Pizza Break!

Even though it's Spring Break, for the runner, that does not mean a break from running. We're still pushing workouts and accumulating the miles. Though we're still running, less time in the class room means more time in the kitchen! After running around beautiful, sunny Boulder (I snicker as I think of those on the rainy beaches of California- those who I initially envied as I made the decision to stay homebound to Boulder to nurture the running life style) It's time for some food! As my stomach starts to rumble and my mind flips through a mental cookbook, I know it's time for something fun- Pizza.

Starting an hour ahead I make the dough:

• 3/4 cup warm water 
• 1 envelope active dry yeast
• (combine in a little bowl and wait a couple minutes)

(Combine in a big bowl)

• 2 cups (or more) all purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt

Pour the little bowl into the big bowl!

Add a splash of olive oil!

• 3 tablespoons olive oil

Give your legs a break and use your forearm muscles!

Kneed that bread!! (5-10 min)

Let rise in a warm area!

Have you ever hear the saying don't go to the store hungry... well Steve and I headed to Sunflower Market to get my favorite part, the pizza toppings and well... we WERE HUNGRY!

Squash

Zucchini

Red onion

Bell Pepper
Eggplant

Spinach 

Pepperoni

Sausage 

Asiago cheese

Colby-Jack cheddar

Mozzarella

After letting the dough rise sufficiently, it was rolled out into rectangular form and put on the cookie sheet- a little sprinkle of cornmeal on the bottom- (omission with no hard feelings) 

Smothered it in tomato rich pizza sauce (will have to try this from scratch some time)

and loaded with the veggies lightly sautéed.

Once the veggies we distributed evenly the meat took over! We covered it with a blanket of cheese and put it in for a 30 min nap. (450 F) 

All that was left was to pour the milk! 

Pizza is being devoured before Shalaya can take adequate pictures.