Oh boy. It’s a wonder I’m always so upbeat when you look at the music I listen to on a daily basis. For instance, tonight was three-in-a-row of Three Days Grace . Actually, it’s a segment of the radio called the “menage a trois,” but we’re still talking about music here, folks!
It definitely made me drive a little bit faster, but don’t quote me on that. It could have just as equally been the dinner I was planning that made me a little bit lead-footed!
Since I had “dinner for lunch” I was dreaming up a pesto-tempeh+hummus+artichoke panini on homemade spelt bread, but I’m not here to talk about that.
I’m here to talk about “dinner for lunch.” AKA last night’s dinner.
If you guessed pizza, you were right! Though I’m not gonna lie…I loved this last night, as did my mom, and we both enjoyed it for lunch today – I definitely felt a little inferior when I went from writing my post last night, to reading Angela’spizza post .
…so lets just call it a flatbread pizza. I’ve never made “real” pizza dough before, and thought you were supposed to roll it out pretty thin. I also had no idea how to form the outer crust…so I just left it, thinking it’d puff up.
I’m not complaining, but it didn’t. I like a thin crust, anyways – and this is just crispy-chewy enough, but next time I’d definitely roll the edges for a bit more “outer crust.”
Well, that or I’d just spread the toppings further to the edge.
Yah, I think that sounds like a better idea…
Ironically, I was thisclose to buying Daiya cheese at the co-op the other day. It was the first time I’d seen it – they must have just stocked it – but I could not justify paying nearly $6 for the bag. Just like I did with the coconut milk kefir , I was standing there in the middle of the cheese section, staring at it, going back and forth as to whether I wanted to try it.
Nah, I finally decided…I don’t use cheese that much anyway. I’d try it once just to try it, and then be satisfied. No sense in spending $6 just to try it.
Last night, I was a little disappointed that I didn’t buy it – wouldn’t it have been fun to try it on a pizza, no less?!
But after I bit into this, disappointment ceased and both myself and my mom fell in love.
Complete, utter adoration, really. You should try it!
Dough (inspired from Moosewood’s Low Fat Favorites)
1/2 T. active dry yeast
1 t. sugar
1/2 c. very warm water
1/4 c. quick oats
1/4 c. unbleached bread flour
1 t. basil oil (or olive oil)
1/2 t. salt
1 (generous) t. dried basil
3/4 to 1 c. white whole wheat flour
Proof the yeast: combine with the sugar and warm water in a large bowl. Set aside until bubbles rise to surface and yeast is dissolved – 5-8 minutes.
Meanwhile, combine your dry ingredients.
When yeast is frothy, add in dry ingredients and oil. Turn out onto floured surface and knead for about 5 minutes, or until smooth and elastic.
Oil a medium-sized bowl and place the dough in it, turning once to coat. Cover and set in a warm area to rise, about an hour or until about doubled in size.
Combine all, adding just enough water to make it easily spreadable, but not runny. Set aside.
Eggplant-Basil Tomato Topping
1/2 of a medium eggplant, cubed
1/4 of a large red pepper, diced
1/3 c. tomato sauce
1/2 c. fresh basil leaves, chopped
2 large cloves garlic, mashed
salt and pepper, to taste
Combine all, set aside.
When the dough has risen, punch down once. Turn out onto floured surface and knead a few times. Roll out into a thin circle, and place on an oiled baking sheet sprinkled with corn meal. Form a bit of a larger crust around the outside, and cover for ten minutes.
Spread on the cheesy-hummus sauce and then the eggplant-basil-tomato topping.
Bake in a preaheated 450* oven for 20 minutes.
Sprinkle the top with some more fresh basil and feast!I wish it wasn’t all gone, it was that good.
And check at how freaking handsome Teddie is in this picture:
What. a. muffin.
Also – thanks to everyone for the input on “nutrition trackers.” I think I’ll give nutrition data a look! Aaand, I might take a “night off” tomorrow – I have a senior portrait to shoot in the afternoon, and still have some I’m working on from this weekend. I gotta boogie!