Source: Rachael Ray's Big Orange Book (with changes)

Ingredients
1 tube of refrigerated pizza dough
3 garlic cloves, finely chopped
2 cups of shredded fontina cheese 
8 slices of prosciutto
1 cup of chopped dates
1 bunch of arugula, stem ends removed
1.5 tablespoons of lemon juice
1 tablespoon of extra virgin olive oil
salt and pepper

Preheat the oven to 400F.

Unroll dough onto baking sheet. Sprinkle garlic evenly over the dough.  Cover with cheese,  proscuitto, and dates.  Bake until crisp for about 15 minutes.  

Toss the arugula with lemon juice, oil, salt, and pepper.

When the pizza comes out of the oven, top with greens.  Cut into slices and serve.

Texas Spoonbread
Source: Allrecipes.com
Ingredients

• 3 cups milk
• 1 cup yellow cornmeal
• 1 tablespoon butter or margarine
• 1 teaspoon sugar (I suggest increasing this to at least 3 tablespoons) 
• 1 teaspoon salt (I would increase this to 1 tablespoon) 
• 1/4 teaspoon baking powder
• 3 eggs, separated

Directions

1. In a saucepan, scald the milk, heat to 180 degrees F; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir a small amounts of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 40-45 minutes or until well puffed. Use a spoon to serve.