Margharita Pizza

As a child I didn’t really like pizza. Then again, I also didn’t like mashed potatoes, french fries or steak so it could be argued that I just didn’t like delicious food.

College changed all of that. Between living on free pizza being given away on campus to the fact that I could buy a pizza and eat it for DAYS, pizza grew on me. Still wasn’t my favorite, but free and/or cheap was my go to in college.

Then we moved to Italy. Obviously the pizza as amazing, and I am trying to recreate the thin, flavor packed dough we would have there. I have not mastered it yet. But living in Italy re-ruined American pizza for me. So heavy! So greasy! Why is the crust so thick and sweet?

This pizza, is my happy medium. American pizza with less sugar basically. I do have an excellent “American” Pizza crust recipe, but you do have to make it in the morning, thus requiring some pre-mediation.

On this particular  pizza, homemade sauce tops a *gasp* store bought dough (When I decide I want pizza later in the day, I buy the fresh dough from the deli section of my grocery store, typically Whole Foods or Publix). Crowned with mozzarella and chopped grape tomatoes, topped post-bake with basil from my plant outside. (That I haven’t killed!!!!) Easy peasy.

Even better, this sauce is made with pantry staples. A can of diced tomatoes, fresh garlic, tomato paste, olive oil, and dried herbs. All in all, I would say you can have pizza in 30 minutes, faster than delivery!

• Servings: makes a medium pizza, serves 2 to 4 depending on appetites
• Time: 30 minutes
• Difficulty: Easy
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Ingredients

For Pizza

• 1 store bought pizza crust, or homemade dough
• 16 ounces fresh mozzarella
• 15 grape tomatoes
• 6 leaves fresh basil
• Pizza Sauce

For Pizza Sauce

• 2 tablespoons olive oil
• 1 14 ounce can diced tomatoes (I buy brands with no added sugar)
• 1 6 ounce can tomato paste (ditto no sugar)
• 2 tablespoons chopped garlic
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• salt and pepper to taste

Directions

Pre-heat your oven to 500°F or whatever temp your particular crust requires. If you have a pizza stone, pop it in the oven while you are pre-heating. If you are using a sheet pan skip this step.

Place a large pan over medium high heat on the stove. Add your olive oil, when warm, toss in your garlic and give it a quick stir. Add your diced tomatoes. Cook tomatoes and garlic over the stove for about 5 minutes. Add powdered garlic and onion powder, as well as dried herbs. Then carefully pour into a blender and blend until smooth. Pour back into pan and add tomato paste. Stir to combine and then season with salt and pepper to taste. Leave in pan over low heat.

Now that your sauce is done, take your pizza stone out of the oven with hot pads and place on a safe workspace (if you have a pizza paddle leave in oven and use paddle. I don’t. If you are using a sheet pan, just pull it out of the cabinet and place on workspace)

Stretch dough on stone/pan into a circle to your desired thickness. Generously spread pizza sauce all over dough. Add cheese and chopped tomatoes. Bake in the oven for about 10 minutes, or until dough is golden brown on the edged and cooked through. Remove from oven and top with fresh basil Serve and eat!

Note: Fresh tomatoes will probably make the top of the pizza a little watery as the water comes from the tomatoes while baking. I just took a paper towel and absorbed some of the water, like you do with really greasy pizza.

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Chipotle Salmon with Roasted Broccoli

Okay, so not my best photography, but this was dinner last night and it turned out so well I had to share it.

Seafood does not get prepared very often in our house, my husband does not like fish or shellfish, and cooking it tends to make the house smell decidedly fishy. However, salmon was on sale, the tiny human likes it, and I was in the mood for fish.

Once a week we go into town for my son’s swim lessons, and I like to swing by Whole Foods when we are there. While poking through the aisles I saw a Chipotle Powder I knew I needed for my ever expanding spice rack. Into the cart it went and I started to think about how I could use the spice.

How Sweet Eats BBQ Salmon opened my eyes to the fact that not only does BBQ salmon exist, its delicious. So I figured a spicy chipotle twist would also be tasty. Roasted veggies are a pretty standard side in our house, especially when I can take some frozen broccoli straight from the freezer, toss in olive oil salt and pepper and roast. So easy. Cauliflower is my favorite veggie to roast but today was broccoli.

If you grill, I think this would be fantastic grilled. I pan seared my fish, it was quick and easy, but also made my house smell like salmon. Worth it.

• Servings: 2 adults, or 1 adult twice and one toddler
• Time: 40 minutes
• Difficulty: Easy
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Inspired by: How Sweet Eats

Ingredients

Chipotle Spice Rub

• 1 teaspoon Ground Chipotle Pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons brown sugar
• 1/4 teaspoon salt
• black pepper

Salmon

• 2 five ounce portions salmon (or however many you want, the spice mixture can definitely cover more than two portions)

Broccoli

• 1 bag frozen broccoli, stems and tops
• olive oil
• salt and pepper

Directions

Pre-heat oven to 425°F. Toss broccoli in a bowl with a drizzle of olive oil, maybe 2 tablespoons. Season with salt and pepper. Spread on a cookie sheet lined with foil and roast in the oven for 30 minutes, or until roasted to your liking. I like it a little burnt. (I prefer the term crisp but it may appear burnt).

Mix spices together in a small bowl or ramekin. Place a saute pan over medium high heat with some olive oil, like a tablespoon Take your salmon and pat the top dry. Rub a generous amount of the chipotle mixture on top of your salmon. Once the oil is hot, place salmon spice side down and cook for 5 minutes. Then flip and cook skin side down until you reach desired doneness. ( I like it well done).

Kale Salad with Avocado-Tomato Dressing

We went to the beach yesterday and I have quite the sunburn. My little guy LOVES playing in the surf so between keeping him alive and making sure he drank enough water and was coated head to toe in sunscreen, I forgot to reapply my own. Sigh. The beach is always a good time but it wears me out.

Luckily, I prepped dinner the day before and made sure I had all the ingredients on hand to make this 10 minute salad.  Pre-washed Kale? Check. Avocados? Check. Bacon cooked in the oven the day before? Check. Cherry tomatoes? Check. The rest of the ingredients are pantry staples for me and help this come together quickly.

Bonus? Eating this salad definitely negates the “snack” you eat later of Nutella straight from the jar. Trust me.

• Servings: Serves one person as a meal, two as a side
• Time: 10 minutes max
• Difficulty: Easy
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With kale, tasty tomatoes, and a creamy dressing, this hearty salad is simple enough for a quick lunch or side to some grilled chicken or steak for an easy summer dinner.

Ingredients

For dressing:

• 1/2 avocado
• 3 cherry tomatoes
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• salt and pepper

For salad

• 4 strips of bacon
• 3 cups shredded kale
• I added asiago cheese, but what cheese and how much you want is up to  you.
• I didn’t have these originally, but added sunflower seeds the next time I had the salad and really enjoyed the crunch.

Directions

If you haven’t already cooked your bacon, start now. (I put mine in a 400°F oven for about 20 minutes). Add all of  your dressing ingredients except salt and pepper to a blender/food processor. (I used a blender). Blend until you reach a creamy, thick consistency. Salt and pepper to taste. In a large bowl, add your kale and toss with the dressing, completely coating the kale. Let your kale absorb the dressing while your bacon cooks, it softens it a bit. Once your bacon is cooked, crumble it into your salad and add tomatoes and cheese. Feel free to add anything else you like, sunflower seeds or cucumbers would be nice.