arugula pesto and rainbow chard whole wheat pizza

Pizza is one of America's favorite foods, but often the ingredients are sugary, processed, canned, or from halfway around the world; however, it doesn't have to be that way. All toppings for the pizza above (cheese, tomatoes, rainbow chard, arugula, and garlic) were picked up at the local farmer's market and laid over a fresh whole wheat crust. It's guilt free and a great weekend dinner. Take the leftovers with you to lunch or make it for friends.

Whole Wheat Crust Recipe

Ingredients:

1/4 large heirloom tomato

2 stalks of rainbow chard

1 cup shredded mozzarella

3/4 cup crumbled Hillacres Pride Arcadia cheese (raw cow's milk cheese with earthy flavors and nutty undertones)

Arugula Pesto:

1 3/4 cups packed arugula

2 large garlic cloves

1/3 cup pine nuts

1/4 cup olive oil

1/2 tsp herb salt

Directions:

1. Preheat oven to 350 F

2. Blend all arugula pesto ingredients together in a food processor.

3. Grease pan slightly, and roll out pizza dough. Place the dough in the pan and stretch it to fit precisely.

4. Spread arugula pesto, sprinkle cheese, and distribute chard and tomatoes evenly.

5. Cook pizza for 20-25 minutes until crust begins to brown. 

florence part two

I kind of love that it's taken me so long to get through these photos. Three weeks later I can be reminded of our morning climb through the fog to Florence's outlaying village, Fiesole. I get to relive the cappucinos and beautiful views at every turn. I miss days spent entirely on foot exploring and experiencing life outside of the norm. Florence was surely full of fun beyond our adventures in the kitchen. Going through these photos was the perfect "hump day" therapy that I needed.

brook & lyn

How cool are these wall hangings from Brook & Lyn? I can't seem to find where they're sold, so I might just have to use them as DIY inspiration. Off to find cool yarns.