Rest & Pizza

Hello bloggers i’m back again as promised with a delicious recipe for you from our dinner last night. But before we get into that I have a few things to share with you from my day. After waking up late and missing my kickboxing class this morning I decided to take a day and let my body rest. After 4 hard workouts this week plus a long hike my leg muscles were extremely fatigued. Although it can be difficult once you get in the groove of working out every day to take a day for rest it is vital in order to gain strength. The body actually builds muscle while you rest, not while you’re working out.  So if your muscles are fatigued after a tough workout give them a day off, do some yoga and get motivated to hit the gym hard the following day! It is supposed to be 50 degrees here tomorrow so i’m planning on hiking and need my body to be fully prepared for a good workout. In order to make sure my body repairs itself to the best of its ability I focused on getting plenty of protein as well as greens in my diet today. After breakfast I snacked on a leftover piece of pizza before I headed out to do a little shopping and pick up some groceries @ Whole Foods. After my errands I was starving so I had a few spring rolls and almond sauce.

I’m addicted to these I eat them almost daily.

So many colorful veggies I love it!

I also had some Chobani greek yogurt

topped off with udi’s original gluten-free granola. Soo good and filling! And now for dinner last night, quite possibly the best I have had in awhile.

Portobello Mushroom Pizza

adapted from vegetarian times

Ingredients:

2/3 cup warm water

1/4 tsp. active dry yeast

1/2 tsp honey

1 1/2 cups spelt flour

2 T flax seed

1/2 tsp. salt

3  Tbs. olive oil divided

1 clove garlic, minced

½ medium onion diced

2 mushroom caps, thinly sliced

3/4 cup prepared tomato sauce

1 tsp red pepper flakes

2 tbsp parmesan cheese

1 tsp dried basil

1 ½ cups shredded low-fat mozzarella cheese

Directions: In small bowl, combine water, yeast and honey and stir to dissolve. Let stand until foamy, about 5 minutes. In food processor, combine flour, flax and salt and pulse to mix. With machine running, add dissolved yeast through feed tube and process until mixture is crumbly. Keep machine running and add 2 tablespoons oil and process just until dough forms a ball, adding 1 to 2 more tablespoons flour if dough is too sticky. Turn dough out onto lightly floured surface and knead briefly. Cover with plastic wrap or a clean kitchen towel and let rise 45 minutes. Punch down dough, knead it several times, then flatten into a circle. Using a floured rolling pin, roll dough out into a 12-inch circle. Transfer dough to pizza a hot pizza stone coated with cornmeal. Preheat oven to 450F. In small skillet, heat remaining 1 tablespoon oil over medium-high heat add onion and garlic sprinkle with salt and cook 3-4 minutes until soft. Add mushrooms and cook, stirring often, until softened, about 3 minutes. Using slotted spoon, remove mushrooms to paper towels to drain. Spread pizza dough with tomato sauce, sprinkle evenly with cheese and distribute mushrooms over cheese. Bake on lowest oven rack until cheese has melted and crust has turned golden brown, 20 to 25 minutes. Sprinkle with parmesan cheese, red pepper flakes, and basil serve hot.

*note: I made the pizza dough directly as the recipe stated adding in a little flax seed, after mixing the wet and dry my dough was super wet so I added in quite a bit more spelt flour (maybe 1/2- 3/4 c) I didn’t measure so I left it as the recipe stated but next time I make the recipe I will measure and correct this one!

Dough prior to rising, I covered with saran wrap and placed it in the microwave to rise while I went to the gym!

When I came back the dough had risen perfectly but was still really sticky so I had to add quite a bit of flour to roll it out.

Saute onions and garlic

in the meantime preheat your pizza stone and liberally sprinkle with cornmeal.

Once onions and garlic have softened stir in portobellos and cook until nice and soft as well.

Spread crust with sauce, top with mushroom/onion mixture and sprinkle with mozzarella cheese. Bake @ 45o on the lowest rack for about 20- 25 minutes!

Sprinkle with parmesan cheese, red pepper flakes, and dried basil, let cook a bit, slice, and DEVOUR Sorry about the poor quality pictures this was pre lightbox.

Oh this pizza was soo good I love the combo of onions and mushrooms on pizza, and the spelt crust was awesome, thin and crispy mmm. Speaking of pizza there is a new pizza place in Lexington called Naked Pizza I cannot wait to try out!

Has anyone heard of it or been to one before?

Alright my stomach is growling, time to figure out whats for dinner have a great night!