MY FAVORITE MAKE-AT-HOME PIZZA & MONDAY MOTIVATION

The apartment I live in now is my third in NYC, but it's my first with a real kitchen. The space - a railroad kitchen with a window, lots of a cabinets and mixed granite counter tops - is a huge part of the reason why I fell head over heels for the apartment. I've always wanted to share photos of my home on here, but my indoor photography skills are seriously lacking, and we're currently doing some remodeling work that won't make for great pictures. Though we did just get the cutest silvertone reindeer head that B mounted to the wall and I threw a strand of pearls around. I'll post a picture of her. She's just the cutest. Reiny.

Anywho! Anyone who has read this blog for some time knows that I'm not much of a cook. My first few years in NYC consisted almost completely of dining out and take out with a pot of Kraft Mac & Cheese thrown in there about once a week or so. When I took an interest in health and fitness a few years ago, I was living with a mini fridge, a microwave, and a single burner. Designing a meal plan that could be largely prepared and consumed in my teeny tiny studio was a challenge.

I was so wonderfully overwhelmed with my real live kitchen when I moved in almost two (!) years ago. I realized I still didn't know what the hell I was doing, and a popular item those first few months was pizza on pre-made whole grain crust. It's tough to mess that up.

I don't make pizza all that often these days but once every few months it's a wonderful treat. I recently posted a photo of my favorite make-at-home pizza a few weeks ago and was asked for the recipe. (Well, it's more like an assembly than an actual recipe.) 

PESTO, CORN & MOZZ PIZZA ON WHOLE WHEAT CRUST

Ingredients:

Thin whole wheat pizza crust (mine came from Target's Archer Farms brand, two to a pack)

Pesto (you can make your own but I'm lazy and buy it prepared from a gourmet market)

Part-skim mozz (shredded or whole)

Sweet corn (fresh or canned)

Preheat the oven as directed on pizza crust package. Spread pesto onto crust. (No need to brush dough with olive oil first - the pesto covers this. Pun intended.) Top with part-skim mozz (I buy a big ball of it and slice it into thin disks; I prefer it to shredded for this particular pie) and corn.

Easy-silly, right? The flavor combo here is dynamite: the pesto is savory, the mozz is smooth (and the part-skim saves you some cals!) and the corn is sweet. I love, love, LOVE it. 

This is my perfect summer pizza. It's indulgent, yes, but we had it once and I feel not an ounce of guilt. Now I have to start dreaming up ideas for our perfect fall pizza. Any ideas? 

Can you believe September is half over?

Tentative workout schedule for the week...

Monday (Today) = Off

Tuesday = Spin

Wednesday = Pilates

Thursday = Spin

Friday = Pilates

Saturday = Spin

Sunday = Body Sculpt

What are you eating this week? How are you sweating?