Pizza Amore

When the moon hits the sky, like a big pizza pie, that’s amoré!!!

Are you channeling Italy yet? Well go grab a glass of proseco and come back to check out this pizza dough recipe. I haven’t shared any recipes in a while, but let me tell you, I’ve been cooking up a storm in my kitchen. This recipe came to me from one of my besties. When I moved into our last apartment, she got me the 100 Pizzas cookbook. Every single pizza in this cookbook is made with ONE recipe of pizza dough.


The best part of this pizza crust is it’s not too thick and it crisps up so scrum-diddly-umptiously. The pizza dough will make enough for two large personal pizzas or one actual large pizza, depending on how you stretch it out and how thin/thick you like it.

The only not so fun part about the dough? Kneading. But kneading always makes for the best crusts, getting just the right amount of air into them so they don’t turn out too dense. But why not have some fun while kneading? I tried out my time lapse camera setting for the first time while kneading but alas I have no patience for the slow uploading speeds of my computer. Soooo you don’t get to see that video.

But here are your 5 simple ingredients for this versatile crust!

  • 2 1/4 cups white bread flour (plus a little extra for dusting/ you can swap in whole wheat if you prefer)
  • 1 tsp. instant yeast
  • 1 1/2 tsp salt
  • 3/4 cup lukewarm water
  • 1 tbsp. olive oil (plus extra for kneading)

And that’s it! Now comes the fun part:

  1. Sift the flour (or dump like I did) into a mixing bowl and add the yeast and salt, making a small well or crater in the top. Mix the water and oil together and pour into the bowl, using a rubber spoon to gradually combine all the flous to make a sticky dough. (It may not seem like it will all combine at first, trust me, it will.)
  2. Lightly flour the work surface and your hands and knead the dough for about 10 minutes (20 if you are doubling the recipe. Good luck with hand cramps) until it’s smooth and elastic.
  3. Cover the dough with some lightly oiled plastic wrap or a dampdish towl and let rise for about an hour, or until it has doubled in size. Don’t cover it too tightly or the platic wrap WILL bust open. At least that’s what happened for me…

Once your dough is done rising, it’s time to start your pizza! I love making pizzas when people come over because it’s fun for others to feel a part of the meal, but also your guest gets to decide how they are going to eat it. I’m thinking this would be a fun meal for kids to get involved in too! My favorite combination I came across when I was studying abroad in Austria: artichokes, banana peppers, and salami. Salty and delicious!


Bake at 450 for 9-12 minutes or until you’re at the right crispiness for your taste buds. If you’re using a pizza stone, be sure to preheat the stone first. Or you may hear a gunshot-like sound 5 minutes into cooking and look in the oven to find your brand new stone comepletely shattered and your pizza chillin on the oven rack….or something along those lines…3

^^ Our shattered pizza stone go figure…

Before you pop it in the oven, try melting a tbsp. of butter with a few dashes of garlic powder and lathering that all over your crust. That’s of course if you’re not going the healthy route duh…. But I also like to chop up some fresh basil OR if there is no basil in the house I’ll go with a quick sprinkle of oregeno. YUM. Writing this has me dreamin in Italian, scootering off to a piazza to grab some fresh pizza and walk down the streets of Roma. Please and thank you.


But anyways this is a great recipe for Super Bowl Sunday to make appetizers or quick slices to soak up some of that beer. Try out this easy-peasy pizza and let me know what you think :) How do you like your pizza?



Slow Cookin’: The Autumnal Edition

October is here. And did you know autumn is my favorite season? #basicwhitegirl, I know. I just can’t help it I love the clothes and the shoes and the smells and the crunchiness (of leaves) and the cool running weather and especially … the food.

Everything is warm and cozy and the definition of fall food to me is comfort food. With that said, I’ve been on a crock-pot spree for the past two weeks trying to find some good meals.

So I figured I’d compile a few of my absolute favorites which I think you need to try ASAP.


First up is my friend Olivia’s Cream Cheese Chicken Chili (original source here). OhMyYUmmm. It is everything and more that you expect in a crock-pot meal. The cream cheese gives it that extra creamy-ness and it’s chalk-full of chicken which is a plus in my book. This one is packed with flavor and sure to be a staple in our home from here on out.

Next I tried Kari’s Rosemary Chicken with Butternut Squash. Now this is my first time cooking with butternut squash. I grew up eating it but never ventured into preparing it myself. There needs to be a disclaimer on this vegetable about how difficult it is to cut. Moving on to the recipe however, if fall had a taste, this would be it. Butternut squash is just perfect for capturing the spiciness of the season and I love rosemary on chicken and/or potatoes so needless to say I loved this.

Last but not least goes to my favorite of the season so far. It’s from the must-have book Slow Cooker Bible and is their Chicken Fiesta Soup. I’ve been trying to resort to my cook books more as opposed to Pintrest meals which are great and all but what’s the point of having cook books if you aren’t gonna use them, right? So this one is easy to make (like most crock-pot recipes) and is packed with meat, veggies, and flava-flave. It’s basically a fiesta in your mouth. Save this one for Cinco de Mayo, Día de Muertos, or really every other day of the year.


  • 4 Boneless, skinless chicken breasts
  • 1 can (14 1/2 oz) stewed tomatoes, drained
  • 2 cans (4 oz. each) chopped green chilies
  • 1 can (28 oz) enchilada sauce
  • 1 can (14 1/2 oz) chicken broth
  • 1 cup finely chopped onion
  • 2 cloves of garlic, minced
  • 1 tsp of ground cumin
  • 1 tsp of chili powder
  • 3/4 teaspoon black pepper
  • 1 tsp of salt
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen whole kernel corn (I used canned)
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • Optional: taco chips, sour cream and shredded cheese to dress it up

– Now. Throw everything into the crock-pot. :) Cook on LOW for 8 hours or HIGH for 4 hours. I’m telling you this one was totally worth it and we had leftovers for quite a while. I’m planning to make this one again, freeze it and use throughout the winter.


And for the record if you don’t have the Slow Cooker Bible and you like your crock-pot even just a little, you need this book in your life. There are simple things and fancy things, but all just throw-it-in-the-crock-pot-easy kinda of recipes. You’ll look like a culinary genius to your friends. What more could you ask for in the kitchen?

Oh and btw this would be amazing with some homemade bread. Just sayin’…

Let me know what you think! What are you making in your crock-pot this season?!