mini <3 whole wheat veggie pizzas (freezer friendly!)

I have truly lived out my wildest fantasies this week by baking Valentine’s cookies all day, watching ice skating on the tv, and not even being allowed outside. Windchills in the negative 60s meant that going outside was dangerous (!!!), and so like it’s one thing to have a random free weekend to stay inside and bake all day, but literally having no choice but to stay inside was the cherry on top of these past few days. I haven’t left the house since Saturday. I’m so cozy. My best friend is my microwaveable heating pad and our kitchen table is covered in five types of cookies. I’ve slept better than my whole entire pregnancy combined*. I mean, Hawaii was awesome and all but a snowy week with highs in the -20s?? An extremely close second.

*I definitely just jinxed this by typing it out, right?

So a great week needs to end with a great pizza night, right? This here is a veggie pizza that’s become our go-to, our ~house veggie pizza~ on the family pizza menu. It’s whole wheat, loaded with greenery, and not too heavy, dare I say it’s almost healthy?! We started making it during weeks when we had one too many heavy dinners and then got to Friday and didn’t feel like having pizza that was going to make us feel like poo. So we got in the habit of emptying out our fridge of all of the vegetables and piling them on a whole wheat version of our favorite thin pizza crust (based on Amy Thielen’s cracker crust pizza from New Midwestern Table), which is super easy to make and delightfully chewy. The things that make this pizza great are the nice big pinches of salt that go all over the veggies and the crust (you’re going for visible salt crystals on the crust, ok?), and the order that everything goes on. I like some mozzarella on the base to hold together all of the smaller chopped veggies, like the peppers and tomatoes, and then a little more on top of the kale, to hold it on and to help it get crispy. The kale on top bakes up crunchy and salty like kale chips, it’s excellent. Bonus points if you sprinkle this pizza with ranch seasoning or dip it in ranch dressing.

Obviously, since it’s the season, these lil pizzas are heart shaped. But of course you could make circles, or one big circle, or one big rectangle, or a trapezoid, etc. And they are freezer friendly!! From here on out, many of the recipes I’ll be posting will be freezer friendly since i’m preparing for you-know-who and filling our freezer with easily reheat-able, ideally one-handed meals.

Ok that’s all for now! Happy almost pizza night, fronds!


mini heart whole wheat veggie pizzas

makes 6

Ingredients

Dough:

1 c (130g) all-purpose flour, plus more for dusting

1 c (130g) whole wheat flour

1 tsp kosher salt

1 tsp sugar

3/4 c (178ml) water

1/4 c (50g) olive oil


Toppings:

Olive oil

1/2 c (120g) red sauce

8 oz shredded mozzarella 

2 big cloves garlic, minced

1/2 medium onion, finely chopped

1 green bell pepper, finely chopped

2 roma tomatoes, seeded and chopped

2 oz (about 1 c) chopped kale

2 oz (about 1 c) spinach

Optional salty meat: prosciutto, pepperoni, cooked sausage, etc.

Kosher salt and black pepper

Parmesan, for topping

Crushed red pepper, for topping

Clues

To make the dough, whisk together the flours, salt, and sugar in a large bowl. With a wooden spoon or rubber spatula, stir in the water and olive oil. Once combined, turn out onto a lightly floured surface and knead for 5 minutes, adding additional flour if it gets too sticky. Form into a ball, cover with plastic wrap or a dish towel, and let sit for 30 minutes (this is when I chop up all of my toppings). 

If baking immediately, preheat the oven to 475ºf.

Line two baking sheets with parchment paper. Divide the dough into 6 pieces and roll them out into thin 1/8” rounds or heart shapes (SEE GIF) and then crimp the edges to make a crust. Place them on the baking sheets and brush with a thin layer of olive oil. Top with sauce (a heaping tablespoon per pizza), most of the mozzarella (leave about 1/2 c for the top), the garlic, onion, bell pepper, tomatoes, meat (if using), spinach, kale, another little drizzle of olive oil, remaining mozzarella, a few good pinches of salt (don’t forget to salt the edges!), and a few turns of black pepper. Bake until the cheese is splotchy with brown marks, begin checking for doneness at 10 minutes. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!

