First, let me get something out of the way. I despise the term “personal pan pizza”. So you won’t hear that term here. Thank you for understanding and accepting my quirks.
Saturday morning I woke up at an unfortunately early time. I peeped out the window to see if this was my golden opportunity to start doing my long runs in the wee early mornings again…nope…it was pouring rain and looked mad cold out (read: it was probably 45 degrees). I tried to go back to sleep. I forced Mr. Teeps to cuddle me. I closed the blinds all the way so no light could hinder my sleep. I even broke down and tried the white noise app on my phone. No luck. So out of bed I went.
Mr. Teeps, on the other hand, seemed to be having the opposite type of morning. After I made him trudge around the yard in the rain for a pee, he bolted back inside and dove back into bed. It stayed there until 11:30am. Ladies and Gentlemen, I think I have a teenage boy in the house.
I didn’t have anything pressing to do, and I really wasn’t in the mood for a cold ass run in the rain, so I took my time with coffee and whipped up a batch of banana bread. Also, sorry for the lack luster photos – the good camera was commandeered for the trip up to Wyoming. Yes, we are a 1 camera family. Why? Because I need WAY more of you to read this blog before I get enough ad revenue to buy a second camera.
As I was mixing ingredients, I realized the most unlucky thing – I was out of vanilla extract! I love banana flavor, but it really needs a little something to balance it out. Instead of scrapping the whole idea of warm banana bread aroma filling the house on a lazy Saturday morning, I dumped some almond extract in. Holy whole wheat banana bread batman – this was a great idea. The nutty almond extract played up the banana flavor so well, especially since I don’t put walnuts in my banana bread (hello allergies!). Next time you have some overly ripe bananas sitting on your counter, I highly recommend you make some banana bread with almond extract. Do it.
Anyways…after eating half the loaf myself. No joke – It was basically a straight shot from right of the oven and then into my mouth. I repeat, after eating half the loaf myself, I figured I should probably move my body a little bit, so I went to take the CoreRestore class at my yoga studio. CoreRestore is unheated and focuses on holding poses, stretching and breathing. It is also a great meditative practice and trains your mind to calm itself. I definitely struggle to do this. I prefer the upbeat power vinyasa classes for sure, but its really good to focus on slowing down sometimes. And heck, my lady hips and runner quads/hams/calves are TIGHT. I won’t even tell you the things running through my head as we held Shoelace pose. Okay I will. It was a lot of “WHAT KIND OF TORTURE IS THIS???”. Hem. I mean “I’m totally zen right now, this feels amazing, I could do this all day, I’m floating”. Total lies, that last part. After class, I did feel less tight and definitely relaxed. Not my go-to class, but good to throw in every once in a while and focus on stretching the myofascial tissue.
Oh, one more thing about this class. Up until now I never though about how flexible my toes were. I mean, who does? This is something I’d never thought about or cared to improve, my toes are my toes and thats fine. BUT when we got into Toes Pose, I realized just how inflexible my little yogi toes are. There’s always something to work on!
So after class, I get back home, and split yet another piece of banana bread with Mr. Teeps (who has finally graced the world with his presence). And by grace I mean he has gone from sleeping in the bed to sleeping on the chair with the best sun beam action. Oh to be a dog…
Okay, we’re finally here. To the main event of this post – pizza. You guys, I love pizza. I have a long term relationship with pizza. Growing up, my mom would make us homemade pizza that was DOPE. I’d have friends over and we’d each get a lump of dough to make our own little mini pizzas, topped with all our favorite things. Lately, because of lazy lady syndrome, we’ve opted for ordering pizza. Which is also great, don’t get me wrong. I LOVE pizza from a real deal pizzeria. My favorites in Colorado?
Secret Stash, Crested Butte – I love the plain cheese personally, but they are well known for their wide variety of unusual toppings including pickles, ribeye and sesame seed crusts.
Audrey Jane’s Pizza Garage, Boulder – Cheese is BOMB but also their eggplant and ricotta is amazing.
Low Down, Denver – get the Marg Simpson, you won’t be disappointed. If you’re feeling extra hungry, add their grilled chicken. SO GOOD.
You’re welcome. I just saved you hours and hundred of dollars spent on chowing your way through mediocre pizza until you found that perfect pie. You can Venmo me for that little wealth of knowledge.
Back to Saturday. I wanted pizza. It was just me and Teeps so ordering a whole pizza seemed excessive. So I decided to stick to whip up a small batch of pizza dough.
This recipe make a small pizza, suitable for 1 normal person or 2 people who don’t know how much pizza you’re really suppose to consume in one sitting. It can be easily doubled to make more. I made my dough in my lazy lady bread machine. If you don’t have a bread machine, you can let the dough sit on the counter to rise just sub instant yeast for the dry active yeast and make sure to activate it in the warm water before mixing into the other ingredients.
Small Batch Pizza Dough
1 1/2 cups all purpose flour (optional: sub 1/2 cup whole wheat flour)
1/2 cup warm water
2 teaspoons dry active yeast
1 teaspoon salt
1 tablespoon olive oil
Easy Spicy Pizza Sauce
1 can diced tomatoes
2 garlic cloves
1 teaspoon basil
1/2 teaspoon red pepper flakes
dash of each: parsley, orageno, onion powder
salt and pepper to taste
To make the dough, pour liquids first into bread machine pan, then dry ingredients. Make a little well on top the flour to pour yeast into. Use dough cycle. Preheat oven to 400°. When dough cycle is complete, roll out your dough into a small circle. Pro tip, roll your roll on top a silicone baking mat to keep the counter clean and prevent your dough from sticking to the counter. For sauce, add all ingredients to a blender or food processor and blend until completely pureed. Top the rolled out dough with sauce and your choice of cheese and other toppings. Bake for 20-25 minutes or until crust is browned and cheese melted. Enjoy with a glass of red wine.