Book Club: We discussed “Light Between Oceans” by ML Stedman last night and everyone really liked the book. It has great reviews on Amazon, too! Our next book is “The Giver” by Lois Lowry and I may try and read that tomorrow because my Middle School Language Arts test is in a week.
Recipe: I love love love Dewey’s Pizza!!! It is a local pizza chain here in St. Louis. My favorite is the “caprice pizza” because it is so different and I don’t care for greasy toppings that make my stomach churn with grease. So, if you want a vegan recipe or something new to try, this is a great one if you like all things caprice like me. I did my best to copycat their pizza and I believe this is really close. It would be spot on if I could have their dough recipe 🙂
1lb. pizza crust – buy at the store, or make yourself (Dewey’s Pizza sells their dough balls, too.)
4 Tb. olive oil
2 cloves of garlic, minced
1 cup shredded mozzeralla
1 cup shredded fontina cheese
3-4 roma tomatoes, sliced
1/4 cup fresh basil, cut into ribbons (or use dry if not available….)
1. Preheat oven to 425 degrees. (Personally, I let my stone heat inside the oven as well and make the pizza on parchment. Then I can slide the parchment and the pizza onto the hot stone which gives it that crispy outside and gooey inside.) Get your pizza dough ready. Premade dough balls I let rest for 20 minutes. Roll into a large circle.
2. Mix your olive oil and garlic together. Brush onto the dough.
3. Sprinkle cheese evenly.
4. Lay out the tomatoes.
5. Sprinkle the basil.
6. Bake for 14-20 minutes. I’m sorry for the wide range of time. It depends on if you use a stone, or a preheated stone or what type of dough you used.
Or, make only half the recipe if your kids like pepperoni instead! Enjoy!
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