This weekend started, as it should, with Pizza Friday! I’ve been slacking a little bit lately, but this week it was back in action with a new recipe (instead of just cheese and red sauce for the millionth time).
I’m SO happy squash is back in season!
Roasting it with red onions and some thyme makes an absolutely divine pizza topping, especially when combined with garlicky kale and mozarella cheese. Mike said this is his new favorite pizza (replacing this one). I really loved it too.
On Saturday, Courtney organized a blogger meet-up at Sports Basement in the Presidio. Alyssa and I decided to run over from the Richmond because we weren’t sure what the parking situation would be like (so while everyone else was cute and put together, we were kind of sweaty messes).
(picture courtesy of Audrey)
After snacks and chatting, we went outside to watch the Blue Angels. I only got one pathetic, blurry iPhone pictures, but it was really cool to see!
After that, Alyssa and I ran back up the gigantic hill to where I’d left my car for a total of 4.86 miles in 48 minutes. I can’t get over how much more fun running is now that I’m not pregnant! I’m thinking my first race back MIGHT be a 5K next Sunday. I ran the same course last year in 22:31 and I know I’ll be nowhere close to that this year, but I’m dying to get back out and race!
from Bev Cooks
Dough for two 10-inch pizza crusts
3 Tbs. extra virgin olive oil, divided (plus a little extra for brushing crusts)
pinch of coarse salt and freshly ground pepper
1 medium butternut squash, peeled, seeded and cut into bite-sized cubes
3 sprigs thyme, leaves removed
2 small red onions, cut into wedges
3 cups tuscan kale, cut in thin ribbons
1 garlic cloves, sliced
2 cups shredded mozzarella cheese
Toss the squash and onions with 2 Tbsp of oil, some salt and pepper, and the thyme leaves. Spread on a rimmed baking sheet and roast at 400F for about 30 minutes, stirring once or twice, until squash is tender.
While the squash is roasting, heat 1 tbsp of oil in a skillet and add the garlic. Cook for about 1 minute, then stir in the kale and a pinch of salt. Cook until the kale is wilted.
When the squash is finished, turn the oven up to 500 F (with a pizza stone in the oven, if you have one). Prepare the crusts, brush each with a little olive oil, and top with the kale and squash/onion mixture. Sprinkle mozarella over the vegetables.
Cook the pizzas for about 12 minutes, or until the crust is golden and the cheese is bubbly.