Pizza Party

‘Blah’ is pretty much the best adjective to describe myself over the past couple of days.  On Thursday night, I literally said goodnight to Adam and went up to bed at 6:45pm. I can’t remember the last time I’ve done something like that. Besides waking up at midnight because I was hungry (seriously…who get woken up by their stomach growling?!) I slept for almost 11 hours straight.  Obviously my body was trying to tell me something.  I think it’s important to slow things down when life gets a little busy, but I hadn’t been doing so.  Note to self: listen to your body.

…but now it’s the weekend, and I couldn’t be happier to have a little ‘time-out’.  I think Macy is also happy that the weekend has arrived and to spend more time with us.  This was her on Friday morning when I was leaving for work.  She does this sometimes- stares out the front window longingly- refusing to even look at me.  Totally pissed off.  If she only knew that I’d trade places with her in a heartbeat.  Oh, to spend my days lounging in the sun on a down filled dog bed, awaiting my next walk and snuggle session.

Go away! You don’t even bathe me!

Last night, all I wanted in the world was PIZZA.  So, I made one.  No point denying myself something that I can’t stop thinking about, because sometimes a salad just won’t cut it.

Pizza is so easy to make, and homemade is way better (in my opinion) because you can control the amount of oil and other ingredients that go into the final product.  I had originally planned on attempting my own dough and sauce, but at 7pm on a Friday night after the week I’d had, super market ingredients were going to have to cut it!

Veggie Gorgonzola Pizza


1 12″ multigrain thin pizza crust
1 1/4 cup chopped fresh shiitake mushrooms
2 1/2 cups fresh spinach leaves
1/2 cup roasted red peppers (sliced)
5 1/2 tbsp. organic tomato sauce
1/4 tsp minced garlic
1/4 tsp basil
1/8 tsp ground pepper
3 tbsp virgin olive oil


Pre-Heat oven to 425º

Mix mushrooms, 2 tbsp olive oil, garlic, and pepper together in a bowl.

Warm remaining oil in a small skillet on medium heat.  Sauté mushroom mixture with spinach leave for approximately 3-4 minutes.  Remove from heat and set aside.

Add sliced roasted red peppers (if you’re not roasting them yourself, use bottled over canned) to the skillet, which should no longer be over heat.  Toss a few times.

Place pizza crust on a non-stick (or very lightly greased) pan.  Add sauce to the centre of the crust and spread it around.
Now- time for my favourite part: the cheese!  I had the most delicious pizza in Roatán, Honduras in March with Gorgonzola cheese on it.  So, I decided to give it a whirl tonight.  With a cheese slicer/vegetable peeler, slice off thin chunks of gorgonzola and place overtop of the sauce.

Next, spread the vegetables out overtop of the gorgonzola.
After that, cut circular mozzarella pieces (about 1 1/2″ in diameter) and place all over the top of the vegetables.  I also added a few more slices of gorgonzola, because I admittedly have a cheese addiction.
Sprinkle on basil (not shown).
Bake at 425º for 14-16 minutes.

Then stuff your face!
Kelly- 3/8
Adam 5/8
The rest of the evening was spent watching The Descendants staring my favourite, double my age man.  Thumbs up!
Movie Trailer:
Sweet locks, GC.

Movie Snack: Riceworks chips, made with brown and wild rice.  Even Adam liked them!

Favourite Movie Quote:
“Give your children enough money to do something, but not enough to do nothing.”  Cool.

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