Everyone loves pizza night! It’s so easy and delicious. But, my husband and I took a vow not to eat out until Spring Break (with the exception of Valentines Day), so no delivery pizza for us! Luckily, I’ve discovered that pizza is super easy to make and is even tastier without the cardboard box. I use my food processor with the special dough blade and a few ingredients to make the perfect pizza crust. My favorite toppings besides the cheese (obviously) are roma tomato slices, spinach, thin sliced onions, pepperoni (the uncured kind), and olives (although I didn’t have any when I made the pizza pictured). I’ve made the dough with all white flour and I’ve also subbed 1/3 of the flour with whole wheat flour with good results, so play around with it. Also, my favorite seasonings to sprinkle over my pizza are: garlic powder, basil and fresh ground black pepper.
Perfect Food Processor Pizza Dough
1 packet active dry yeast (found in the baking aisle)
2 tsp sugar
1 tsp salt
1 cup hot water (not boiling)
2 cups all-purpose unbleached white flour
2 cup whole wheat flour
1 1/2 tbs extra virgin olive oil
Sprinkle of cornmeal (optional)
Combine salt and flour and 1 tbs olive oil in the bowl of the food processor with your dough blade. In a cup combine hot water and yeast. Dissolve the sugar into the water and let it foam for around 5 minutes to activate the yeast. With the food processor on high, slowly add the liquid to the flour mixture through the feed tube. The flour will start to form a dough ball. Let the food processor run for about 30 more seconds after ball forms. The dough should be very sticky and pliable. Coat the ball with the remaining 1/2 tbs of olive oil and throw into a large ziploc bag to rise. Seal bag and leave in a warm place for 45 minutes while the dough doubles in size (I turn my oven on 400 and set the bag on top of the warmed oven and it works great). After 45 minutes cover a large surface with parchment paper and sprinkle lightly with flour. Cut the dough in half and roll each ball separately into a 10-12 inch pizza on the parchment paper (adding a sprinkle of flour when needed to prevent sticking). Sprinkle a round pizza pan lightly with cornmeal (optional) and flip your crust onto the pan. Your pizza is now ready to top! Add sauce, fresh mozzarella, meat and veggies and cook for 10 minutes at 450 on the middle rack of the oven.
This weekend one of my besties came down to take care of me and join me in my recovery laziness. I warned her that my life these days is far from fabulous and consists of sitting on the couch and watching large amounts of HGTV, but she assured me she didn’t mind. She was so wonderful; she cooked and cleaned for me and helped me take care of the girls. It was so nice having company. We even ventured out one day for coffee and I crutched(?) awkwardly downtown. Did I mention that she made me some fabulous cheese plates?
And now, I’m just preparing myself for my last semester before graduating in May.
This past weekend I drove the 4 hours up to my old college town to connect with my 2 best girlfriends. It was really relaxed. We chatted, drank wine and had an all around good time together. My friend served a variety of delicious cheeses and made us some giant bratwurst for dinner to get the party started.
Also, I spent some much needed time with my doggy nephew Hercules. I love this little man!
Saturday involved hangover breakfast, a coffee date, boutique shopping, afternoon antiquing and going out for drinks and burgers. Responsible over 25’s still take selfies right? PS. Love you guys!
Can Jean make me hangover breakfast every morning?
Check out this beaut! I found it while antiquing for quite the deal!
And now, after a fun weekend, I’m ready to detox both my liver and eating habits and get on the Super Shred eating plan! I’ve got my grocery list and meal plan ready! Here’s to the next 4 weeks!
Let me tell you all about a magical place. A place where burgers are grass fed/sourced locally, pickles are made fresh, ketchup is made in house and great craft beers are all around. Any true burger lover needs to stop by the Green Truck Pub on their way through Savannah, Georgia. It’s small and not in the heart of downtown Savannah, but there is always a line out the door. Locals, foodies and visitors alike enjoy the quirky atmosphere, great service, and delicious food. Wash it all down with a local craft beer and you’ve got a full belly and a smiling face!After starting with a beer (of course), I ordered a Green Truck Classic burger with swiss. The ketchup and fries are almost as delicious as the burger. Their house made ketchup is tangy and goes perfectly with the fresh cut fries. Healthy eating, we shall meet again….sometime.After lunch we went on a walk in downtown Savannah to burn off a few of those new fat cells on my thighs. We strolled down Jones Street, known as the prettiest street in Savannah. Eric and I checked out some (fantasy) real-estate. One can only dream.
In the spirit of Halloween I’ve decided to share with you one of my not so healthy recipes that’s always a huge hit, spinach artichoke dip. Because let’s face it, who eats healthy on Halloween? Not this girl. I have probably already eaten half my weight in sweets and it’s only 1 in the afternoon. Life is all about balance though and one day of candy binging does not a diet ruin! Like I said, I’m basically famous for this dip (okay maybe not), but people are always asking me what I put in it and it’s actually embarrassingly simple. There’s really nothing super special about my recipe, but here it is.
Spinach Artichoke Dip
1 8 oz package of cream cheese, softened
1/4 cup of mayonnaise
1/2 cup of parmesan cheese
1/2 cup mozzarella cheese
1 can of artichoke hearts, drained and chopped
1 10 oz package of frozen chopped spinach defrosted and dried
1/2 tsp salt
1/2 tsp pepper
1/2 tsp italian seasoning
Preheat oven to 375 and spray an 8×8 glass baking dish with nonstick spray. Mix together cream cheese, mayonnaise, and parmesan cheese. Make sure you squeeze the excess water out of the spinach using paper towels (this part is really annoying). Add artichokes, spinach, salt, pepper and seasoning to the cheese mixture and combine. Transfer to baking dish and top with mozzarella cheese. Bake for 25-30 minutes until cheese begins to brown. Let cool for 5 minutes and enjoy!