To Say It’s Been Awhile…

To say it’s been awhile is a serious understatement. It’s been a year. And that’s okay. I’ve been beating myself up about not posting, not updating the site, not, not, not. The truth is, I haven’t been cooking the same way. I have a very active second child, who was simply not kitchen inclined like the first, and it was a freaking miracle if I managed to get grilled cheese on the table, let alone a well balanced meal that involved co-cooking with both my kids. 

But over the summer we moved towns. I gained (a little bit) more patience, and started trying to cook with both kids and you know what? It’s slow going, but we’re going. Zara is very self sufficient in the kitchen and B is…well he’s becoming more involved.

Both of my kids LOVE making pizza. While making pizza dough from scratch is easy and something we’ve done before, right now I’m valuing time and convenience over ‘from scratch’ foods. So I bought a ball of dough from my local grocery store. 

We always make either a basic cheese pizza or a pesto cheese as these are the big favorites. I have B roll out the dough and Z top it. B eats spoonfuls of pesto and Z spoonfuls of cheese. They’re well matched.

For the adults, I made a kale, potato and onion pesto pizza. It’s easy, with minimal ingredients. This is what you’ll need:

1 ball of thawed pizza dough

2 tbsp olive oil

4 tbsp pesto

1 bunch kale

2 onions, roughly sliced

6-8 multi colored baby potatoes, cooked through

lemon 

salt and pepper to taste

Preheat oven to 375 F

Dice or slice potatoes, salt, and cook until they can easily be speared with a fork. Set aside.

Roll out the dough on a floured surface until 1/2 inch thick and pizza like in shape

Using a pastry brush, paint on the olive oil until the top is glistening 

Pop in the oven on a pizza pan or baking sheet for 15 minutes.

While this is happening, sauté your onions and kale in a little bit of oil.

Remove pizza from oven and press down the dough with a spoon, leaving the crust edges up. Spoon on the pesto to form the sauce base. Place back into the oven for 10 minutes.

Remove pizza and add all your toppings. Squeeze lemon making sure all seeds are removed. Top with a bit of salt and pepper and place back in oven for 10-15 minutes.

Serve hot with a fresh herb salad.

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