons BBQ sauce
3 Tablespoons sweet chili sauce
1/4 small red onion, thinly sliced
1 small can pineapple chunks in natural juices, drained
2 slices Canadian bacon, chopped
3 slices bacon, cooked and crumbled
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Combine BBQ sauce and sweet chili sauce in a small bowl then spread over pita pockets. Top with red onion slices, pineapple chunks, Canadian bacon, cooked bacon, and cheese. Bake for 15 minutes, or until cheese is fully melted.
Slightly spicy from the sweet chili sauce and red onions, perfectly salty from the bacon, and just the right amount of sweet from the BBQ sauce and pineapple. This was a mouthwatering combo of flavors!
No mullets required, neither. ;)
What has been your favorite age so far?
I’d say 24. Part of the year I was whooping it up with my friends in Minneapolis, the other half I was a newlywed with a new home and husband!