Sardine Pizza (aka the best pizza ever)

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Ok maybe not the best pizza ever if you hate sardines, but I love those little babies. I have been trying to find natural sources of B vitamins in food and sardines are tiny nutritional powerhouses. In addition to B vitamins, sardines are loaded with protein, calcium, iron, magnesium, potassium, zinc, vitamin A, D, E, K…and that is the short list. Sardines are badass.

I remember picnics with my dad as a child, he would have tins of sardines packed in marinara sauce and a loaf of freshly baked French baguette. The most simple meal that ignites happy and comforting feelings in my brain. I will always connect sardines with youth and simplicity in my mind. I’m weird.

Annnnnnd of course…I love pizza. Though I did notice that as I changed my diet and begun to eat healthier, my body could no longer tolerate the sodium explosion that was Domino’s or Pizza Hut. Which is weird because I use to LIVE off fast-food and delivery pizza. Now when I eat chain store pizza I always feel gross and bloated afterwards. So I wanted to try to make my own.

This was my first time making a pizza and I swear it was so good I can’t imagine eating crappy chain pizza ever again (excluding real New York pizza…mmmm)…I can’t wait to experiment more in the pizza arts.

The dough is actually really simple to make. Here is a great, easy to understand one from Food.com http://www.food.com/recipe/quick-and-easy-pizza-dough-117532

You can also buy pre-made pizza dough. I’ve seen it at both Whole Foods Market and Trader Joes. Here is my fav:

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I didn’t have a rolling pin handy (just ordered a fancy stainless steel one on Amazon.com but it has yet to arrive) so I pulled and stretched the dough by hand, which is a little more tricky. Either way works. Then I sprayed the stretched dough with some coconut oil spray and set aside on an aluminum foil lined baking sheet (which I also sprayed with a little coconut oil).

Pre-heat the oven to 400.

Grab your favorite sauce or make a super quick and easy one with some tomato paste, garlic, oregano and olive oil sautéed slowly in the skillet.

The fun part. Toppings! Here’s what I used:

1 cup sauce

1 medium tomato, chopped and diced

3 medium balls fresh water mozzarella

1/2 cup feta cheese

2 cloves chopped garlic

2 cans of sardines packed in olive oil

Fresh basil leaves

Pepper

The photo at the top of this post shows how it looks right before I stuck in the oven.

I baked for 15 minutes, then rotated the pizza pan and baked for another 10. That seemed to be perfect. Crisp but tender crust.

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I made this for two people and there was not a leftover in sight. I must say, I was pretty proud of how this turned out. Will definitely be posting more pizza recipes in the future! Maybe every Monday I will make a new, exciting experimental pizza, hmmmmmm…

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xoxoxo

D

Easy Summer Lunch Idea 1

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I don’t know where y’all live but I am currently in the middle of the San Fernando Valley, a suburb of Los Angeles known for strip malls and being disgustingly hot. And it’s the middle of summer, meaning temperatures in the high 90’s, early 100’s. Gross! Can’t wait to move in 6 months. But until them I am stuck here. The last thing I want to do when it’s this hot is use the oven, stove, or eat super heavy. So I threw together a fabulous light and easy lunch that was so satisfying to all my senses, I had to post pics here. It barely even needs a recipe but i’ll share what I used.

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First I made a Caprese inspired salad. Meaning it was almost exactly like a Caprese salad except I put it on baby greens which is not exactly how it’s done. But it was close enough! I used:

  • Two Roma tomatoes
  • Fresh water mozzarella (three medium balls)
  • Fresh basil leaves
  • Pepper
  • Spring baby greens
  • This BOMB fig balsamic I found on ThriveMarket.com

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I adore this fig balsamic and it’s pretty much the only dressing I ever use these days.

All I did was slice the tomatoes and mozzarella, assemble in a pretty/fancy way over the lettuce, topped with black pepper, fresh basil leaves and a drizzle of the fig balsamic. Option to add a little olive oil. I didn’t. Honestly I forgot but I didn’t miss it.

To make a little bit more substantial of a feast I also cut up a cantaloupe and picked up some prosciutto at my beloved Whole Foods to wrap the melon in Italian style. It was heaven I tell you.

I fed a man with this and he approved. No drive-thru needed! Ciao!

xoxoxo

D