Pizza My Heart

by Lauren

My heart loves pizza. It loves pizza even more now than it ever has. I have chosen this post to reveal to you one of the most unfortunate years in food for me (and inadvertently my poor friend and boyfriend, Chrissy and Chris who I ate just about every meal with). Until about six months ago I was lactose intolerant. That’s right, no pizza for me.

For a whole year I plucked the toppings off, peeled the cheese off, put the toppings back on and ate pizza bread with toppings and whatever sauce wasn’t left behind on the cheese. This is no way to eat pizza. This is how you eat pizza:

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Miraculously, by the grace of God, I found Dr. Best Digestive Enzymes. No, this is not an infomercial. After taking one of these with every meal for a month, I started forgetting to take them (oops) and eating cheese anyways. No problem mon. I was cured. Although a dairy-free diet was an inherently healthy diet to be on, I missed cheese…and pizza.

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We started this blog around the same time I was cured and now I am able to share so many unbelievably cheesy and dairy filled recipes with you! For your sake, we continue throw some healthy ones in there every once in a while.IMG_3053

We made Rustic Artichoke Olive and Prosciutto Pizza the other night. It was to. die. for. The last minute sundried tomato addition really put this one over the edge. Oh and did I mention the olives were stuffed with garlic? Yup.

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Rustic Artichoke Olive and Prosciutto Pizza

Ingredients

8 slices of fresh mozzarella

8-10 garlic stuffed olives, halved

6-8 marinated artichokes, quartered

6 sundried tomatoes, slices

3 slices prosciutto, torn

1/2 cup tomato basil marinara

1 whole wheat pizza dough – (Trader Joe’s!)

Directions

Preheat oven to 400 degrees and bring the pizza dough to room temperature.

Now would be an excellent time to use your pizza stone, but if you don’t have one (neither do we) then a cookie sheet works fine. Sprinkle some corn meal or flour onto the cookie sheet and place the dough on the sheet, carefully stretching it to fit the sheet or to desired thickness.

Put the dough in oven for 5 minutes to start cooking the crust. This works best to prevent the center from becoming doughy and undercooked.

Add the sauce and spread it around evenly. Lay the mozzarella slices on top. Toss on the rest of the toppings.

Little Yellow Note: Is it necessary to give directions on making a pizza? I mean lets be real here…the fun part about it is that you can just throw everything on there however you like it!

From the Little Yellow Kitchen,

Lauren

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10 Comments to “Pizza My Heart”

  1. Oh my ! And you celebrated with this glorious number!! It’s a beauty!! ♥- Katrina

  2. Oh, I love the green olives! I have to try that!

  3. Lauren

    Oh yes, it always a celebration when cheese is involved now! Congrats on your feature :)

  4. Oh, I’m so glad you are able to eat dairy…and you could share this fabulous recipe!!! YUM!

  5. OMG I started taking digestive enzymes a few weeks ago and they make a world of difference! I am totally fine with hard cheeses and goat cheese now! I still can’t do a lot of dairy but thank GOD I can have cheese again. No regular milk, cream, or soft cheese though. Oh well, I don’t care!

  6. Lauren

    Aren’t they wonderful?! I’m so glad you discovered them :)

  7. Lauren

    They are delicious! Make sure you get the garlic stuffed ones :) Mmm

  8. Lauren

    I’m glad too! Whew…it was going to be a very sad existence for me without cheese!

  9. Homemade pizza just can’t be beat! This looks fabulous, Lauren! And love your topping choices!

  10. Lauren

    Thank you! I completely agree, no pizza hut for me!