When I sent Bobby the link to my feature, his first response was, “Awesome!” His second response was, “I never thought I’d be featured in SHAPE!”
That’s right, sir. You are front and center and looking handsome.
As a 7+ year subscriber to the magazine, it is a nomination that is very special to me, and I would be so grateful if you would vote for me at this link . But beyond the voting, I have to say that it is truly fantastic to be included among such great company. All of the above bloggers are talented writers, photographers, recipe creators…you name it. If my secret nominator is out there reading this right now, I thank you from the bottom of my heart.
That said, Mama B. pointed out that it would probably be a good idea to put up a healthy recipe.
She’s a smart lady.
You may want to break out pen and paper for this one, M.B. Ready? Here goes:
Yes, that’s right. My healthiest recipe (for life) is, and will always be, “Love your food. Love your wine.”
Especially when given the opportunity to try a new wine out with one of my favorite healthy foods.
I know what you’re thinking. Wine + pizza = healthy eating? To that, I say you could not be more correct.
It all started with a gigantic ball of multigrain pizza dough from Whole Foods. You see? Multigrain. As in, multiple grains. Already this pizza is healthier than my beloved Chicago deep dish (though, admittedly, nothing beats Chicago deep dish in taste).
The best part about this dough ball was that we could shape it to the thickness and diameter we desired.
We ended up with roughly twelve inches across but were still looking at a moderately thick crust. As a self-professed lover of all things crust, this was obviously a done deal. Time to add the pizza sauce – made with healthy tomatoes!
Still doing pretty good from a healthy point of view. Let’s speed things up, shall we?
Our assembly line continued with a dusting of cheese – a blend of mozzarella, fontina and asiago – plus layers of spinach, organic deli ham, red pepper and mushroom. Then it was time for the pizza “icing,” or what I’ll call a healthy helping of more cheese. We received a tip the last time we made pizza that it was best to spread the cheese out between top and bottom to hold the ingredients in better.
The tipper (ahem, Mama Bender ) was a genius. This pizza was more compact and easier to eat than ever before. Much more enjoyable when you don’t have random veggies or meat dropping out every time you take a bite!
We plan to make this exact same pizza again tonight, but with chicken sausage!
Pizza You Can Shape MagazineIngredients (serves 2-4, depending on whether you want leftovers):
1 multigrain ball of pizza dough (or 12-inch prepared crust)
1/4 cup tomato or pizza sauce (depending on preferred thickness – we like thicker pizza sauce)
1/2 cup shredded cheese (we used a blend of mozzarella, fontina and asiago)
1/2 cup spinach
6 slices deli meat (we used ham, but any meat will do)
1 red pepper, chopped
4 baby bella (crimini) mushrooms, sliced
Preheat oven to 400 degrees. Roll dough until desired width and thickness of pie is reached. Add tomato sauce and roughly 1/4 of the cheese mixture. Pile on spinach, deli meat, red pepper and mushrooms. Add remaining cheese mixture. Bake at 400 degrees for 10-12 minutes, or until cheese begins to brown and crust looks cooked through. Remove from oven and cool slightly. Cut and enjoy!
Of course, no pizza night would be complete without the wine. I recently received a sample of both red and white from a company called Entwine . We opened the bottle of cabernet sauvignon with our pizza. It was smooth and fruity, just like they promised . We loved it!
Love your food. Love your wine.
Love your readers for nominating you . Again, I am honored and thank you for making my day.
What are your weekend plans?
Tomorrow Bobby and I are attending our first Wildcats game of the season. We can’t wait! Sunday will be filled with even more football and writing . In other words, it will be just your average fall weekend around here, and I wouldn’t have it any other way.