Just like many other runners around the country, there is some preparing for a race going down in the AGAHM hood. Eh. Its not me. Did I trick ya?! The Scientist is gearing up for his first half marathon. I’m super excited for him!
Last night was supposed to be around a 5 mile run outside for him. He was going to run and I was going to ride my bike alongside of him signing the theme to Rocky as loud as possible. If that doesn’t make you want to run faster, I don’t know what would!
Instead we both got caught in traffic on the way home and it ended up being around 7:20 when I walked through the front door. Ugh. No way jose was that run/bike ride happening.
We did the next best thing…pizza and beer!
We BOTTLED beer and made TORTILLA pizza! Tricked ya again. Come on! Remember I have that whole healthier living journey going on?!
Tortilla pizza isn’t an Earth shattering idea but it is one that I’ve been meaning to try. As I walked in the door later than planned I was in the mood for something savory, cheesy and not a meal I would regret later.
Hello Tortilla Pizza!
I started with the basics for the first pizza. Just some good ol’ tomatoes and onions from my CSA haul and a little mozzarella cheese.
Spray the tortilla with some cooking spray and bake for about 4-5 minutes at 350 degrees.
Once the tortilla has a little bit of crisp going on, bring out of the oven and pile on the veggies. For my first attempt I used the above goodies (plus a few tiny dollops of ricotta cheese!) and drizzled with a smidge of EVOO and fresh ground pepper.
Place back in oven and bake until the cheese has melted and tortilla starts to get browned along the edges. For crispier crust, let it bake longer.
Slice and enjoy!
I was totally surprised at not only how tasty this pizza was, but also how FILLING it was. It definitely hit the spot for that comfort food need and in record time.
While The Scientist and I noshed on some gourmet pizza and sufficiently complained about traffic, we also started the 2nd stage of our beer brewing adventure. The brewing started a few weekends ago when Hurricane Irene was showing her ugly side to us. According to our directions the beer was ready to be bottled and set aside to let the carbonation process start.
The keg was brought up from the basement and the bottles were sanitized.
Our system was that I added the sugar to the bottles, The Scientist filled the bottles and I made sure to get the sugar dissolved. It was the perfect assembly line.
Now that they are bottled we just let them sit and wait to give it all a try in a few weeks. Eek! So excited!
To pat ourselves on the back I made a few more pizzas with plans to take some for lunch later this week.
I got fancy and added chicken sausage.
The result…burnt crust.
Fortunately I have learned (mostly from Mary) that all problems can be solved with a little Frank’s Red Hot sauce.
Mmm…pizza and hot sauce. All that was wrong was made right.
It is possible that this pizza was consumed rather than brought for lunch. Oops.