Yesterday, thanks to this little lady, my day started at 4am.
She was ready to get cooking! Or at least measuring ;).
By the time she went back to bed, around 6am, I was fully caffeinated and ready for a run with one of my mommy-friends before a day of hanging out with little miss fussy pants (i.e. a cute, sweet but very high maintenance teething baby).
After hardly running for 3 months, I’m SO happy to be back on the trail and to get my social life back, somewhat. What? You talk when you run!? Yep, it’s true, we runners are socialites–we just socialize at a different time of day than most people ;). I don’t think I let the news out on the blog but 3 months ago, after lots of running and racing, I found out that I had a pelvic stress fracture. Needless to say, it has taken a long time to recover so, I’m overly excited to be running again.
Enough about running though! Onto that pizza…
This pesto pizza was A-M-A-Z-I-N-G! Trey kept asking if we could make pizza (typical) and I kept putting it off because I REALLY wanted to make the dough but haven’t had the time to invest in dough-making as of late. Soon enough we will make the entire pizza from scratch but, in the meantime, this was pretty awesome and SO easy to make!
–pre-baked 12 oz pizza crust (I used Artisan, whole wheat)
–1-2 Tbsp olive oil
–3-4 Tbsp homemade, fresh pesto (see recipe below)
–1 cup sliced mozzarella cheese
–2 large tomatoes, sliced
–handful of spinach leaves
–1/2 tsp crushed red pepper flakes
–1/2 tsp basil
Directions: Preheat the oven to 450 degrees F. Drizzle olive oil on pizza crust (you can use cooking spray instead but I prefer straight up olive oil). Place pizza crust on baking sheet and cook for 10 minutes. Spread pesto evenly over crust leaving 1/2 inch border. Top with mozzarella cheese, tomato slices and spinach. Sprinkle with crushed red pepper flakes and dried or fresh basil (if using fresh, use about 1/4 cup thinly sliced basil).
Source: Adapted from myrecipes.com
Pesto Recipe- Ingredients:
–2 cups fresh basil leaves, packed
–1/2 cup grated Parmesan cheese
–1/2 cup extra virgin olive oil
–1/3 cup walnuts
–3 cloves garlic, minced
–salt and pepper to taste
Directions: In a food processor, pulse walnuts and basil a few times. Add garlic and pulse. Slowly drizzle in olive oil while food processor is on. Then add the Parmesan cheese, pulse. Finally, add salt and pepper to taste, stir and serve.