Frosty the Snow Dog!

A friend gave my dog a tag for his
collar that was this cutest
snowdog with Frosty the Snow Dog printed on it. He is working hard today trying to make it snow enough that I can have my first snow day tomorrow!


Go!
Frosty the Snow Dog!
Go!!

Pizza night

After the successful Argentine Flatbread last weekend, I felt in the mood to make more homemade pizzas. Tonight, DH had pepperoni and mozzerella cheese on the dough from the Flatbread recipe. Excellent!! he says. Mine was garlic, steamed collards, broccoli, and roasted red pepper on Eating Well's Whole Wheat Pizza Dough. Again excellent!! For the sauce, I used the Pizza Sauce recipe from Vegan With a Vegeance. It is the yummiest sauce!

5 flamingos for taste
2 flamingos for time and effort. DH didn't want a whole wheat crust but I did. I really didn't mind making 2 types of dough, roasting the red pepper or prepping the veggies as it was a snowy icy day. The glass of wine was nice too!

Pizza Sauce
adapted from Vegan With a Vegeance

1 teaspoon olive oil
3 cloves garlic- minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
3/4 teaspoon salt
a few grinds of black pepper
1/4 teaspoon red pepper
1 can (15-ounce) tomato sauce
2 tablespoons tomato paste

In a saucepan over medium-low heat, saute the garlic in the olive oil a few minutes being careful not to burn the garlic. Add the herbs and the remaining ingredients. Simmer for about 10 minutes stirring occasionally. Let cool to room temperature before using on pizzas.


Whole Wheat Pizza Dough
Eating Well
http://www.eatingwell.com/recipes/ww_pizza_dough.html

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Makes 12 oz dough, enough for one 12-inch pizza or two 10-inch pizzas