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Whole Wheat Mushroom Arugula Pizza with Goat Cheese and Balsamic Reduction

8 Mar


That pizza I ate last week? Here’s the recipe. I’m actually quite surprised I haven’t posted it yet because 1) I eat pizza about as often as I eat tacos and 2) this has been my favorite pizza combo for about 3 years now. Hmm. Time flies. Here it is, in all it’s simple and delicious glory:

Whole Wheat Dough:

  • 2 1/2 cups whole wheat flour, plus more for dusting
  • 2 1/4 tsp active dry yeast
  • 3/4 tsp salt
  • 1 cup warm water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sugar (or honey)
  1. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
  2. In a large bowl combine 2 cups flour, salt and remaining sugar. Add yeast mixture and olive oil.
  3. Stir until the dough just comes together, then knead for about 5 minutes. Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
  4. Shape dough into a ball, place in a lightly greased bowl and cover with a slightly damp warm towel to rise until doubled, about 45 minutes to 1 hour.
  5. Punch down risen dough (stress relief!), shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (while you add your toppings).
  6. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.


  • Couple large handfuls arugula
  • Couple handfuls mushrooms
  • 1/2 red onion, sliced in thin half-rings
  • 1 roma tomato very thinly sliced
  • 2 oz chèvre (soft goat cheese)
  • Sprinkling Romano

Balsamic Reduction:

  1. In a small saucepan, bring 1 cup balsamic vinegar to a boil over medium heat.
  2. Reduce heat to low and simmer, stirring occasionally until vinegar is reduced by at least half.
  3. Allow to cool. Drizzle. Eat. Store any remaining reduction in the fridge in an airtight container.

Impressively pretty. Undeniably healthy. Comforting. Hearty. And even better cold (but really what pizza isn’t?)


Weekly Round-Up

8 Mar

The week was jam-packed between work, school, and soccer. I planned and shopped accordingly.


Avocado and basil are my thing right now. Possibly because I am so ready for summer already.


Sandwich bread: Mack’s Flax. Wrap: Ezekiel. Sprouted life!


Since the husband and I have gotten back into lifting pretty seriously, via Staring Strength (my bible from way-back), a lot of our snacks were ON Gild Standard Whey and water in shaker bottles, green smoothies, the occasional latte, and quick veggie-chicken mini meals (Starbucks Chicken and Greens is amazing!)

I will get into this more later: the buddy-system, healthy competition, and fitting in workouts no matter the schedule or circumstance. We had a very successful first week and are looking forward to week 2. I am documenting it all and will post everything here soon 🙂


Not pictured: pepperoni pizza. For kids. And husband. I am not opposed to a whole pizza for myself. I could eat cold pizza everyday and never tire of it. Kind of sad it’s gone, actually. We ate on the pizzas for about 2-3 days. Had turkey burgers twice, once with salad, once with tomato-basil soup, and ended the week with Philly cheese steaks and fries.

Bonus: Girl Scout cookie season!

As the mother of a young girl – who hopes to join a troop this fall – I am so totally supportive. Also because Savannah Smiles make me smile. Little bites of southern sunshine.


Hope you are all having a wonderful weekend!

Coming Soon:

  • Whole Wheat Mushroom Arugula Pizza
  • Planning, Shopping, and Prepping 
  • Starting Strength

Healthy Thai Chicken Pizza

21 Jun

All that Thai stuff you ran out and bought to make those amazing tacos? I have more uses for it. No wasting money here.

Healthy Thai Chicken Pizza



  • 3 boneless skinless chicken breasts
  • 1 Tbs olive oil
  • Salt and pepper
  • 1/2c sweet chili sauce
  • 1/4c rice vinegar
  • 1/4c lite coconut milk
  • 3 Tbs brown sugar
  • 3 garlic cloves, minced
  • 1 Tbs peanut butter
  • 1 tsp ginger, grated
  • 1 lime, juiced
  • 1/2 Tbs soy sauce
  • 3 Tbs chopped cashews
  • Handful fresh cilantro
  • 4 green onions

Preheat oven to 375. Mix sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, lime, and soy sauce. Heat skillet and olive oil on med-high heat. Pat chicken breasts completely dry, season both sides with salt and pepper, and sear on each side for about 4 minutes. Set aside in a small oven safe dish.

Reduce heat to med-low and add mixture. Bring to a boil, reduce heat to low, and simmer 2-3 minutes. Pour mixture over chicken in baking dish, coating entirely. Cook for 30-35 minutes.

Garnish with fresh cilantro and cashews.

You will only use 1 breast for the pizza. The other 2 are a bonus. Use them however. I like them cold. It’s almost like bar food without all the guilt. Almost. (Side note: I was going to call these Sticky Thai Breasts, but realized . . . .well, I’m not going there.)




  • Trader Joe’s Whole Wheat Dough (or other whole wheat dough)
  • Sweet chili sauce
  • 4 oz fresh mozzarella
  • 1/2c part-skim mozzarella, shredded
  • 1 shredded chicken breast
  • 1 shallot
  • 1 large zucchini
  • Sprinkling of red pepper flakes

Layer like you would any pizza.

Bake according to dough or dough recipe directions.

Garnish with:

  • fresh cilantro
  • fresh basil
  • chopped cashew pieces




Whole wheat. Lean protein. Fresh herbs and vegetables. Good fat. It’s still a pizza, yes, but it’s a pizza you can feel pretty great about. Provided you stop yourself from eating the whole thing in one sitting, of course.