White Pizza

1 tsp yeast

1 ½ c warm water

½ tsp sugar

3 c flour

¾ tsp salt

3 tbsp olive oil

1 c milk

2 tbsp unsalted butter

2 tbsp flour

¼ tsp salt

¼ tsp cayenne pepper

½ tsp dried basil

4 cloves garlic, minced

4 oz fresh mozzarella cheese, sliced

¼ c shredded parmesan cheese

1. Add yeast and sugar to bowl of warm water and let stand for 10 minutes.
2. In a mixer with a paddle attachment, combine flour and ¾ tsp salt on low speed.
3. Slowly drizzle olive oil into flour while mixing and allow to completely combine.
4. Add yeast/water mixture and mix until combined. Dough should still be sticky.
5. Coat/spray a bowl with oil.
6. Grab dough out of mixing bowl and form into a ball.
7. Put ball of dough into coated boll. Cover with plastic wrap and let sit for at least an hour. Dough will double in size.
8. In a saucepan, melt butter.
9. Add flour to butter and stir, making sure that the flour does not begin to brown.
10. Add warm milk and stir.
11. Add ¼ tsp salt, cayenne pepper, basil, and minced garlic.
12. Continue stirring milk mixture as it continues to thicken for about 5 minutes
13. Remove from heat.
14. Preheat oven and pizza stone to 500 degrees.
15. Once dough has double in size, sprinkle flour on a clean surface and roll dough out with a rolling pin (or a bottle of wine if your rolling pin is broken :)).
16. Remove pizza stone from oven and carefully place rolled out dough onto stone and rolled edges over to form a crust
17. Spread cream sauce on dough, top with sliced mozzarella cheese and finish with parmesan cheese.
18. Bake in oven for about 12 minutes or until cheese begins to turn brown. Note: Halfway through baking, I like to brush an olive oil/salt and pepper mixture onto edges of crust.

Pumpkin Granola Bars

2 1/2 c oats

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp salt

1/4 tsp baking soda

1/4 c nuts (I used pecans)

1/2 c pumpkin puree

1/4 c peanut butter

1/4 c agave nectar

1/2 tsp vanilla extract

1/4 c chocolate chips

1. Mix oats, cinnamon, ginger, allspice, nutmeg, salt, baking soda, and nuts.
2. In a separate bowl, mix pumpkin, peanut butter, agave, and vanilla.
3. Combine wet and dry mixtures and mix thoroughly so that oats are completely coated.
4. Line a baking dish with parchment paper and pour mixture in dish. Note: I use a sheet of parchment paper much larger than the dish to help with removal after baking.
5. Press mixture into dish so it is compact and even.
6. Put chocolate chips on top, pressing into mixture.
7. Bake for 25 min at 350 degrees.
8. Allow to completely cool, then lift parchment paper to remove and place on counter.
9. Cut into bars.

Baked Sweet Potato Wedges

1 sweet potato, cut into wedges

1 Tbsp Olive oil

Salt, to taste

Pepper, to taste

½ Tsp Thyme

1. Toss all ingredients in a bowl ensuring that potato wedges are evenly coated.
2. Spread wedges in one layer on a baking dish.
3. Bake at 375 degrees for 30 mins, turning wedges over half-way through.