Why does time have to fly by so fast?! Especially during spring break?!
Nick’s been studying everyday but at least he has the nights free and is a little less stressed. The other day he even came home early so we could go to the zoo as a family before our passes expire. Carly really enjoyed the zoo this time with daddy lifting her up so she could easily spot the animals. Since there were two of us we also let her get out of the stroller and walk a bit. She had a ball! She is really starting to love being independent. Maybe a little too much. The rule about holding my hand doesn’t always stick that’s got me contemplating getting one of those leashes for kids. Don’t think I can bring myself to do that though so she’ll just have to learn to hold my hand or sit. Probably better that way.
Well it was a fun time but I was definitely struggling as we walked around the whole zoo. And when I say the “whole zoo” I mean it. There’s a secondary exit we usually leave from and when we got close we found it was blocked by construction so we headed back but instead of going through the way we came we accidentally took the long perimeter route up an enormous hill (I’m terrible with directions). I made Nick hunch over and push the stroller (umbrella strollers definitely weren’t made for 6 foot men to push) and was wishing I had not cared so much about fashion and instead worn yoga pants and tennis shoes. But we made it back to the car and then decided to treat ourselves to a delicious dinner at Texas Roadhouse… at 4:30. Haha! There were actually quite a few people already there although we might have been the only ones under 65. We like to eat early.
Speaking of eating, how about some yummy Veggie Rainbow Pizza!? Yay!!! Happy Pizza Night! I am a big fan of pizza. I LOVE sauce, cheese, a mountain of toppings, and the delicious crust cooked perfectly on a pizza stone. Speaking of the crust, you’ve got to make my No Knead, No Rise Pizza Dough! You can have your pizza on the table in just 30 minutes! Plus, you can make it with some whole wheat flour like I did to be a little healthier.
I know the typical thing to eat for St. Patrick’s Day is Corned Beef and Cabbage but the last time I had it I… we’ll just say it wasn’t nearly as good as pizza. I know I should try it again but I don’t want to spend the money and time to then be disappointed, ya know? So I decided to run with the whole “rainbows & leprechauns” thing to make a delicious AND healthy meal that the whole family will enjoy. Plus it can really be made/eaten any time of the year.
So yeah, there’s a whole rainbow of colorful veggies on this pizza. Red tomatoes oh and the sauce, orange bell peppers, yellow bell peppers, green broccoli (you could use green pepper but I wanted a variety of texture), blue… sorry, blueberries just didn’t cut it, purple red onions (why are they called red onions when they are totally purple?!), and white mozzarella cheese. There are so many other veggie color options but these came together quite nicely but feel free to switch things up! And let me know so I can try it in the future! Enjoy!
Veggie Rainbow Pizza
Veggie Rainbow Pizza
- 1/2 pizza dough recipe, (or 1/4 recipe for thin crust)
- 1/3 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1 vine-ripe tomato, sliced
- 1/2 orange bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 cup broccoli florets, chopped
- 1/4 cup red onion, sliced
- Crushed red pepper flakes
- Place pizza stone (or upside-down baking pan) in the the bottom third of the oven and preheat to 450 degrees F.
- Prepare pizza dough as directed in recipe or use a premade pizza dough. Roll out on a lightly floured surface and place on a cornmeal dusted pizza paddle or parchment paper.
- Top dough with pizza sauce, cheese, tomato, bell peppers, broccoli, and onion. Slide the pizza off the paddle (or if using parchment paper just slide pizza with the parchment paper) onto the pizza stone or upside down pan. Bake fore 10-12 minutes or until crust is done and cheese is melted.
- Remove pizza from the oven and let it cool for 5 minutes. Top with crushed red pepper flakes and slice.