It’s homemade pizza night!
Wait, scratch that. It’s EASY homemade pizza night.
A couple packages of Naan (Indian flat bread) for some fast, deliciously soft pizza crusts, veggie toppings, tomato sauce, shredded mozzerella cheese, and a glass of Cabernet in the corner up there. (For me, not for the pizza.)
Pasta sauce, pizza sauce. Tomato, tomato. Garlic roasted garlic sauce? That sounds like it belongs on pizza to me.
Diced peppers and mushrooms for a couple of grown up veggie pizzas.
Kaz will be one month old tomorrow, and so far I’ve lost 26 of the 35 pounds I gained during pregnancy.
That almost sounds impressive, but let’s not forget I brought nearly 9 of those 26 lbs home with me in an infant car seat. Good thing those pounds are super cute, they can stay.
I’m not going to let myself get all nutso obsessive about it, but getting back to my pre-pregnancy weight is definitely on my mind. For now my plan is sensible eating with sensible exercise. How sensible.
Some days you’ve totally got your act in gear.
And then there are other days where you don’t. Like the kind of days where you’re forced to use holiday muffin tins for pumpkin muffins at the end of October.
Good thing the horde of hungry kids at snack time didn’t notice.
Sometimes you can’t always be Suzie Homemaker. Sometimes birthday dinner comes pre-made from the Wegmans bakery and is topped at home.
(cheaper and at least slightly healthier than take out!)
Tonight we had the BEST and EASIEST pizza ever – but that’s NAAN of your business.
Kidding. I’m nice – really. Please don’t go. I really do want to tell you about the best and easiest pizza ever.
“Best” thanks largely to naan, Indian flat bread.
Garlic Naan for Grown Ups
Plain Naan for Pip Squeaks
Pre-heat oven to 500 degrees. If you’ve got a pizza stone, slip that sucker into the oven while it’s getting hot and then start working on your pizza toppings.
(with some behind-the-scenes extras.)
Ladies and Gentlemen, Boys and Girls. Tonight we’ve got quite the performance lined up! Allow me to present to you the summer time rendition of:
(this is where you cup your hands around your mouth and do that faux screaming/crowd-goes-wild thing.)
The Yeasty Boys are our opening act.
(my trusty crusty easy pizza dough recipe at play here.)
My mozzarella likes to do The Shred.
(i do typically opt for organic dairy, but I went the conventional route tonight.)
Tonight as I scoured recipes in a couple of different cook books and those in my recipe box, I had no idea what I was looking for. All I knew was that I needed something I could make with with the remaining produce in my fridge or ingredients found in my cupboard. It’s slim pickings until I get to the grocery store tomorrow to restock my personal farmer’s market.
I flipped through pages and recipe cards but nothing jumped out at me or sounded even remotely appealing. I studied recipes and ingredient lists waiting for something with “butternut squash” or “celery” or “old, wrinkled jicama” to leap out at me and flip on the light bulb over my head.
My girlfriend on the cover of SELF!
(I’ve been waiting for this issue since I heard her talk about it on her podcast months ago!)
Tofu and Veggie Wraps
(For lunch.)
Toddlers who nap.
(Even if it’s in the car.)
Locally grown berries!
(I smell overnight oats.)
Mother’s who come bearing mini cupcakes.
(And watch the children for a couple hours while I hide in my office.)
Pizza Night!
(Plus a cheese pizza for the girls. Both with homemade crust.)
1 Tbsp Dry Active Yeast
1 c warm water, 110 – 115 F
1 1/2 c whole wheat flour
1 1/2 c white flour
2 tsp sugar
1/2 tsp kosher salt
2 Tbsp Canola or Olive Oil
Dissolve yeast in warm water. Allow mixture to rest for 5 minutes. Stir in (all but a 1/2 c of the) flour, sugar, salt and oil. Knead in remaining 1/2 c of flour by hand (maybe a Tbsp or two more, if needed) for about 5 minutes. Dough will be smooth and elastic.
More Mama’s Weeds
