This morning I woke up planning for an easy run since I couldn’t fall asleep until nearly midnight last night. Then Maizey came bounding into the bathroom and starting excitedly pawing at me. Usually she sleeps through my early-AM workout departure or sleepily meanders out of her bed to greet me, if she happens to wake up.
But today, she was pinging off the walls, especially after I put on my Vibrams (I think she recognizes them like she recognizes her leash since I run with her quite a bit). After seeing her excitement, I had to take her with me. And there lay the demise of my easy run.
It was a beautiful morning – almost chilly even, which was a nice change. I ended up running further and faster than planned because Maizey was pulling so much (bad dog). And I was grateful because it felt really good. Sometimes a crazy dog is a good thing. But while she got to come home and sleep, I had to go to work after a night of little sleep.But you know what helped me survive the day? Thoughts of dinner. Anyone else get really excited about meals they plan? Yeah, I know you guys do. I’m asking the choir if they like to sing. Glad you understand.
This was dinner. And it was good.
Whole Wheat Leek & Goat Cheese Pizza
- pizza dough*
- 1 small can tomato sauce
- 1 leek, thick base section thinly sliced and rinsed well
- handful of cherry tomatoes, sliced
- goat cheese (I buy the big logs at Whole Foods – it’s the cheapest I’ve found)
- garlic powder
- italian seasoning
- olive oil
*You can make your own pizza dough or buy pre-made pizza dough. I bought Whole Foods frozen whole wheat pizza dough and really liked it. I thawed it on the counter for about 5 hours and used half of the ball to make one pizza that could serve 2-3 people.
1. Place an oven rack in the lowest area of the oven and preheat to 425 degrees. Also heat a sauté pan over medium-high heat with about a teaspoon of olive oil.
2. Pour tomato sauce into a small bowl and season to taste with salt, garlic powder and italian seasoning.
3. Sauté the leeks in the heated pan for about 5 minutes until tender and starting to slightly brown. Set aside.
4. Pour a little olive oil on a cookie sheet and smooth it over the pan. On a counter top, shape your dough, pressing from the middle of the dough, use your fingers to shape the pizza dough to desired thickness. Gently lift and place on the oiled pan. (You could shape it on the pan directly but I find it tends to get stuck to the pan after cooking if I do that rather than oiling and just placing it on top.)
4. Spread a few spoonfuls of the tomato sauce mixture and spread evenly over the dough. Top with leeks, tomatoes and desired amount of goat cheese. Drizzle some olive oil and sprinkle some sea or kosher salt on top.
5. Bake on the low rack for 12-15 minutes until edges of pizza are lightly browned and cheese begins to melt. Using a spatula, immediately loosen from pan and let sit for 2-3 minutes before cutting.
Update: this makes awesome leftovers! Preheat the oven to 400 degrees and place leftover slices directly on the oven rack (set at the lowest place in the oven). Heat for 6-8 minutes until warm, the bottom is crispy and cheese begins to slightly melt. Delicious!
What’s your favorite pizza topping? I love real tomatoes on my pizza. I love how they taste with the olive oil on top and how they get all soft.