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!

RECIPE: CRISPY KALE SALAD WITH CRANBERRIES, SHALLOTS, AND AN EGG

kale is so effing good, you guys. it's one of the only foods i know that has the addiction capacity of a cheeto but the nutritional facts of the opposite of a cheeto. i feel like i keep talking about kale and how awesome it is and i swear i'm not being paid by, like, the kale association of brooklyn to preach this stuff, but as kale season comes to a close, i figure i'll show you all how i love to eat it so you can have a few last little hurrahs. and then i'll shut up and start planning ramp recipes. 

anywho, meg came over yesterday toting the biggest juiciest dried cranberries i ever did see, along with garlic and her first ever shallot (meg, meet mr. shallot, mr. shallot, meet your future home). over stemming kale and cracking eggs we talked future plans and past lives and pondered what a real academic university experience would have been like. and then despite nearly breaking all of our teeth on the oh-shit-that's-not-burnt-garlic-that's-a-piece-of-the-pepper-grinder, we had a delicious time!

kale salad with cranberries, garlic, shallots, and an egg
makes 2 servings.
this recipe is based off of the gouda life's sauteed purple kale with charred shallots & fried egg, which i am totally obsessed with and make multiple times a week. i started adding dried fruit because i loooove the textural fun and sweetness that it adds.

ingredients
2 tb + 2 tsp olive oil
2 large handfuls of kale, stemmed
1 large shallot, sliced
2 cloves of garlic, sliced
salt + pepper to taste
2 large eggs
2 small handfuls of dried cranberries (or any other dried fruit!)

clues
1. heat 2 tablespoons of olive oil in a large skillet over medium heat. add kale, shallots, garlic, salt, and pepper, and cook until crispy, stirring occasionally. timing will vary based on how crispy you like it.
2. scoot the kale to one side of the skillet (is "scoot" a technical term?) and drizzle in the remaining 2 teaspoons of olive oil on the empty side. let that heat up for a few moments and then crack in the eggs. cook the eggs how you like them (i like to let the bottom firm up and then add a few spoonfuls of water and cover the whole pan until the top of the eggs firm up).
3. divide the kale evenly between two plates and sprinkle on the cranberries. add the eggs on top, add more salt and pepper (and hot sauce) if desired, and enjoy!

-yeh!


ONCE UPON A BIG GREEN BREAKFAST

eggboy and i recently decided to stop distinguishing between breakfast vegetables {like hash browns and bagel accoutrements} and dinner vegetables {everything else, emphasis on the greens} and with the risk of sounding preachy, it is great and everyone should do it. i love starting my day off with a handful of greens topped with an egg. it makes me feel all energy-ish and it gives me healthy points in the bank so i don't feel as bad when i come home after a long day and only want cheese for dinner.

a few days ago we added turkey bacon as a side and then pan fried some shallots in the bacon fat {inspired by this recipe}. and then i somehow captured the steam off of it in a photo eggboy thinks is badass and makes him look like a rapper. 

happy morning to you!

-yeh!

recipe: semi-homemade gluten-free fennel flatbread


semi-homemade gluten-free fennel flatbread.

with the exception of "flatbread" those are all words i never ever thought i'd really say. but then i met a fennel at the grocery store and eggboy decided to really really be no-exceptions gluten-free. so here i am, coming down off of the vibe-off that mr. fennel and i had every time i opened the fridge since i took him home, freakishly googling what the f to do with the rest of him and covered in bob's red mill gluten-free pizza crust mix. it happens, apparently.

you could say i was inspired by the fennel-y finocchio flower power pizza from krescendo that changed my life in extraordinary ways. martha stewart also gets credit for having this snazzy list of shit to do with fennel, which includes the idea to caramelize it. which i love doing. caramelizing might be one of my favorite hobbies, it makes the house smell so pretty and you get a slap on the wrist if you try to rush through it. 
anywho. i really don't know why i titled this post "recipe" because this isn't a recipe. it's more of a list of things to top your pizza dough with. here it is:

olive oil
sea salt
tomatoes
one onion + one fennel bulb, caramelized in harmony
italian sausage
black pepper

for the record, i feel naughty about semi-homemaking something.

-yeh!