Generally, I like to challenge myself in the kitchen. When I was having trouble finding my mojo last week, I decided to go for some simpler cooking to get back into the groove. Created two pizza recipes that offer very different flavors (recipes located at bottom of this post).
This not only motivated me to cook more, but also gave me that added boost to power thru a 6 mile run and a 10 mile run. After two disappointing runs the week before, these runs were much needed to give me the confidence I needed to go for the San Francisco half-marathon in two weeks.
Mexican Pizza was a quick meal after Pilates class on Tuesday night and a repeat of a meal created the week before – why change something when it works?
The Grilled Pizza (adapted from recipe found by my friend on My Recipes) was enjoyed on a deck overlooking the Russian River, how could that be a bad thing?
Mexican Pizza (serves 2 to 4 depending on how hungry)
4 corn tortillas
1 can of refried beans (I used black, but whatever you have on hand will work),
your favorite shredded cheese (I used gruyere as it was what we had on hand, but cheddar would work too)
1-2 minced garlic cloves
1 sliced avocado
Preheat oven to 450. Lightly oil rimmed baking sheet. Place tortillas on baking sheet. Top each tortilla with about a 1/4 of beans (I pre-heated beans in microwave to make them easier to spread on tortillas). Top beans with shredded cheese to taste. Place in oven for 10 minutes. While pizzas are cooking, heat spinach & garlic in microwave until wilted. Place pizzas on plate and top each with spinach and avocado. Serve with salsa. Mango or other fresh fruit on the side make it complete.
Grilled Pizza (serves 4)
1/2 batch of pizza dough from Best Recipe/Cooks Illustrated cookbook (I made two batches, one garlic & herb and one plain, so we used a 1/4 of each of those batches and stuck the rest in the freezer for later)
One summer squash
Two plum tomatoes (we thought this would also be delicious with early girl or heirloom tomatoes)
Cheese (we used a goat cheese that was similar in consistency to a brie, but any strong flavored cheese would work)
Pre-heat grill (we used pizza stone, but this weekend I am going to try to make it sans the pizza stone). Divide dough into 4 equal balls and then stretch dough according to recipe link above. Brush dough generously with olive oil and then place on grill. Grill each piece 2 to 3 minute per side, then remove from grill. Once all pizzas have been grilled, place back on grill and top with toppings. Close the grill and cook for about 3 to 5 minutes until cheese is melted and veggies are tender. Slice and serve with a nice glass of wine.