I could have sworn that I didn’t have anything to do today. That I would just be able to relax and wait for Dave to get back from his 12-day on-site training…
Or at least that is what I thought yesterday.
I don’t know what kind of crazy mind warp I was in, but I ended up having an ENDLESS amount of things to do today. What was I thinking?
Anyways, I’ve finally got half a moment to sit down and talk to you guys. I’m pretty sure that after this I will probably park my butt on the couch and take the rest of the day off, even though my ‘to-do‘ list is only 1/3 of the way crossed off…
I guess that’s not really true. I can’t take the rest of the day off because of the same reason that plagues most everybody out there- somebody’s got to make dinner. And that somebody is me.
At the moment I could really go for some of this Bruschetta Pizza too! I wish that was on the menu for dinner tonight…
We’re looking at a night of leftover pasta sauce that I defrosted from the freezer, served with some basic steamed broccoli. Our fridge is pretty barren right now. Tomorrow is grocery day so tonight we will just have to settle. But pasta and broccoli isn’t too bad for scrounging, right? I could do what my parents did for my family when I was a kid and they didn’t know what to feed us last minute- hit one of the many drive-thru’s. I’m gonna say leftover pasta sauce is a better alternative.
This bruschetta pizza beats leftover pasta any day though. Like most people, we LOVE pizza. In all it’s glorious forms.
I threw this one together when we first started the diet because I wanted to see how Dave would do eating a pizza without cheese. While he of course missed the cheese (for which let’s be honest- there is no real substitute), he still enjoyed this and gobbled the whole thing up, wishing I had made more.
And me? I had to give all the crust off my slices to Scarlett because she wouldn’t eat any actual slices. But boy, does she love her whole-wheat pizza crust! The problem is- so do I : (
- 2 batches pizza dough, preferably whole-wheat
- 6 roma (plum) tomatoes, chopped
- ½ cup sun-dried tomatoes, packed in oil
- ½ cup red onion, finely chopped (optional)
- 3 garlic cloves, minced
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup fresh basil, chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- arugula (optional)
- Preheat oven and baking stone to 450°F.
- PREPARE BRUSCHETTA: In a small bowl, combine, roma tomatoes, sun-dried tomatoes, red onion, garlic, oil, vinegar, basil, salt, and pepper. Set aside.
- MAKE PIZZA: Shape the first batch of pizza dough into a 13-inch circle and place on cornmeal dusted pizza peel. Cook plain (and serve raw bruschetta on top afterwards) OR top with half the bruschetta and bake in the oven 12-15 minutes or until bottom of crust is golden brown.
- Repeat with remaining batch of pizza dough.
- Serve topped with fresh arugula.