We’ve been sick with a nasty cold all week, which means Maple has been rather bored! Yesterday was gorgeous, so I decided to take her to the dog park. It has been a while since we’ve been to one, but Maple used to love going so I didn’t think anything of it. Well, it was Boston Terrior Day! Seriously. There were at least 25 of them all in the dog park area at one time…and I am not exaggerating, if anything, I am underestimating! Maple was so confused and freaked out. She couldn’t figure out if she was seeing the same dog over and over, or why there were tons of the same dog running around and snorting at her. Seeing double would’ve been a vacation for her eyes.
So poor Maple just chilled on my lap at the picnic table. She was the calmest I’ve seen her…her whole life! At one point I got up to walk with her around the dog park and she liked that, but was definitely unsure about it. The second I had her on the leash and out of the gate, she perked up and returned to her usual, bubbly self! She was so happy to be out of there, and I said that out loud not realizing anyone else was near me. Well the other person chimed in “Isn’t it supposed to be the opposite?”
Since we’ve been sick…I didn’t think it was worth cooking anything lavish. With only my taste buds functioning, it wasn’t worth washing the dishes! So I made us some pizza with homemade red sauce. Everyone has their favorite frozen pizza and those are great because of how easy they are, but making your own pizza is almost just as simple and is SO much better for you! So next time you get the urge to thaw out some card board covered in cheese, opt to make your own and see what you think.
And before you ask if I made my own dough. Heck no. Who has time for that? Unless someone can convince me that making my own pizza dough is way faster, simpler, and tastier than I am thinking, I never will! 🙂
Weight Watcher Points Per Serving: 4
Store bought pizza dough (I used Pillsbury)
1 48 oz can of whole peeled, crushed, or diced tomatoes
1 teaspoon garlic powder
1 teaspoon dried oregano
1 pinch red pepper flakes
1 tablespoon olive oil
salt and pepper
1 ball fresh mozzarella, sliced
1/2 cup parrano cheese (whatever shredded cheese you like!)
1 bunch of fresh basil
Whatever toppings you like really!
For the dough, just follow the directions on the tube. (Pillsbury Directions – heat oven to 425. Spray or grease any size cookie sheet. Unroll dough onto cookie sheet. Press to desired thickness. Spread pizza sauce and add toppings.)
For the sauce, in a small pot heat the olive oil over medium heat and then add the garlic powder and crushed red pepper flakes. Let those hang out in the hot oil for a couple minutes.
Add the tomatoes, including the juice (if using whole peeled, break up the tomatoes before adding to the pot or use your spoon once added) to the pot. Stir in the oregano. Bring the mix to a boil and let simmer until the sauce thickens a bit.
Spoon 1/2-1 cup of the sauce over the pizza dough and spread evenly. Make sure to leave a border of un-sauced dough…for the crust.
Spread out a few slices of mozzarella cheese evenly over the sauce. Then sprinkle the parrano (or whatever shredded cheese you like!) over top.
Grab a bunch of basil leaves, and I like to use my kitchen scissors and cut the leaves over top the pizza and just let it land where it desires!
Bake according to the dough tube directions. (Pillsbury Directions – Bake 9-13 minutes for cheese pizza. Bake 13-17 minutes for pizza with toppings. Or until the crust is a deep golden brown)