HOW could I forget that it’s Chocolate Friday??!! There’s only been one full day of summer and I’ve already lost track of what day it is. As soon as I snapped into it and I realized it’s FRIDAY, I immediately dug into a salted dark chocolate chip cookie from last week. YUM. Still tasted just as fresh as last week. Thankfully my family has been depleting that pile of goodness so I can make something else later on 🙂
I spent the morning whipping up my very first homemade pizza. I’m working again tonight and normally I just bring a pb sandwich and a side salad or we order out, but I’d like to bring a nutritious dinner and put as much effort into that as I would if I were eating at home.
I found this completely awesome recipe that incorporates eggplant into a pizza from Girl Meets Life. It’s a whole wheat crust, a pesto & ricotta sauce, topped with roasted eggplant, asparagus, onions, garlic and chicken. Win.
Chicken Eggplant Pizza
1.5 cups whole-wheat flour
1/2 Tbsp sugar
1/2 Tbsp yeast
1/4 tsp salt
1/2 cup water
Preheat the oven to 400 degrees. Mix the dry ingredients in a small bowl. Slowly, add the 1/2 cup water while stirring. As the dough gets thicker, mix with your (clean) hands and form a ball. You might need a tad bit extra water to hold it all together, but make sure you don’t add too much water or it will be too liquidy. Shape the dough into a ball and let it sit for about 15 minutes.
Chop about 1/2 cup eggplant, 1/2 cup asparagus, sprinkle with salt and pepper. Pop in the oven for 15 minutes.
I used one small chicken breast for this recipe and that was even too much. I pan-seared it for the fastest cooking (in a little bit of EVOO) and left it on 6 minutes each side to ensure it was cooked all the way through.
Chop 1/4 onion and mince one clove of garlic, saute over the stove in a little EVOO but don’t let the onions caramelize all the way-this is all going in the oven so you don’t want it to be cooked thoroughly.
Roll out the dough ball into a circle, star, rectangle, hexagon-whatever shape you enjoy your pizza in. Mix 1/2 cup ricotta (I used fat-free) and 2 Tbsp basil pesto sauce, and spread this over the crust. Top with the roasted vegetables, shredded chicken, and the onion/garlic mix. Sprinkle a little shredded mozzarella over the top to hold everything together and I stuck this in the oven (still at 400) for 17 minutes.
PS – Sorry for all the tin foil in the pictures. It’s somewhat blinding, but I’ll do anything to lighten the load of dishes!
Resisting the temptation to eat all of the pizza right away, I quickly threw together a sandwich with turkey, havarti cheese and thin slices of fresh zucchini. I grilled it on my George Foreman grill to melt the cheese and loaded my plate with some fresh fruit. Summer really makes me crave grapes and berries-thankfully our fridge is stocked with both.
Why yes, that is a piece of dark chocolate. I only ate half the sandwich so I’d have enough room to eat the chocolate and enjoy it. And enjoy it I did.