I’ve been soaking up all this sunshine the past few days and am high on vitamin D, folks! What an invigorating feeling. Living previously in southern California, and Phoenix before that, I’ve never been short on that naturally beaming source of D. However, this first winter here in Colorado has given me some blues that were shaken off this past week with a streak of 60s and 70s and SUNSHINE. I feel like I have beams of light shooting out of every orifice (TMI?). On top of that we’ve had some really good nights. It began the other night when Scott and I crawled our way into bed in the dark (don’t worry, it’s PG) and he rolled over holding up his phone with this image pulled up. We belly-laughed so hard, for what felt like forever, until it hurt. I slept so good that night. Belly laughs with my bud are the best. Then the next night we got really exciting and Google searched “weird food combinations” – you know, like how my bro and I use to put Cheetos on our pb&j sandwiches when we were kids and such. An hour later we had some gross new discoveries, some eerily delicious ideas to try, and more belly aches from all the laughing. Then the following two nights were taken up a notch (what’s better then spending the night on Google search you ask?). We hung out with new friends! That’s right, two nights with two sets of new friends. Scott and I think we set our all-time record for socializing in such a short period of time. We are so introverted and anti-social that it just never seems to happen. I have the desire to meet new people but it rarely manifests itself, and Scott is terrified of first time interactions, combined we are usually left to one another. Which isn’t bad (remember the belly laughs?!) – but man did we have SO MUCH FUN. You know how it feels like you struck gold when you find someone that you just “click” with, like its too easy and you almost think you’ve been friends for ages kind of comfortable awesomeness? Yeah. That happened TWO NIGHTS IN A ROW this week and I pretty much feel like the luckiest kid on the block at the moment. The fact that these rad folks even wanted to spend a night with us was just plain awesome. And now it’s Saturday and those gorgeous rays are flowing down, we get to play outside all day, and tonight is no-bake cookie + action movie night! LIVING LARGE. Life is too good to be grumpy, let’s be rays of sunshine today – okay? Okay.
IT KEEPS GETTING BETTER. Welcome to the pizza of my dreams. It is layered with so many incredible flavors that, together, create what I believe is the ultimate pizza. After making that huge jar of harissa the other week for my turmeric falafels and harissa tahini, I’ve been cooking up ways to use it creatively. This pizza sauce is by far my greatest creation as of yet. I may never be able to make pizza sauce without harissa from now on – oh my goodness folks, do it, DO IT. Then I was smacked in the face with a deliciousness unknown to me previously via pickled pearl onions. And artichoke hearts? Another first and new love! Next, the kale pesto – a known love in our home and perfect addition to this flavor bomb pizza. And ever since I saw Laura’s recipe for pine nut parmesan a few weeks back I have been dying to make it, and yep, it is downright magical. Throw some dried oregano in the sauce, fresh basil on top before baking, and fresh arugula after, and it’s not just flavorful and hearty – its fresh. There was no need to re-invent the wheel when it came to the crust, Green Kitchen Stories had already nailed it with their light spelt recipe and I link to it again below. Time to go read through my Saturday Links (beneath the recipe) for some laughs, good vibes + tunes, then make this pizza and share a slice with someone. Because we are rays of sunshine for people today (YEAH) go team go!
Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!
Tid-Bits: The pickled onions are out-of-this-world amazing, but if you can’t get ahold of them, raw pearl onions or another onion of your choice would work too. I used the harissa paste I had leftover from this post and highly recommend using my recipe if you can/wish to, otherwise you can use your favorite store-bought version instead. The layers of flavor on the pizza are what make it so phenomenal, I highly recommend (insist) you don’t skip out on even just one if you can help it!
1 batch light spelt pizza dough
1/2 bunch kale, stems removed
juice of 1 lemon
1/3 cup walnuts
2 garlic cloves
salt to taste I used scant 1/4 teaspoon
drizzle of olive oil I used about 1 tablespoon
Begin by prepping your pizza dough at least 2 hours before you wish to bake the pizza. When ready to bake, preheat the oven to 500F and place a cookie sheet (or pizza stone) in the oven. Roll the dough out on a lightly floured sheet of parchment (the dough was so easy to work with I just used my hands). Blend the pizza sauce ingredients together, and ladle your desired amount of sauce onto the pizza dough. Smooth it out with the back of your spoon on top of the dough, leaving a 2 to 3 inch border for the crust (I used a little over half a cup, there will be extra). Break up the artichoke hearts into pieces, slice the pickled onions, pick some fresh basil leaves, and evenly place them all on top of the sauce. Carefully remove your heated cookie sheet or stone, slide the parchment holding the pizza onto it, and place it back in the oven. Bake for 15 minutes (or until crust edges are a nice brown).
While the pizza is baking, blend the ingredients listed for the kale pesto together in your food processor or a small bowl using an immersion blender. Also, pulse in your food processor the ingredients for the pine nut parmesan. Set these both aside with the fresh arugula until the pizza is done.
Once the pizza has finished baking, remove it from the oven and off the cookie sheet/stone to cool. Drizzle the top with the kale pesto, cover with a few handfuls of fresh arugula, some more pesto (if you roll like us) and then a few good handfuls of the pine nut parmesan. Slice and serve and get ready for some serious flavor lovin’!
This photo for some belly laughs.
Love this Sunday in bed breakfast menu, I want to make almond yogurt!!
I’m ready for Spring and these jumpers are calling my name.
YES – they’re back! Need to snag me a pair of these bell bottoms.
Love this diagram on “companion planting” in your garden – stashing away for the next time we get ahold of a garden bed!
Listen to “Act Your Age” by Mimicking Birds, repeat.
– Happy weekend!