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Two weeks ago, I realized that our vacuum wasn’t working very well, and decided to change the bag.

It was disgusting and weighed more than my baby. I don’t want to talk about it.

I tossed that sucker in trashcan and then realized we were out of vacuum bags. Unfortunately, the cheapest way to get vacuum bags for our cleaner is online.

I ordered them two weeks ago and they still aren’t here.

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For someone who usually vacuums every single day (dog+cat+baby…it’s necessary) it has been torture. Every time I hear breaks squeak outside, I rush to the door hoping it’s the UPS man with my vacuum bags.

Before you say it, let me just ease your mind and let you know that the jokes about how exciting my life is (sprinting to the door in hopes of cleaning supplies) have been constant. Meeker is on top of it.

The point of this pathetic vacuum bag story is to let you know that I hate waiting.

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Remember this pizza crust that takes approximately 15 minutes from start to finish? Yeah, I love that pizza crust. But the other day I was reading about a pizza crust that must rise for 18 hours.

18 hours?! Yeah right, I’ll never make that. My pizza crust takes five seconds to make! Hah, those suckers.

However, I kept thinking about how good it must be…if people are waiting 18 hours for the pizza crust, there has to be something to it, right?

So I did it. On Friday night I put together the ingredients and then forgot about it for 18 hours. Let me tell you, it was no more difficult than making my tried and true-easy-peasy-lazy-pants-pizza-crust.

But the result.

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ohhhh myyy goshhh. I was flipping out while I was eating it. FLIPPING OUT. It was crisp and chewy and bubbly and better than anything I’ve ever had in a restaurant. I couldn’t even sit down.

Ask Meeker, I ate the whole pizza while pacing around the kitchen. Not to mention my pizza had an entire head of broccoli and an entire bushel of asparagus loaded on top of it. (Meeker’s had significantly less green)

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I realize I made a pizza for you all last Monday – but that was nothing compared to this. NOTHING.

I beg you to go home and make this pizza.

Broccoli Asparagus Pizza

PRINT Recipe

Half Recipe for Crust from Bon Appetit

  • 3 3/4 cups flour
  • 2 teaspoons sea salt, finely ground
  • 1/4 teaspoon active dry yeast

1. Whisk ingredients with a wooden spoon. Add 1 1/2 cups water gradually and stir well until even. Gently form dough into a ball with your hands and transfer to a clean bowl.

2. Using plastic wrap, cover dough and let rise. This should be done at room temperature and will take around 18 hours. It’s ready when the dough’s size has about doubled and it’s surface is covered with small bubbles.

3. Flour work surface and move dough to begin gently shaping it into a rectangle-esque shape. You’ll want to divide it into three equally sized portions and work on each portion individually.

4. Create four folds by gathering the four corners together. Turn dough upside down and gently shape into a ball; dust with flour, set aside and work on remaining portions.

5. For about an hour, let the portions rest while covered in plastic wrap. When the dough is flexible and soft, it’s ready to be worked with. (It can be made up to this point 2-3 days ahead and kept in the refrigerator)

Sauce

  • 1 can fire roasted tomatoes, whizzed through a food processor
  • 2 heads garlic, crushed
  • 1 T olive oil
  • 1 t dried Italian seasoning
  • pinch red pepper flakes
  • salt and pepper

Put the olive oil in a pan and heat over medium high heat. Add the crushed garlic and bloom for about 30 seconds. Then add the rest of the seasoning and the tomatoes. Bring to a low boil for about 10-15 minutes.

Pizza

  • 1 medium head of  broccoli (including the stems) chopped steamed
  • 1 bushel of asparagus, chopped and steamed
  • ½ c mozarella cheese

Take one of the 3 pizza doughs and spread it into a circle. Then put about ⅓ a cup of sauce onto it, add the toppings and bake at 500-550 degrees for about 10 minutes or until bottom of crust is browned.

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