Friday’s Workout: Another Rest Day
I’ve been taking a lot of rest days this week, which is something I’m not particularly happy about. First, I was sick. And then it was Valentine’a Day, so I skipped my work-out because I’m a dummy and don’t get it done with in the morning, and I wanted to dedicate the entire evening to JP. Well, if I ran in the morning, I could have easily lost my cookies, anyways.
Since I haven’t been running, I’ve kind of lost inspiration to write about the subject (don’t worry, I have a 6-miler scheduled for today). However, because I’ve been channeling Nikki and Emmeline, and have been eating a ton of pizza lately, I thought I would share this recipe with you that my husband came up with to make Party Pizza strips.
What is party pizza, you ask? It’s this amazing pizza that does not have cheese on top, is cut into strips, and is meant to be eaten cold. If you’re thinking “eww! Pizza with no cheese on top!” Or “eww! I hate my pizza cold!” Think again. That was my first reaction when I first learned of party pizza, but after trying it, I couldn’t get enough of it!
We’ve tried making this a ton by following different recipes, but had to modify them so much that we finally came up with our own version.
Ingredients for sauce:
14 oz Victoria All Natural Marinara Sauce (comes in a 25 oz jar, use approximately half of it)
6 oz can Contadina Tomato Paste with Italian Herbs
10 oz Contadina Crushed Tomato Purée
Olive oil (drizzle just a little bit in)
A dash of garlic powder
1 tsp of salt
1/2 tsp black pepper
3/4 tsp dried oregano
1 tsp grated Pecorino Romano
Ingredients for crust:
2 Tubes Pillsbury thick crust pizza dough
You will also need parchment paper on hand.
• Preheat oven to 400 degrees.
• While you’re waiting for the oven to preheat, take out two non-stick cookie sheets and brush olive oil over the entire cookie sheet.
• Once olive oil is evenly spread on cookie sheet, roll out tube of pizza dough on one cookie sheet, and then the second tube of pizza dough on another cookie sheet.
• When oven is finally preheated, bake the dough in the oven for 8 minutes.
• Meanwhile, thoroughly mix all of the sauce ingredients in a mixing bowl.
• Once the pizza dough is back out of the oven, evenly distribute the sauce mixture onto each cookie sheet with the dough (onto the dough, not the cookie sheet!).
• Spread sauce out over the dough, making sure it covers it nicely.
• Once sauce is evenly spread on the dough, place cookie sheets back in the oven, baking for another 6 minutes*.
• After you take the pizza out of the oven, let it cool for a while, cut into strips, and place in a container, separating the slices with parchment paper if layering.
• Refrigerate for 12 hours. This step is important, because it lets all the flavors meld together, and the sauce soaks into the dough for a little bit.
* Note: Baking times vary. My oven is pretty crappy, so I have to cook things longer. If you have a nice oven, you may want to start out baking the crust for a couple minutes less.