Homemade Pizza

I don't care how many pumpkin recipes are already starting to show up, or how the leaves have already started changing colour, or how a select few grocery stores have already started pushing halloween...

... It's still summer!

As much as I love fall, I don't want to say goodbye to summer. Not just yet anyway. We've had some beautiful warm weather this week and I'm holding onto what's left of it. So today I'm tempting you with a pizza that is brimming with fresh summer flavour.

Homegrown tomatoes. Check.

Homegrown bell peppers. Check.

Homemade marinara sauce made with homegrown tomatoes. Double check!

The base of this pizza uses my recipe for 100% whole grain pizza dough, which can be thrown together in a matter of minutes and it only takes 30 minutes to rise. The real star of this meal is the homemade marinara sauce. I admit it takes a bit more work to make, but believe me it's worth it! Especially if you are using your own tomatoes grown from your backyard.

Spread it over your pizza dough, top with more summer fresh tomatoes and mozzarella, and dinner is served.

You can change the toppings to your own liking. The sky's the limit. But I personally like this combination of caramelized onions, roasted bell pepper, spinach and sliced tomatoes. Just remember the fresher the better!

Homemade Pizza with Homemade Marinara Sauce makes 2-14 inch pizza's

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Ingredients:

• 1 batch whole grain pizza dough
• 2 tbsp yellow cornmeal
• 1 cup marinara sauce
• baby spinach
• 1 red bell pepper, roasted + peeled, thinly sliced
• 1 small onion, caramelized
• 1/4 cup goat cheese
• 1 cup mozzarella cheese
• fresh basil to top

Directions:

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500˚ (keep pizza stone or baking sheet in oven as it preheats).
2. Cut the prepared pizza dough into 2 even pieces. Roll dough out to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Evenly sprinkle about 1 tbsp cornmeal over pizza stone; place dough on pizza stone. Spread marinara sauce over dough leaving a 1/2-inch border. Top first with a thin layer of spinach leaves, 1/2 of the roasted peppers and onions. Then sprinkle 1/2 of the goat cheese on top of the veggies. Sprinkle evenly with 1/2 cup of mozzarella. 
3. Bake at 500˚ for 12 minutes or until crust and cheese are browned. Top with a few leaves of chopped fresh basil. Cut pizza into 8 slices.

Now go make some pizza; fall is just around the corner.

Thai-Style Chicken Rice Bowl

Say hello to your not-so-stereotypical healthy Thursday night dinner.

I suppose it doesn't have to Thursday but seeing as it is...Here is something that's way more exciting than the same old chicken and rice with vegetables for dinner.

This is chicken dish that I would make any day of the week. It's full of flavour, healthy clean ingredients, and comes together in a flash. I would even serve this to company it's that tasty.

If you want to speed up the process even more you have the chicken marinating the night before. Then all you have to do when you get home is cook. Really, it's the marinade that takes this dish over the top for me. The lime juice, lemongrass and chili paste are the real stars. And while white wine vinegar may seem a bit unconventional for Thai cooking, the combination with the lime juice makes the chicken nice and tender.

Thai-Style Chicken Rice Bowl serves 3

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ingredients:

• 1 pound skinless, boneless chicken breast, cubed
• 1 red bell pepper, cut into large chunks
• 1 cup uncooked rice
• 6 large brussels sprouts, chopped
• 3/4 cup chopped leeks (white and light green parts only)
• pinch of salt and pepper
• 1/4 cup shelled pod peas
• 3 tbsp nuts (pistachios, cashews, or hazelnuts)

for the marinade:

• 1/4 cup white wine vinegar
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp chili paste (such as sambal oelek)
• 1 tsp minced garlic
• 1/4 tsp dried lemongrass

directions:

1. Combine white wine vinegar, honey, lime juice, olive oil, chili paste, garlic, and lemongrass in a large bowl. Add chicken; cover with saran wrap and marinate in refrigerator for at least 30 minutes.
2. Toss together zucchini, sprouts, and leeks with a pinch of salt + pepper and drizzle with olive oil. Wrap in foil and place on top shelf of pre-heated barbecue for 8-10 minutes. Be careful not to burn the veggies.
3. Prepare rice according to directions.
4. Remove chicken from bowl. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary. Alternate threading red pepper and chicken cubes onto each skewer until you reach the end. Brush well with marinade.
5. Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.
6. Mix cooked rice with grilled vegetables + peas.
7. Plate rice, sprinkle with nuts and top with chicken skewers.

Boring weeknight meal averted!