Thursday, September 12, 2013

White Pizza

Miles today: 4.2 miles AM, 5.17 miles PM
Miles in 2013: 853.25 miles 

Today's tempo runs did not go as planned. I knew would have to split them up but had hope they would be a little faster. The morning run ended up being a few seconds per mile slow and Larry offered to run with me in the afternoon, so we just enjoyed a relaxing sunset. We never paid a ton of attention to pace. It was totally worth it though.

(No, this is not tonight's sunset, but I forgot my phone so it works. Tonight was equally as pretty)

Anyway, it has been a hot minute since I posted a recipe, so I figured was about time and it better be a good one. Mission accomplished. Like I said yesterday, I planned ahead so dinner could be ready in about 10 minutes of me walking in the door. I had the idea for this pizza last week when we had a bunch of leftover ricotta cheese and a pizza dough. Before yesterday I had never made a white pizza. How hard could it be to make a bunch of cheese taste good, right?


Well I am in love. I want to take this sauce and put it on everything, all the time. The pizza came out great and then I used the leftovers for the best open face sandwich of all time today for lunch. Also, we are out of ricotta and I am sad. Mostly because I am too lazy to go to the store and get more which means it could be weeks before I can make more. Champagne problems.



Anyway, back to the pizza at hand. This isn't the healthiest or prettiest recipe ever, but it is filling and delicious and rich and goes wonderfully with a big ole glass of wine.



White Pizza

Pre-made whole wheat pizza dough
1 c part skim ricotta chesse
1/4 c reduced fat cream cheese
1/4 c olive oil mayo
1/4 c pecorino romano cheese
1/4 c parmesan cheese
1/2 tsp dried thyme
1 tsp oregano
1/2 c fresh basil
2 tbs lemon juice
1/2 tsp salt
1/2 tsp pepper
red pepper flakes (optional)
1/4 red pepper, sliced
Fresh arugula

  • Preheat the oven to 400 degrees. 
  • In a bowl mix all ingredients from ricotta cheese to red pepper flakes. Combine well. Taste and season if necessary. 
  • On a cookie sheet or pizza stone spread a little cornmeal out and stretch out pizza dough. 
  • Top with a thin layer of the cheese mixture, followed by the slices of red peppers and arugula.
  • Cook for 10-14 minutes.
  • Remove and top with as much fresh arugula as you like. 
  • Slice and serve.

Not even room for dessert. That never happens.