Our artistically shaped pizza on the amazing pizza stone my Auntie Kelly gave me.
Friday night is pizza night! This week some of my pregnant food aversions seems to be arising again (they never totally went away) so I’m trying to cut myself some slack with the salads and just try to eat decently and get veggies in where possible. Homemade pizza can be as simple or complex as you wish. Last night, I was going for simple. Here’s what I did:
First of all, I saved some bread dough from earlier in the week (a little forethought). This is typically the biggest deterrent to me getting pizza made–is not having any dough and not have time to let it rise before dinner. I used this recipe for the bread–using white whole wheat flour. Here is the recipe for the pesto sauce:
- 1/2-1 cup ish of pine nuts
- 2 cloves of garlic
- about 1/2 cup of extra virgin olive oil
- 1 bunch basil
- handful of spinach
- salt to taste
Put it all in the food processor and process until you have a paste.
- pesto sauce
- chopped kalamata olives
- sundried tomatoes
- sliced eggplant
- bread/pizza dough
- preheat oven and pizza stone to 450 degrees
- roll out dough–as you can see from the photo, I don’t really give a hoot what shape it lands up in
- spread pesto sauce to your liking on base
- cover with goodies
- bake for about 15 minutes
Don’t limit yourself with topping options! Play around and add your favorite veggies. Sometimes, I will saute up some onions and eggplant before putting them on the pizza. Delicious I tell you. The wonderful thing about homemade pizza is that you can really please everyone by letting them add their own toppings to their portion of the pizza!