His and Hers Homemade Pizza

There have been a couple of Apples and Arteries posts about pizza…so it’s no surprise that I’m now posting about homemade pizza!  I have always enjoyed pizza and love trying out new veggie toppings.  I’ve gotten really good at not being embarrassed at restaurants when asking to completely customize and switch up an existing menu item into my own creation.

Last night I didn’t have to be embarrassed as I topped my own little pizza.  Quality Assurance Guy and I enjoyed His and Hers Pizzas:

His: pesto, sausage, pepperoni, crimini mushrooms, kalamata olives, cheese

Hers: Crushed tomatoes, crimini mushrooms, artichokes

We started with the Trader Joe’s whole wheat pizza crust.  As I rolled it out we tried putting it on three different pans–it’s a lot of crust so we split it into two pans and continued with our own toppings.  One of these days I’ll try making my own pizza crust.  This King Arthur Flour Flax Seed Pizza Crust is on my “to make” list.  These crusts do have a minimal amount of olive oil–as part of my plant-strong program, I avoid oils but am not sure of a substitute for crust…any ideas?

Note to at home pizza makers:  pesto runs through pizza crust.  Last night was a bit of an R&D night and we probably won’t use pesto on the pizza in the future.  Or maybe just a lot less–the oil soaked through the crust and made for a bit of a soggy pizza.  Well, or maybe it was the sausage and pepperoni grease 🙂

I splurged a bit by buying a jar of Eden Organic Crushed Tomatoes with Sweet Basil.  This was a perfect pizza sauce and now I’ve got a huge jar to use with other recipes.  My dad makes the best garden fresh (literally, everything from the garden) tomato sauce.  I feel like I have to be covert about buying tomato sauce!  Sorry Dad…I just didn’t have time to defrost a container of your sauce.

My final topping once the pizzas came out of the oven was arugula!  Arugula adds a little spiciness and extra freshness.  I’ve had this at a local restaurant and am loving greens on pizza.  I asked QAG if he wanted a little on top of his.  The response:  “Why would I want to ruin my pizza?”  To each his/her own.

Final topping: arugula

There you have it!  A glimpse into Saturday night His and Hers Pizza Night!  Oh…and we saw a movie this weekend but it wasn’t the movie that everyone’s talking about!  I’m saving Hunger Games for a couple of weeks when I can take my niece.  We saw The Adventures of Tintin–it was playing on campus and was a really fun movie with amazing animation.  The audience was mainly adults and college students but there were a few kids.  Classic moment was Tintin telling the sea captain that he’s now sober and a little voice piping up from the audience:  “Dad, what’s sober?”  From the mouths of babes…

Off to enjoy a sunny and warm Sunday!

Question: What’s your favorite pizza topping?

Leap Year Beef Stew

In honor of an extra day on the calendar, I’m posting an “extra” recipe…one that doesn’t fit into my plant-strong program, but one that my Quality Assurance Guy loves and devours when I cook it for him:  Beef Stew.  Easy, peasy.

This is more my speed:


QAG is fairly easy-going when it comes to food likes and dislikes but very particular about the dishes he feels strongly about.  For example, his chili can’t have chunks of tomato and he won’t eat mushroom stems.  Guess who gets mushroom stems in her salad? Hey, we all have our likes and dislikes and particulars.  No problem.

If you want to cook an easy yet tasty beef stew, then this one’s for you!

Leap Year Beef Stew

Leap Year Beef Stew

1 lb lean stew meat, cut into bite-size pieces
3 carrots, peeled and chopped
3 Yukon gold potatoes, peeled and chopped
6-8 mushrooms*, cleaned and chopped
1 packet McCormick Beef Stew Seasoning Mix
1 14 oz can beef broth
2-3 cans of water (use the broth can)
Garlic Salt & Pepper to taste
*Crimini mushrooms and a very hearty flavor to the stem but white mushrooms are A-OK.  And don’t tell QAG that there are mushroom stems in his stew! 

1.  Spray a soup pot with cooking spray, put meat in the pot, sprinkle with garlic salt and pepper and brown the meat.
2.  Add carrots, potatoes, mushrooms.
3.  Add broth and 2-3 cans of water, then add the seasoning mix.
4.  Stir until the mix is integrated into the broth/water.
5.  Bring to a boil and then reduce heat to a very low simmer.
6.  Simmer the stew until the veggies and potato are tender.  (This is where a QAG comes in handy to taste-test the tenderness of the ingredients.)
7.  Serve and enjoy!

You could serve this stew over pasta, rice, etc.  Let me know if you make this recipe. 

Question:  What’s one thing that your significant other/partner/friend will not eat but you will readily accept on your plate?