Guess where I am going this week?
Any of you foodies from Chicago and know good places to eat? 😉
Patrick’s sister, Kari, is graduating from Northwestern (yea Big Ten!). Their whole family is bunch of smartiepants’. <–totally not a word
She is graduating as an electrical engineer, smart girlie! Congrats to you Kari, we are all so proud of you 🙂
From what Patrick has said, she has all sorts of things planned for us so that will be good. I always love checking out cities I am not familiar with. Learning new things, eating lots of delicious food.
Another thing we are celebrating this weekend is Patrick and my 1 year on June 16th. Can you believe it?!
I can’t! It seems like just yesterday he and I just started dating and now we have a house of our own. Crazy how fast things go isn’t it?
Happy early anniversary Patrick! I love you more and more every single day ♥, and I cannot wait to see what the next year will bring us. XOXO
Since, I will be in Chicago while Patrick and I are celebrating our one year I thought sharing one of his favorites would be good. I am guessing since you came here and read the title to the post you know this one of his favorites…is pizza.
He could literally eat it every single day and be completely happy. Actually, I think before we moved in together, he had pizza almost every day. No joke.
Anyways, most of you know that pizza isn’t exactly the best thing for you right? I mean I feel like I end up feeling guilty after the
third, I mean first piece 😉
So why not make pizza a little better for you and get to enjoy more of it huh? I always try to do this because then I can enjoy it and Patrick can eat more and make me feel good for knowing that I am helping him get some good things in him too.
Because let’s face it Patrick, you are a bit of a cookie monster. NOMNOM ♥
I went to my handy dandy Cooking Light magazine and found the following recipes that I adapted for our pizza night.
(adapted from recipe)
- 1 pound refrigerated fresh whole wheat pizza dough
- 1 tablespoon cornmeal
- 2 fresh Roma tomatoes, sliced
- 1 garlic clove
- 2/3 cup lower-sodium marinara sauce, I used Nature’s Promise Organic
- 6 ounces fresh mozzarella cheese, thinly sliced
- 2 teaspoons olive oil
- 2 ounces thinly sliced prosciutto, torn into 1/2-inch-wide strips
- 1/4 cup small fresh oregano leaves
- 1 cup fresh baby arugula
Let the dough sit out for about 30 minutes at room temperature so that it loosens up.
When it is soft, sprinkle just a tiny bit of whole wheat flour onto the surface you plan on using. Roll the dough out to about a 16-18″ diameter. I like my pizza on the thinner side (plus it is less calories). If you like your dough thicker just roll it out to a smaller round.
Once the oven is heated carefully remove the stone and sprinkle the cornmeal onto the surface. Place your dough on top and liberally pierce the entire surface with a fork.
Put the dough into the oven for about 3-4 minutes just to start to crisp up the dough. Remove.
Spread the sauce over the dough leaving about 1/2″ border around the crust. Top with the mozzarella, garlic, prosciutto, and 1/4 cup of the arugula.
Cook for about 10-12 minutes, or until bubbly and brown. (keep in mind that the feta pizza recipe you see at the bottom, the cheese won’t become bubbly. It will just change in color ever so slightly. Turns into kind of a yellow with brown bits)
Place the remaining arugula on top with the oregano. Slice and serve!
I actually split this pizza half and half with the recipe below.
(additional adapted recipe)
So we had half feta and basil and half prosciutto and arugula. They were a nice combination. Either recipe will make one whole pizza by itself, I just cut the ingredients down a bit to create the half and half.
Personally I think arugula is a great addition to pizza. The nutty flavor it has stands up to the cheese on almost any pizza. If you have never tried it before, go ahead. Be daring 😉
That’s all she wrote today folks.
I hope you all have a lovely weekend. I will be back next week to show you all the pictures I have from the food in Chicago 🙂
Also, little side note. I have a specific email for the blog now just in case any of you have questions, comments, or just want to say what’s up. I would love to hear from you. Check it out on my contact page.