Your Own Personal Pizza (No sharing required.)

My husband and I like to think we’re pretty easy going when it comes to pizza, but the truth its, we’re not. At all. He likes meat-y, cheesy, greasy pizza. Where I want something more light and refreshing – yes, a pizza can be refreshing, guys (see ingredients below). So, I decided to solve this problem by making us each our own batch of dough to top with whatever we please. (It’s like we’re 5 years old again and need our OWN batter or we don’t want it at all.) If you’re in the same boat or just want a small pizza to nosh on, this one’s for you. No sharing required.

Pizza dough:

  • 3 cups all-purpose flour
  • 1/4 tsp salt
  • 2 1/4 tsp active dry yeast
  • 1 cup warm water
  • 2 tbsp canola oil

Toppings:

  • 2 tsp olive oil
  • 1 tsp truffle oil
  • 1 cup mozzarella cheese, cubed
  • 1/2 cup parmesan cheese, shredded
  • 2 cups arugula
  • 1/2 of a fresh lemon
  • Salt and pepper to taste

Making the dough:

In a mixing bowl with the dough attachment, combine 1 1/2 cups of the flour, the salt and the yeast. Add the warm water and canola oil. (If you don’t have a dough attachment, you can use the flat beater or the whisk.) Beat the ingredients on low for 30 seconds until fully combined, then gradually add in the remaining flour. Beat on medium-high until a dough begins to form. (If you have a dough attachment you can skip this next part.) Turn the dough out on to a lightly floured surface and knead until smooth and elastic.

On a cookie sheet, divide the dough in half (one for you, one for your significant other…) cover, and let sit for 10 minutes to rise. At this point, if you want to store the dough for later use, spray two ziplock bags with cooking oil and place the dough inside each. You can freeze the dough up to 3 months.

Topping your pizza:

If you’re ready to use right away, preheat your oven to 400 degrees. On your floured surface, roll the dough out to roughly 1/2 inch high for thin crust, or 1 inch high for regular. Brush on the olive oil and truffle oil, leaving space along the edge for the crust. Layer on the mozzarella and parmesan cheese. (If you don’t have a pizza pan like me, but want to keep the round shape, flip over a cookie sheet and bake the pizza on top of it.) Bake for 15 to 20 minutes until the crust is golden and the cheese is melted.

A couple of minutes before pulling it out of the oven top it with the arugula. When it’s completely done squeeze the fresh lemon (sans lemon seeds) over the whole thing. Sit back and enjoy the fact that you can have it aaalll to yourself.

Personal White Pizza

Happy Eating, XO.

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Foodie Fav: Parm baked edamame

If you’re looking for a healthy yet filling snack, this is it guys! (I guess we’re on a healthy snack kick this week?) I read a little while back that roasting edamame is the new trend, but this takes it up to a tasty new level. Not to mention it’s super easy. And Nicole’s site, Pumps & Iron is pretty inspiring to get in shape for bathing suit season!

  • 1 package of frozen edamame
  • 1 tbsp olive oil
  • 1/2 grated parmesan cheese
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Let frozen edamame thaw and pat dry before cooking. When you’re ready to cook, preheat oven to 400 degrees and grease a cookie sheet. Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil. Add the parmesan-spice mixture to the edamame and toss until evenly coated. Spread evenly on the cookie sheet and bake for 15 minutes, or until the cheese is golden brown and crispy.

Parm roasted edamame

The “good for you” fries

I don’t know about all of you, but with the amazing weather we had the other day it made me realize how close summer, and bathing suit, season is! [Insert expletive here.] Because of that, I’ve been trying desperately to come up with some healthy alternatives, ie. these “good for you fries” – green bean fries. Thank god they’re much healthier, because guys, these came out better than real fries! #addicted (Bonus: I didn’t use all of the green beans I bought, so I used the remaining fresh beans with some hummus. Delish!)

  • 1lb fresh green beans (ends snapped off)
  • 1/4 cup olive oil
  • 1 tsp of salt and pepper
  • 1 pinch of paprika
  • 1/2 cup grated or shredded Parmesan cheese (Save a few pinches to top off the fries)

Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Mix together the oil, salt, pepper, paprika and cheese. Toss in the beans and coat completely. Spread out on the baking sheet and sprinkle a little extra cheese on top. Bake for 15-20 minutes/until brown and crispy.

I served this with a sherry vinegar hanger steak (recipe coming soon from one of our awesome contributors!).

Parm green beans

Happy Eating, XO

Easy Peasy Crock Pot Chicken

I don’t know about you, but with this weather I’m really not inspired to do any heavy duty cooking. I want a simple meal I can throw together so I can get back to curling up on the couch. And because of my “curling up” habits, I haven’t been to the store recently. Well as they say, necessity is the mother of invention. I scavenged my cabinets for items that seemingly go together, threw these five ingredients in a crock pot and let it sit on low for 7 hours. Minimal effort for a delicious meal. Not to mention it made my house smell like I had been slaving over a hot stove all day – bonus!

  • 1 pack of cubed chicken
  • 7 oz. of Italian dressing
  • Parmesan cheese
  • 4-6 mini potatoes scrubbed & cut in half or wedges
  • 1/2 bag of mini carrots

I layered the ingredients in the way they’re listed, because I thought “the chicken should be on the bottom to cook!” But honestly, it really doesn’t matter how it’s all thrown in. Do it however you want, go crazy!

Crock pot chicken

Happy Eating, XO.

Eat your vegetables​.

It’s that time of year that everyone wants to eat right because they know Santa is watching to see who was a good or bad boy/girl. However, instead of hopping on the juicing band wagon, jump on the Roasting bus. I told you it was my favorite (As well as Ina Garten’s). I have done it to zucchini, Brussels sprouts, and asparagus the most. I will say I have pretty much roasted everything other than my socks. (Don’t tempt me)

  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • Pinch of salt (sea salt preferably) black pepper & red chili flakes (its just a pinch, but leave out if you have no taste buds)
  • 1 tbsp. of shredded parmigano reggiano

Mix all ingredients, other than the cheese, with whatever vehicle you are roasting. For example, when you roast the sprouts, I would slice them in half and then toss with the oil mixture. Roast at 350 degrees for 15-20 min, maybe turning once for even crisping. Lastly, when cooling out of the oven (right before serving), sprinkle the reggiano over the veggies.

Happy Eating, XO.