Spontaneous Bruschetta

I was rummaging through my fridge, and this is what I had:

beets + their greens
red pepper
goat cheese
hummus
loaf of bread about one day away from croutinizing

So, I sauteed garlic (a given in my fridge), beets, peppers and their greens, splashed a little balsamic over the mix, toasted the bread, spread them with goat cheese and bit of hummus and topped it with the vegetables.

Spontaneous bruschetta: tasty, filling, & exceptionally nutritious - from iron to fiber, this one's got the micro- & macro-nutrient fields covered.

EASY PIZZIE

Almost every Sunday night growing up, my family would eat pizza. No, we didn't order it, nor did we throw a it's -just-like-delivery-DiGiorno in the oven, my mom made the dough and we selected our toppings and constructed our pies ourselves. A recent reconstruction of this tasty Sunday evening treat is to the left. The dough is so simple and delicious you'll wonder why in the world you've never given it a shot before.

Proof 1 tbsp yeast in 1 cup warm water with 1 1/2 tsp of salt and 1 1/2 tsp sugar for about 5-10 minutes. Pour this mixture of 2 cups of all-purpose flour (don't go for wheat, you'll regret it later). Knead the dough with another 1/2 - 3/4 cup flour under smooth (it shouldn't be sticky). Let the dough rise till it's doubled in size, 1 1/2 - 2 hours.

Spray your pan with PAM (very important) and color your pizza with your favorite toppings. I chose peppers, onions and Sopressata for this one. Bake at 425 or so for 12-15 minutes. Eat as many pieces as you can.