I can now say that I am officially back in the swing of things after my work hiatus for the holidays. Back to the busy days of balancing work, family, blogging, taking care of our home, and trying to take care of myself! Whew! Sounds like a lot, but I have been very motivated lately to keep all the areas of life in balance.
When stressed I typically follow a pattern. Exercise and physical activity is the first thing to go. Healthy eating is the next. Taking time to re-charge (plus a few extra days thanks to the wrath of mother nature…I hope she will take a break now, by the way) was all I needed to set some priorities and get back on track. I have dusted off my yoga mat and now aim for 30 minutes of yoga/pilates after dinner when I otherwise would be distracted on the internet or watching television.
When it comes to keeping a healthy eating schedule on track my advise is….PLAN, PLAN, PLAN. Taking 10 minutes to make a grocery list and plan meals for the week will not only get you out of the grocery store spending less money and taking less time, but it will also ease the 4:00 pm panic of “whats for dinner?!” that is enough to cause even the most reasonable person to opt for take-out. I notoriously fall for that on Thursdays when I am tired, lazy, and ready for the weekend. Ultimately after eating the take-out my body doesn’t feel good and I’m not as satisfied as I would be if I had simply made dinner…I’m trying to learn from past choices and keep an arsenal of super fast and easy dinner ideas up my sleeve.
This pizza definitely fits the bill. Loaded with tons of veggies, basil pesto, and part-skim mozzarella cheese this beautiful Mediterranean pizza will make you forget all about those take-out menus in the junk drawer.
- 1 ball pizza dough (homemade or store-bought)
- 1/2 c. prepared pesto
- 1 1/2 c. part-skim shredded mozzarella cheese
- 1/2 c. roasted red peppers, sliced
- 1 c. broccoli florets
- 1/4 c. red onion, very thinly sliced
- 1/4 c. pitted kalamata olives, roughly chopped
Preheat oven to 400 degrees F.
Roll out pizza dough and place on round baking sheet or pizza stone.
Since roasted red peppers usually come in water, pat them dry with paper towels thoroughly before slicing. This will prevent your pizza from getting soggy (gross)!
Break up broccoli florets into small pieces so they cook evenly; a rough chop will do the job.
Spread a thin layer of pesto on the pizza crust leaving a 1 inch border around the edges.
Next, sprinkle with cheese until the pesto is completely covered.
Arrange roasted red pepper slices, broccoli, red onion, and kalamata olives evenly over the pizza. The goal here is for each slice of pizza to get a little bit of every topping…I am always searching for that perfect bite.
Place in oven and bake until pizza crust is deep golden brown and the cheese is golden and bubbly; this will take approximately 15-20 minutes. Cooking time may be longer if your crust is thicker.
Remove from oven, inhale the amazing aroma, and cut into slices.
Don’t make your husband wait 5 minutes for pizza while you take pictures of it from every angle. Enjoy!