My husband wanted a different pizza tonight and forwarded me a recipe for Margherita Pizza.  You marinate sliced Roma tomatoes in olive oil, garlic and fresh basil (which I asked him to pick up at the grocery store – duh!  we have a basil plant outside!).

Here are the marinated tomatoes:

I used some of the olive oil on the pizza dough, and then drained the rest of the ingredients hoping not to make the dough soggy – it worked!  I did precook the dough for about 5 minutes at 500 degrees, and with the olive oil coating, I think it “sealed” the dough so the tomatoes wouldn’t make it soggy.  THE RESULT?  A very buttery crust!

the finished Margherita pizza
the finished Margherita pizza

At our local ethnic grocery store, they have a $1 rack that a gravitate towards as soon as we walked in the store.  My husband picked all these peppers up for $1!  We chopped up the yellow, white and red for me and my daughters pizza.  I had never seen a white pepper before, and at first smell, I thought it was going to be really hot.  But it was pleasantly sweet!  it was a nice combination.

I see stuffed poblano peppers in my future!

Daughters finishing touches on her “not crispy crust” pizza:

By the time I put my pizza in, the oven was really cranking, so my crust got done a bit quicker than the top, but you know what?  That cheese was so creamy it was delicious.  My pizza:

  • fresh basil
  • red pepper
  • yellow pepper
  • white pepper
  • diced pickled jalapeno
  • diced fresh spinach
  • fresh grated garlic (about 1 clove)
  • 2 oz. mix of pepper jack cheese, shredded mozzarella and perlini mozzarella
before going in the oven
before going in the oven
perfect cracker crust!!!
perfect cracker crust!!!

I was too lazy to do the specific stats today, but going into dinner I had 750 calories to “spend” so I am not going to worry about it.

EXERCISE:  25 minute walk with Ed, 40 minute run/walk at lunch

Off to relax!  Happy Friday night!