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!
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.
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
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!