We had a food filled weekend as usual. Are you ready for this??

A morning stroll over to Fig Tree Café for a breakfast in their lovely garden never disappoints.

The smoked salmon eggs benedict was just perfect.

Chrissy’s California Eggs Benedict was probably just as good, although I wouldn’t know because she didn’t share!

Based on this picture, I’d have to guess she enjoyed it.

The specialty coffee was also just perfect for the crisp morning.

While we crafted Christmas gifts we popped some pizzas in the oven.

The Thai Chicken Pizza with peanut sauce was definitely a winner. You just can’t beat fresh basil and cilantro on a pizza with a little kick to it.

Quite possibly my favorite part about the weekend though, was this:

Our Pear, Gorgonzola, Bacon and Balsamic Pizza. (Recipe at bottom!)

Oh and no way did we skimp on dessert.

Pearl brought over these beauties for us to indulge in!

Cream puffs filled with a variety of creamy fillings and chocolaty toppings.

I also witnessed a gorgeous sunset today.

Inspiring.

Oh and dinner tonight,

Just a little freshly caught lobster and some bacon wrapped scallops.

As promised, here is that tasty pizza recipe!

Pear, Gorgonzola, Bacon and Balsamic Pizza

Ingredients

1 lb. pizza dough

1/2 shallot, minced

1/2 cup balsamic vinegar, plus 2 tablespoons for drizzle

2 tablespoons butter

3 cloves garlic, minced

1 teaspoon fresh thyme

1/2 teaspoon black pepper

1 pear, thinly sliced

4 slices of cooked bacon, diced

3/4 cup gorgonzola cheese

1 1/4 cup mozzarella cheese

Directions

Preheat oven to 400 degrees.

Simmer 1/2 cup balsamic, shallot, butter, garlic, thyme, and pepper in a small sauce pan for about 10 minutes, until thick.

Stretch dough out on pizza stone and bake for 8 minutes. Remove from the oven and top with the balsamic reduction sauce, cheese then pears and bacon.

Bake for 20 more minutes. Remove from the oven and drizzle 2 tablespoons of balsamic over the top.

From the Little Yellow Kitchen,

Lauren