Hey Hey Hey!
Okay, I may have promised another giveaway today but I am going to hold onto it until Monday. I have to do my review and more play-time with the product is needed. It gives you something to look forward to after the weekend
There is still one more day until I announce the winner of the triceps crunch resistance bands <—ch ch ch check it out and comment away if you haven’t already!
You know I feel bad about making you wait so I will redeem myself with this post
I have been wanting to re-create Amy’s Roasted Veggie Cheese-less Pizza for a long time now. Her pizza crust is my absolute favorite. I haven’t been able to find that flavor in a crust just yet, but I will share with you my favorite pizza dough recipes [one is gluten-free!] and the secret to really good vegan pizza.
It ‘s ALL about what I am going to tell you to do with these onions:
^[start with the onion prep while your pizza stone is baking]
I highly recommend investing in a pizza stone. I have these major foodie clients that go to Italy annually to take cooking classes and they introduced me to the pizza stone:
[apparently the dirtier it gets, the better]
Pizza stones are inexpensive. We got ours at Bed Bath and Beyond and used the 20% off coupon to make it even cheaper.
A pizza stone makes an incredible difference in the way the crust cooks. In my opinion there’s no other way to make it.
**The advantage of a stone is in its (thermal) mass. A stone will heat up and hold heat, a pan or cookie sheet transfers heat efficiently. Stone will result in a better finish to the bottom of the pizza crust. **I bake my pizza stone at 400 degrees for 45-60 minutes BEFORE doing the crust. You can just turn your oven on while you do all of your prep.
I actually just stuck in a couple cloves of garlic in with the stone to save time:
I cooked these balsamic onions down for a looooong time. You want them to be melt in your mouth tender. They MAKE this pizza.
Always lay down a little corn meal on the counter and on the surface of your pizza stone to prevent sticking:
this is the busy mom version here
Like I said, I am still working on creating the perfect “Laury pizza dough.”
I love Whole Foods multi-grain dough. Unfortunately they no longer sell it…but I had my last batch of it in the freezer.
You can use your favorite store bought dough or make it yourself…which is fairly easy.
Morgan has an easy delicious recipe and Angela makes the best gluten-free almond and buckwheat flour crust I’ve seen.
Make your dough and pound it out with your fist [if using the GF crust follow Angela's directions it may be more delicate]. I am the master of the dough in our house. I can’t quite toss it in the air yet, but I can get it under my fists and twirl it around. Must be the Italian blood
The reason WF got rid of the multi-grain dough was because they thought it was tough to work with and broke easily. I may not have goten it perfectly round this time [have before] but I think it’s just fine. Guess they needed some tips from Laury!
Sprinkle your corn meal on your pizza stone and then bake your dough at 400 degrees for about ten minutes
Take it out and brush a little olive oil over the entire crust. I use like less than 1/2 teaspoon and just keep brushing it around as much as it will stretch.
Then you can add your toppings:
On a busy “mom” night I go for some quick flavors….these went well with my attempt at recreating Amy’s pizza:
^I lay these out on a paper towel to try and dry up the oils then chop them to fit on my pizza.
Inspired by: Amy’s Frozen Roasted Vegetable Cheese-less pizza
1 1/2 large onions
2-3 cloves garlic, peeled
1/4 cup roasted red peppers, chopped
1/4 cup artichoke hearts, chopped
1/4 cup sun-dried tomatoes, chopped
2 1/2 TBS cold-pressed extra virgin olive oil, divided
1 TBSP balsamic vinegar
1/2 cup low sodium organic vegetable broth
salt & pepper, to taste
optional: 1/2 TBS nutritional yeast & 1/2 TBSP almond or cashews
store bought or home made whole grain or gluten-free dough of choice
[I'd use Morgan's recipe or Angela's gluten-free recipe ]
If using a pizza stone turn your oven on at 400 degrees and let the stone bake for about an hour while you prep. Peel your garlic and place in foil, spray a little oil on them using a misto or brush it on and roast them for about 2o minutes.Set garlic aside, leave the pizza stone in the oven.
Slice your onions long and thin. Place in a skillet at medium-high heat and drizzle about a Tablespoon of olive oil on top and stir. Cover the onions and let them cook, stirring frequently, until soft [about 15 minutes]. Take the lid off ad reduce the heat. Add 1/4 cup of vegetable stock and 1 Tablespoon of balsamic vinegar, salt and pepper and cook them down until the liquid is gone. I cooked mine for a while, stirring constantly to get them extremely tender. I would say about 35 minutes total.
In the meantime, after your pizza stone has been baking for at least 45 minutes, sprinkle some corn meal on it and place your dough in the oven for about 10 minutes. Use the wooden spatula to take it off the pizza stone and place it on a cutting board. Brush your garlic on the bottom, or chops it up really fine and spread it around. Then add your onions, and the rest of your chopped veggies.
Optional: place nutritional yeast and almonds/cashews in a food processor and grind up until it’s powdery. Top the pizza with it, or you could place it on the bottom under the veggies.
Fitness Move of the Day:Bomb Diver Push-Ups <–-young ZuzanaPre Ella I was able to do these quite well. But while I was incorporating them into my workout the other day it was not so smooth. It was actually REALLY hard for me to get the flow going! Especially on the way back. I felt like I couldn’t bend that way or something. This is my move of the day because I will be working hard on mastering it again!I hope you guys will join me…if you’re rocking it already….good work!!!
Check out my facebook page later for my Thirsty Thursday drink of the week!
Questions for my friends….
Do you make home-made pizza? What are your favorite toppings? What do you think “makes” a pizza?Favorite fitness move this week?