Summer Infused Pizza

Frequent visitors to this site may notice a few changes. The “Happy Health” diet and exercise has become a part of the larger “Balanced Living” that I feel better describes my journey.

I realized that an important part of me had been missing: – the gourmet chef, my old recipes, my old signature dishes. The scrumptious food that is still part of what I eat.

Before getting into Happy Health diet & exercise – my life-balance was out of whack. I was eating rich food all the time and my body was suffering because of it. But with the new diet& exercise, my life-balance changed and it made a world of difference! I lost weight and gained energy. I now feel vibrant and full of life, my hereditary (bad) cholesterol is now normal and I’m off medication! I started to exercise more and I enjoyed it! My satisfaction with life grew as I could feel that things were “in-balance” again. These were just some of the amazing changes I have experienced, re-charging and re-balancing my life.  (See my updated “About” and the new “Balanced Living” page here).

Before Happy Health I had a 80/20 “balanced” diet – 80% rich gourmet food, meat, cheese, butter, cream etc and 20% vegetable, fruit, grains and nuts – Today I’m 20/80 – I eat 80% plant food and 20% of “anything”.  But, I still assure that the “anything” comes from the best sources – organic & honest!

I have been wonderfully inspired by New York Times food-writer Mark Bittman who created VB6 – Vegan before 6. Eating only plant- based foods until dinner, he then goes to work – and eats at great restaurants serving the wonderful food he writes about. And now, no longer does this rich food make him ill – because he is not eating it all the time! His balance was wrong. But VB6, vegan before 6, changed his balance and he is fit as a fiddle today. You can read more about Bittman  here

In our family, we have been inspired by VB6 and have even made our own version - VUF – Vegan until Friday.

Summer Infused Pizza

We love pizza – Pizza can be divine if it is made with real ingredients and kept simple.

This recipe is made from scratch with love and sunshine. Made with sunriped tomatoes, garlic and lots of fresh basil and oregano.

The pizza dough:

1 teaspoon of dry yeast – if you have fresh 25 g

2 1/2 cups of water

1 1/2 teaspoons of salt

1 tablespoon of olive oil

5 cups of organic unbleached flour

You will need approx. 2/3 extra flour when you work with it later.

Dissolve the yeast in the water, add the olive oil and the salt. Add flour a little at the time while you stir. Add all the flower while you keep mixing til you have a dough that has “accepted” all the flour, meaning no flour on the side in the bowl. Leave the dough out on the counter to rest, with a clean wet cloth. The longer the better – you can mix this in the morning or the night before and put it in the fridge.

Freshly made tomato sauce on pizza is the best – it is such a treat and you will never want to eat store-bought pizza sauce again, if you can help it.  Another important thing is – the nutritional value in freshly made sauce is priceless. Click to see, tomatoes are a true SUPER POWER FOOD – packed full of goodness and taste!

Tomato Sauce:

1200 g fresh ripe tomatoes (the more reder the better)

2 shalot onions

2 cloves of garlic

one big bunch of fresh basil

sea salt and freshly ground pepper

2 spoons of olive oil

dash of white wine

2 bay leaves

Wash and chop the tomatoes, chop the shalots and the garlic. In a frying pan add the olive oil, saute the shalots, bay leaves and the garlic, add the white wine let it reduce a little, add the chopped tomatoes – let it cook over slow heat till the tomatoes are cooked through. Add the chopped fresh basil and let it cook for another couple of min.

Add the mixture into the blender and blend it into a smooth sauce. Taste with sea salt and freshly ground pepper – the sauce is ready to go on the pizza.

I make a garlic/herb/chili olive oil marinade to drizzle on the pizza – and by adding some fresh arugula or any other lettuce on top of the pizza, you will get a divine mouthful!

The garlic/ herb/chili marinade is made from – olive oil, finely chopped fresh oregano, slices of red chili,fresh garlic some sea salt – I make a good portion, often I make it ahead to allow it to infuse the oil, to make it more intense. You only drizzle a little on top – so any leftovers are perfect for preparing vegetables, frying fish or chicken – or as a drizzle on your favorite anything.

Fresh herbs are so full of goodness!

Now to the actual pizza making.

Add some flour onto the counter and pour out the dough – add some more flour on top of the dough and start to work with the dough, needing it and stretching it. It will be ready when it stops being sticky, add flour until it feels elastic and is easy to work with. I use a rolling-pin to roll it real thin – add it to a hot baking stone or to a baking tray with baking paper.

Now add the homemade tomato sauce and sprinkle with grated Grana Padano, fresh mozzarella cheese and some good olives. Bake in a hot 420 F oven until baked and the crust is right. Keep an eye on it!

You can prepare smaller pizzas directly on the barbecue – with or without cheese – this is really an amazing way to make pizza too!

Once the pizza is ready – cut them, drizzle a little marinade on top, add the arugula and serve with a great bowl of salad.

Enjoy!

p.S. I just found Pinterest, I know I have been living under a rock, but I will be signing up, it looks like fun! I realized that my photos were there! I am so happy, grateful and thrilled to see that some of you have pinned my photos – THANK YOU!! I was not even aware – gratitude, I really appreciate that!!

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11 thoughts on “Summer Infused Pizza

  1. Here’s what I love about an idea like this: the indulgences become even more wonderful when most of the week is devoted to clean, healthy food. All of the senses are lit up and the enjoyment is richer. My method is borrowed from Michael Pollan – sweets on days that begin with S. This satisfies my sweet tooth, but curbs my tendency to want to eat something sweet after every meal. I love thinking about what treat I’m going to prepare and eat on the weekends!

  2. Pizza is a very special treat since I started my weight loss journey 8 weeks ago. Now I go for quality rather than quantity. I love arugula on my pizza but my brother-in-law says it’s like eating grass. Wouldn’t know because I’ve never eaten grass.

    • Thanks for stopping by and for commenting!
      I agree pizza is a real treat!
      Me too, I love arugula – maybe it is the strong taste that makes your brother- in- law, think of grass :-)
      Good luck on your weight loss journey!!

  3. Wow! The pizza looks incredible! We make pizza quite often (the deep dish Chicago kind) but this definitely looks like something I will try to get a healthier pizza fix. One question I have: Have you ever tried making the crust with whole wheat flour? I’ve never tried it in our pizza making but I have had it from a local pizzaria and it was very tasty. I’m just not sure if the quantity would be the same with the whole wheat as compared to the unbleached flour.

    • Hi Henry – thanks so much for stopping by and for commenting!
      You can absolutely make it with whole wheat. When I use whole wheat I add 1/4-1/2 of whole wheat and the rest normal flour. If you use only whole wheat it turns out too heavy, for pizza.
      Personally I prefer the traditional kind because I think whole wheat has a more dominant taste and takes away from the flavors on the pizza. But experiment with it – it is a matter of taste.
      Good luck!

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