Speedy Pizza for Two

My dad has been craving pizza for a while and I thought I’d give him a treat tonight and make him some. One problem: it was already supper time when I decided this. Pizza dough I’ve made in the past has a rising time, and I didn’t feel like making the poor man wait while that happened, so I did a quick search–All Recipes, I love you–and found a no-rise recipe, ready for adaptation! I didn’t change much, just swapped in some whole wheat and added a bit of spice so it wasn’t so plain, and it officially has my dad’s seal of approval!

Now, keep in mind that it won’t be this magical perfect crust. It was made for speed and ease, and you sacrifice a little, but not too much! If you’re making it, I recommend rolling it pretty thinly because a thick crust with no rise may not be as pleasant. This crust is crisp and quite flavourful all by itself (I stole a piece of the crust from my dad, trust me, I know :P), and holds up well under toppings. I made half of the recipe called for on All Recipes, which is what makes it for two. I spread it with a thin layer of spaghetti sauce, some mozzarella, salami, and green olives, and all pizza needs in this house were met!


1 cup all purpose flour
1/2 cup (plus extra for rolling) wholewheat flour
1 1/4 tsp active dry yeast (half a 0.25 oz packet)
1/2 tsp salt
1/2 tbsp sugar (1 1/2 tsp)
1 tbsp oregano (more or less to taste, or none at all)
1 tbsp vegetable oil
1/2 cup warm water (110 F)

Preheat your oven to 375 F.

Mix all dry ingredients (flour through oregano) in a medium to large mixing bowl, then stir in oil and water.

Roll out to desired thickness on a well floured surface (remember, I recommend thin! About 1/4 inch should do), and then place it on a pan or baking tile with flour lightly sprinkled on the surface. Put whatever toppings you’d like on it, then bake until crisp at the edges, 20-25 minutes.

–Happy cooking!


Grilled Romaine Salad

Sorry I haven’t posted in a while, guys! I’ve been a bit busy starting to do a little catering business, so the blog kind of got put on the back burner (do I get points for this awesome pun?). Anyway, let’s get to this recipe inspired by this

  • http://www.inspiralized.com/2014/08/13/grilled-romaine-with-caramelized-onion-noodles-blue-cheese-and-greek-yogurt-balsamic-dressing/
  • post on Inspiralized!

    It’s a very simple salad which can be a great side or even a main meal, but it’s such a different idea from the typical big bowl of veggies which pops into mind when I first hear the word salad. It’s different, and has the most fantastic flavours and textures, and if you’re looking to impress people with it, you’ve picked the right recipe.


    1 Romaine lettuce head, rinsed, ends chopped off and cut in half lengthwise
    2 tbsp extra virgin olive oil
    salt and pepper, to taste
    1 onion, cut into thin strips
    1/4 tsp garlic powder
    1/2 cup feta or shredded parmesean (optional)

    For the dressing (might make extra, depending on how much you like)
    1/4 cup lowfat plain yoghurt
    3 tbsp balsamic vinegar
    2 tsp Dijon mustard
    1 tbsp honey
    salt and pepper, to taste

    To start, heat a sauté pan with 1 tbsp olive oil over medium high heat and sauté onion, with garlic powder and a dash of pepper, until golden brown, about 10 minutes. Remove from heat and set aside.

    Next, preheat your grill to medium heat and brush the insides of the lettuce halves with remaining tbsp of olive oil. Generously sprinkle on black pepper and add a dash of salt. Once your grill is preheated, place the lettuce on it, cut side down, and let cook for about 4-5 minutes, keeping a close eye on it to make sure it doesn’t burn. It’ll get a few blackened pieces, but they’re crispy and delicious and nothing to worry about.

    Remove from grill and place the lettuce halves on two plates, cut side up, possibly with some kind of meat or pasta if this salad is a side, and spread desired amount of caramelized onions over the surface. Sprinkle on cheese (if you eat cheese) and drizzle on dressing. Enjoy a super interesting and fancy feeling salad that makes you definitely want to eat your greens.

    –Happy Cooking!