However, don't worry, Ricard came home last Friday night with a new iPhone 4S for me (which I now have nightmares about losing) so I will do my best to not deprive you of amazing recipes ever again.... plus, if I lose my phone again I will probably lose my fiancé also.
Speaking of which..... our wedding is 460 days away.... giving me hardly any time to convince myself to get to a gym so that the tag inside of my wedding dress is not in the triple digits.
Ugh. The gym.
My plan? More veggies less ice cream, pasta, and pie.... or at least maybe limit them.... just like once a day...... orrrrrr find a healthy way to make things I actually want to eat so that I don't turn into a bridge jumping, suicide note writing, bridezilla.
Roasted Vegetable and Ricotta Pizza.
Fresh refrigerated pizza dough (I used whole wheat.....because I am SO healthy now)
Sliced crimini mushrooms
Sliced multicolored bell peppers
Sliced red onion
1 tbsp cornmeal
1/3 cup pizza sauce
Cracked black pepper
2/3 cup part skim shredded mozzarella cheese
1/3 cup part skim ricotta cheese
Fresh sliced basil leaves
Remove dough from refrigerator and let it stand covered for 30 minutes. You could make your own dough, but I hate making pizza dough, so I don't.
Preheat oven to 500 degrees and place pizza stone (yes, use a pizza stone.... so much better) on the lowest rack.
Combine all veggies in a bowl and toss with olive oil, salt and pepper. Arrange vegetables in a baking dish and bake at 500 for 20 minutes.
Punch dough down and roll into a 15 inch circle and place on a lightly floured, hot pizza stone sprinkled with cornmeal. Brush the pizza dough with olive oil, spread sauce over dough leaving a 1 inch border. Sprinkle half of the mozzarella over the sauce and then top with the roasted vegetables. Sprinkle the remaining mozzarella over the vegetables and then top with dollops of ricotta cheese.
Bake pizza at 500 degrees for 12 minutes or until crust is golden. Sprinkle with basil..... and try to not make your kitchen look like this......