To freeze these, do everything up until the baking step. Instead of putting them in the oven, freeze on a sheet tray for a few hours until the crust is firm, then wrap tightly individually in plastic wrap and place back in the freezer for up to 3 months. Bake on parchment lined baking sheets (straight from the freezer) at 450ºf for 12-15 minutes, until the cheese is splotchy with brown marks. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!


-yeh!

photos by chantell and brett!

This recipe was created in partnership with Our Family!

the shameless life


do you guys remember in high school when it was semi-normal to kick off the weekend with a domino's pizza and breadsticks, and then not shower for three days and spend like 12 entire hours in front of your computer doing homework and talking about clothes on the a.i.m. while you drink out of the orange juice carton and listen to ben folds five? 

and then on sunday night you do everything in your power to hold on to every last single solitary second of the weekend?

yes, yes. that was this weekend. just about. substitute the a.i.m. for the twitter, the ben folds for the gabriel, the homework for the article on how to make jewy thanksgiving stuffing. 

add one night of successfully purchasing boardwalk and park place without going bankrupt, sipping marzipan hot cocoa that has been invaded by nougat, and listening to edith piaf on the radio, in front of the fake fireplace that used to belong to joe

top it off with 1 1/2 bratwursts and an assignment to watch all of the star wars movies. {i haven't even seen one full star wars movie. am i still your friend?}

happy monday, everyone!

-yeh!!




recipe: the perfect pizza night



ingredients:

one fresh ricotta + caramelized onion + squash pizza {recipe below, kind of}
unlimited amounts of this: one part elderflower syrup + two parts roommate patrick's gin {sorry patrick, i owe you} + one green straw
the new stars album
late night giggles/everlasting secrets

directions:

1. bike over the brooklyn bridge, ad lib emergency peanut butter m & m breaks. 
2. dice up more squash than you think you need, toss it in olive oil + salt + sage, stick it in an oven set to a million degrees and forget about it until further notice.
3. chop up two onions from roommate megan's brother's farm, stick em on the stove to caramelize. pour an elderflower cocktail.
4. make the ricotta: heat a gallon of whole milk {plus heavy cream for bonus points} to 180 degrees, add the juice of two lemons. strain in a cheese cloth. add salt/pepper/herbs/olive oil to taste.
5. discuss something ironic or obscure, try not to wake roommate megan.
6. perhaps by now the squash is done roasting. if yes, skip to step #8; if no, go on to #7.
7. pour another drink, discuss what you would do if you won the lottery, leave the room for 60 seconds and then return so that you can fully enjoy the smells coming out of the kitchen.
8. assemble pizza in this order, from bottom to top: dough -> olive oil -> salt & pepper -> lots of garlic -> onions -> ricotta -> parmesan -> squash
9. bake at 450 degrees for the amount of time that it takes to plan the ultimate theoretical birthday dinner party {approximately 14 minutes}.
10. demolish.

-yeh!




pizza night in kreuzberg


over a doughy-but-not-too-chewy and cheesy-but-not-too-greasy
well-deserved-from-biking-gillions-of-kilometers fantastic margherita pizza from 
il casolare
i somehow survive a charming conversation in broken italian, german, and english
with a new friend, the stranger milania from sicily. 
we sit crowded at a long table, observing what appear to be berlin's most stylish walking on by with open containers.
m and i gesture camera lenses and fresh fish, brooklyn and atlanta.
this, this whole awesome-stranger-meeting, language-struggling thing, self says to self, is why you're on this adventure and what you'll remember when you're old and crusty and settled down. as i wonder why i couldn't exempt myself from pizza night on account of i'm in berlin and should be eating a bratwurst?
-yeh!