Friday, September 11, 2015

Bruschetta Pizza

School time is the time of year that the weeks seem to march by. Routine makes for good marching, I suppose. Days clip past, one after the other after the other.

I feel like we have settled into our school schedule. And I also feel like the theory is going to work in practice. Which is always a nice feeling. My big worry was the reading time adjustments, but it is working very well the new way we are doing it. I'm enjoying my morning time with Freckles. He reads to me, and I read to him, and we are getting through the assigned reading. Plus, both Freckles and LC have completed a book on their reading list. 

This week did feel a bit overwhelming from the perspective of Monday and Tuesday. I think the long holiday weekends are nice, but, if I'm not careful, I can feel compelled to fit 5 days worth of stuff into 4 days. It was grocery shopping week, and school, and cleaning, and cooking, and a meeting with our insurance guy, and working, and training. Everything was piling up, and I had to remember to take a deep breath (or a lot of deep breaths) and take each thing one step at a time.

I've finished my long bike rides for the year. Such a nostalgic accomplishment. I am going to try to do a couple 16 milers each week for a while longer, since they only take about an hour, but for the most part, I'm going to tuck it in for the year. 

Tomorrow is our triathlon. The triathlon that we train for all summer. Unlike 5Ks, I rarely go into a tri feeling really confident. I know it will be hard. There are a few added challenges this year. It is supposed to be cold in the morning-like 45 degrees. That is going to make for a chilly swim, then bike, then run. I have decided to wear my wetsuit, because if ever there is an occasion for it-this is the occasion. Swimming in a wetsuit is way different than swimming without. It makes for buoyant body parts. The thing that concerns me is taking it off. I've got to remember to take it slow and steady, and not roll it over and over on top of itself. That's how it will come off. 

We also found out last Friday, that because of construction, both the biking and running routes have been drastically changed. The bike route is about 1-1/2 miles longer. It is hilly. There is a particular hill that has a reputation. In normal years we ride down that hill. This year, we are riding up it-three times. Here's to hoping that the 1700 miles I've put in this summer pay off!

The running route is .9 miles shorter-so 4 miles, instead of 4.9. I think this is good news. I hope it is good news. 

Moral of the story is that it's going to be a challenge, no matter how you slice it. It gives me that squeamish butterfly feeling if I think about it too much. But, my goal is to finish, and to enjoy (reasonably) myself while I participate.

Awesome news is that I think my parents may be coming to cheer us on! I'm pretty sure this is the first of our events that they've ever attended.

Well, being Friday, I've got an awesome recipe for you. I've mentioned my love of pizza many time before. Cheap, fancy, homemade, store bought-I love it. I don't like fruit on my pizza, but I am excited to try various and sundry different combinations. 

So today's combination is rather unique. There is no sauce. But, the meats and cheese and fresh tomatoes and herbs all work together to make an amazing pizza. It's fast. It's fresh. It's delicious!

Bruschetta Pizza
Prep time/Total time: 45 minutes
1 package yeast
1 cup warm water
2-1/2 cups flour
1 tsp salt
2 Tbsp oil
1 tsp sugar
8 ounces bulk pork sausage
1 (6 oz) package sliced pepperoni
2 cups (8 oz) shredded mozzarella cheese
1-1/2 cups chopped Roma tomatoes
1/2 cup basil leaves
1 Tbsp olive oil
2 garlic cloves
1/2 tsp fresh thyme
1/2 tsp balsamic vinegar
1/4 tsp salt
1/8 tsp pepper

-Combine flour, yeast, 1 tsp salt, and sugar. Add 1 cup of warm water and 2 Tbsp oil. Beat vigorously by hand until combined. Cover and let rest 15 minutes. Spread on a greased 14" round pizza pan.
-Preheat oven to 450 degrees.
-In a small skillet, cook the sausage over medium heat until no longer pink. Drain.
-Top crust with the sausage, pepperoni, and cheese. Bake at 450 degrees for 12-15 minutes, or until the cheese is melted, and the crust is golden.
-Meanwhile, chop the tomatoes, mince the garlic, and thinly slice the basil leaves.
-In a small bowl, combine the tomatoes, garlic, basil, oil, thyme, balsamic vinegar, salt and pepper. Spoon over the cooked pizza.

Have a great weekend!