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Looking for an easy, delicious & unique pizza recipe? Well, I got yo’ back. Introducing…

Roasted Vegetable & Pesto Pizza

Yields 1 pizza (approx. 8 slices)

What You’ll Need:

– 1 pre-made whole wheat pizza crust (or homemade if you prefer)

– Pesto

– Mozzarella cheese

– Veggies of our choice (I used green bell pepper, red bell pepper, yellow onion, mushrooms & broccoli)

What You’ll Do:

1. Chop your veggies, lay them on a baking sheet and drizzle with olive oil. Roast at 350 degrees for approximately 20 minutes or until edges start to brown.

2. In the meantime, spread a generous amount of pesto on your pizza crust. Truth be told, I have an unnatural love for pesto. I really need to learn how to make it. Have a recipe or tutorial? Shoot it my way, please!

3. Sprinkle mozzarella cheese over pesto.

4. Pop the crust into the oven for 5-10 minutes or until cheese is melted.

5. Remove both the crust and the veggies from the oven and top crust with roasted veggies.

6. Top the whole pizza with a sprinkle of feta cheese (I was out last night).

Enjoy!

Remember, there’s a surprise coming tomorrow!

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What a fabulous weekend! I’m finally feeling like a true South Dakota-ian. We have our drivers licenses in hand and our license plates in tow. There’s no going back now!

Friday I was introduced to the fabulous (apparently that’s my word today) Brandi Carlile when a friend from Des Moines came up for a visit. Seriously, how did I not know of this talent before? I’m in love. Here’s (one of) my favorite song from Friday’s concert:

We laid around all day Saturday listening to Brandi Carlile on repeat before we were out the door for a friend’s birthday party. We met more new friends and acted like we were in college again, playing some vicious games of flip cup.

Sunday was more of the same until Dillon took me out to see Eat, Pray, Love. I just finished reading the book a couple weeks ago and was looking forward to seeing the movie despite all of the bad reviews. I loved it. And, it sparked some pretty intense conversation between Dillon and myself afterward. I love a man that can hold riveting & intelligent dialogue. 🙂

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Now, for some lessons in the kitchen.

The other night I thought I could do it all. I planned to make a new recipe and bake cookies (another new recipe) for Dillon to take to work. Bad idea.

After a rousing sand volleyball match with friends, we came home to prepare dinner. It was close to 8 o’clock, mind you, which is much later than us 80 year-olds usually eat. But, using an enormous $1 zucchini I scored at the farmer’s market, I was determined to make this pizza.

Lesson #1: Prepare.

Knowing that I would be getting home later, I should have prepared the pizza beforehand to have it ready to slide into the oven. Or, at the very least, glanced at the recipe before 8 o’clock.

The recipe ended up being simple, but I was rushed (read: hungry!) and sped up a few steps. If you plan to make this pizza, let me let you in on a few little tips:

1) When she says to get as much of the “zucchini water” (who knew?!) out as possible, get as much out as possible. In the end, this made a difference, as my pizza toppings were a bit soggy.

2) and…Lesson #2: Adjust. Being in a hurry, I also decided that it would be best to follow her recipe verbatim. What I didn’t realize was that she was using a much larger crust than I, so the amount of ricotta cheese vs. crust was a bit off. Let’s just say ricotta was eating the crust.

But, it was still good.

Lesson #3: Be patient. I get so giddy when I’m in the kitchen making new things that I wish they could just magically appear. Next, I attempted to make these cookies despite the fact I’ve never been keen to baking (I once made brownies on a cookie sheet. Umm. Yeah.).

The first (of many) attempts left me with a pile of mush. Tasty mush, to be exact. I got impatient and didn’t let the mounds of butter caramelize. When I opened the oven to check on them, I had a buttery mess on my hands (err, oven).

So, after sending Dillon out for more flour and butter around 10 p.m. and multiple attempts later, I finally had some edible cookies! They weren’t the prettiest things you’ve ever seen (darn you, Jenna, for having such delicious photos!), but Dillon brought home an empty plate and assured me no one was poisoned the next day, which put me at ease.

I’m off to yoga class! What’s for dinner tonight?


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