Pizza, pizza!

Yet another thing I miss and I have been trying to replace: pizza. Nothing compares to the fantastic Dominos pizza topped with pineapple my roommate and I used to get around once a week. I have gone without for way to long, and I didn't know how much longer I could make it. I was about to break.

So tonight, I made pizza. Healthier pizza, yes, but pizza all the same.

I found Martha's Pita Pizza recipe and was immediately hungry. And it was all homemade, which means I could successfully make that very thing I had been craving in a matter of minutes... in my own kitchen.

For the sauce, I started by sauteing yellow onion and garlic for a few minutes in olive oil. I then added roughly chopped whole canned tomatoes, tomato paste and oregano (I skipped the bay leaf and basil because I forgot to get them... oops!). I let this simmer for around 30 minutes until the sauce was nice and thick.

I spread the sauce over two whole wheat pitas, right out of the freezer. I sprinkled plenty of mozzarella and red bell pepper on top and popped it in the oven at 350 degrees.

After 20 minutes, I had delicious, healthy pizza that I could eat right here in my bed. And that I did... totally worth the tomato stains that are now all over my comforter.

Recipe

Ingredients

 Makes 48 wedges

• FOR THE TOMATO SAUCE
• 1/4 teaspoon olive oil
• 1 small yellow onion, peeled and chopped into 1/4-inch dice
• 2 cloves garlic, peeled and minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red-pepper flakes
• 1 bay leaf
• One half 28-ounce can whole peeled tomatoes, roughly chopped
• 1/4 cup tomato paste
• FOR THE PIZZA
• 4 whole-wheat pita breads (each 7 1/2 inches)
• 1 yelllow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
• 3 ounces mozzarella cheese, grated
• FOR THE GARNISH
• Fresh basil, thinly sliced

Directions

1. Preheat oven to 350 degrees. Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.
2. Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, and cut each pita pizza into 12 wedges. Serve warm or at room temperature.

Read more at Wholeliving.com: Pita Pizza

Homemade hummus

On my endless quest to find healthy snacks, I knew it would soon be time to learn to make my own hummus. While it is relatively simple to find hummus in the local grocery store, I am never completely satisfied with the taste. That, the the mounting cost of buying premade items inspired my desire to embrace a DYI attitude when it comes to hummus.

As it turns out, making hummus is actually a no-brainer. I chose one of the many recipes for hummus on Martha's website, deciding to start with the basics: plain old Hummus Dip. In my brand new food processor, which has become a daily lifesaver, I combined a can of chickpeas, tahini, a clove of garlic, cumin, nutmeg and some water. For some extra flavor, I decided to add in some chives. This was particularly convenient because I have been looking for something to use them in.

After blending, I seasoned with a dash of salt. I served with whole wheat pita and baby carrots, a huge hit with the roommates and some friends that happened to be over.

The fact that I woke up this morning and all the hummus was gone speaks for its deliciousness. Someone in my apartment was late night eating last night....


Recipe (from Martha Stewart, http://www.marthastewart.com/recipe/hummus-dip):

Ingredients

 Makes 1 3/4 cups

• 1 can (15 1/2 ounces) chickpeas, drained and rinsed
• 1 small garlic clove, roughly chopped
• Pinch of ground cumin
• Pinch of ground nutmeg
• 1/4 cup tahini (sesame-seed paste)
• 1 tablespoon water, plus more as needed
• 1/2 teaspoon coarse salt

Directions

1. Puree all ingredients in a food processor until smooth and creamy, adding more water as needed to reach the desired consistency. Store in an airtight container in the refrigerator until ready to serve.

Read more at Marthastewart.com: Hummus Dip - Martha Stewart Recipes