So on Monday we talked about mixing up our protein sources. It is so important to mix them up because they all offer different nutrients that we need! Our body likes variety, because that way it gets all the good stuff.
But you see, last week I showed you this beauty…
and promised a recipe. So this does have chicken on it…but chicken is still good!
I started out with the wheat pizza crust from here. I LOVE her blog. She is a fellow Utah blogger, and I love all her recipes. Her blog says it is for kids, but I think we could all eat everything she puts up!
It was my first time making something with yeast. I was terrified. Yet it turned out fine! I baked the crust for 10 minutes with nothing on it to make it a but more crispy.
From there, I kind of just did what I wanted. We had spinach and a red pepper in our fridge, so I worked with it.
I failed to take pictures of the process, so bear with me. It is quite simple. I grabbed two handfuls of spinach (I know, so precise), and chopped the red pepper into small bite size pieces. In a large pan I drizzled a little olive oil and then put the spinach in to begin wilting a bit. As it starts to wilt, I chopped up some left over chicken we had into small pieces. I then added the red pepper and chicken to the wilted spinach and olive oil. Mix it all together.
Then, on the pre-baked crust I spread a little mozzarella cheese on the bottom. I then dumped (again, very precise) the veggie and chicken mixture on the pizza. Spread it around, top with a bit more cheese, and pop it in the oven at 475 for about 15 minutes. Then bang…you got a delicious pizza!
- a whole page of Meat Free Meals
**Pretty sure I have a few pictures of me screaming on Santa’s lap. It was either me or my sister that would actually only go to Mrs. Claus. Really.
**I’m not sure why I asked this, because I hate questions like this. But it would probably be eggs. Or almond butter. Really.