Two words I love side by side, easy and pizza! Inspired by a similar recipe from Runner's Mag this month, but with some twists here and there. This is so easy you'll want to make it all the time! You'll notice that I don't have many measurements here, it's pizza, put on what YOU like! You can also skip the cheese all together for less heavy pie.
10in round pizza dough (I buy the Whole Foods Organic 2 pack in the bread aisle. It's awesome.)
mozzarella cheese
feta cheese (pre-crumbled works best)
spicy chicken sausage
red onion, sliced into thin half moons
spinach
small can of tomato SAUCE(the Whole Foods 365 brand is great for this and about 79 cents)
2-3 minced garlic cloves
1 tbsp. EVOO
1. Pre-heat oven to 425
2. Pull the crust out of the package. Use a pastry brush or a paper towel to spread the EVOO all over it. Sprinkle the garlic over the whole pie.
3. Add about a half a can of tomato sauce, spread evenly around the crust.
4. Sprinkle on the spinach, LOTS! It will shrink in the cooking so don't be scared of using lots of it.
5. Next add the mozzarella in an even layer, I don't like to use that much(well, I do, but I shouldn't!) and then sprinkle on a little feta.
6. Add the onions on top of that, along with the chicken sausage.
7. Put in oven for 10 mins and EAT!
Hurray! It is so easy! In fact 2 nights later my boyfriend was in charge of dinner and simply took the remaining crust, slathered on the other half can of tomato sauce, sprinkled a thin layer of the left over mozzarella, and the rest of the chicken sausage. Heated that at 10 mins at 425 and then I made a spinach, tomato, red onion salad on the side. We love making use of those leftovers!
Also, one other thing, you can place the pie on a pizza pan or just put it on the rack for a more crispy crust. Sometimes I use tin foil underneath to make the transport easier.
Monday, June 23, 2008
Thursday, June 5, 2008
Bruschetta!
Oh! One of my favorite things! I made a good one last weekend and then we made another batch the next morning to have with egg whites, sauteed mushrooms, and a little chopped green onion. Yum!
6-8 medium sized tomatoes chopped
1 medium red onion chopped
12-16 medium-large chopped basil leaves(you can leave these a little big in the chopping)
3 tsp. chopped Italian parsley(as small as you can!)
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and Pepper
1. Preheat oven to 400 degrees.
2. Throw the tomatoes, red onion, basil and parsley in a large mixing bowl add in the EVOO, Balsamic Vinegar and salt and pepper to taste. THAT'S IT! Will keep for a day or so.
3. Cut the baguette and place the pieces flat on a baking sheet. Let them bake for 4-5mins and then flip them for another 4-5mins(I like to use salad tongs to flip them). Place the pieces in a bowl or dish next to the bruschetta or pre-arrange them if they are going to be eaten right away.
*Also, you can cube some mozzarella in there too!
6-8 medium sized tomatoes chopped
1 medium red onion chopped
12-16 medium-large chopped basil leaves(you can leave these a little big in the chopping)
3 tsp. chopped Italian parsley(as small as you can!)
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and Pepper
1. Preheat oven to 400 degrees.
2. Throw the tomatoes, red onion, basil and parsley in a large mixing bowl add in the EVOO, Balsamic Vinegar and salt and pepper to taste. THAT'S IT! Will keep for a day or so.
3. Cut the baguette and place the pieces flat on a baking sheet. Let them bake for 4-5mins and then flip them for another 4-5mins(I like to use salad tongs to flip them). Place the pieces in a bowl or dish next to the bruschetta or pre-arrange them if they are going to be eaten right away.
*Also, you can cube some mozzarella in there too!
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