What a Sunday Night Should Be

So, the perfect Sunday.

Well, 60+ degree weather offered a great start. The smoothie I made for lunch was quite nice. The prom dress shopping was tiring, but fun (and probably the first and last mall trip of the year).

But the pizza. Oh, the pizza.

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Just a bit of background: my dad and I read The New York Times almost every morning. Well, he reads it and I hopefully get through the first section. If it is a day with the food section, he sets that aside for me, waiting like a present next to my half of the grapefruit. The other day though, I was running late or slept in or something, but came home to find a section with a sticky note marking with his chicken-scratch an article for me to read. Turns out, that morning I had missed a food section (the horror!) and not just any food section, but one with an article devoted to pizza dough/crust. That was the moment the plans for tonight’s meal commenced.

And so it was, and a wonderful one at that.

If you need more convincing to make these pizzas, see the pictures below before coming to the recipe.

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Along with all of this, we watched Whiplash, which, being a violinist since age 5, I could somewhat relate to (though I have never been pushed to play hard enough that my fingers bled). The whole idea of being that passionate about one thing intrigues me, though. I almost feel as though it would be sad to devote your whole life so fully to just one thing, I feel like you would miss out on so many others. I guess it is just a balance, always a balance, of what you think is important.

Tonight, it was pizza.

Homemade Pizza

yield: 2 12 X 10 inch pizzas (serves 3 people pretty well)

Ingredients:

Dough–see here, or follow below

  • 2 ¾ cups bread flour
  • 2 ½ teaspoons active dry yeast (1 packet)
  • 2 teaspoons sea salt
  • ¼ cup extra-virgin olive oil
  • 1 cup warm water
  • 2 or 3 tablespoons medium or coarse cornmeal (optional)

Toppings

Veggie Pizza

  • 1 cup red sauce
  • 1 large golden beet (or 2 small)
  • 1/2 head of broccoli
  • 1/2 head of cauliflower
  • 2 big leaves of kale
  • 3 large carrots
  • 2 cups grated mozzarella cheese
  • 1/4 cup goat cheese

(one half also had vegan sausage, per my dad’s request, for he has recently gone vegetarian and is determined to still have ‘meat’)

Greek-ish Pizza

  • 1 cup red sauce
  • 10 marinated artichoke hearts
  • 1/2 roasted red pepper
  • 2 cups spinach
  • 2 cups grated mozzarella cheese

Instructions

Dough

  1. make the dough according to these instructions

Veggie Pizza

  1. dice beets, broccoli, cauliflower, kale and carrots and place in a pan with olive oil
  2. bake at 350 degrees for about 30 minutes, or until they are no longer hard to puncture with a fork
  3. once dough is ready, add all toppings beginning with red sauce, then veggies, ending with cheese
  4. cook pizza for about 10 minutes at 400 degrees, or until all cheese has melted and crust is light brown

Greek-ish Pizza

  1. cut artichoke hearts and peppers to about 1 inch squares
  2. break spinach with hands, so leaves are about the same size
  3. once dough is ready, add all toppings beginning with red sauce, then veggies, ending with cheese
  4. cook pizza for about 10 minutes at 400 degrees, or until all cheese has melted and crust is light brown

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~now~

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