Lunch Box Chronicles: Day One-Hundred and Twenty-Eight (Kick-Ass Pizza)

OK, this might not be the proper vernacular for a mommy-type blog, but I just have to say it.  Spelt Right makes a kick ass pizza dough - and Whole Foods Portland makes a super kick ass - pesto pizza with Spelt Right dough known as the Penobscot.

This is so good it should be illegal!  

Having just delivered a boat load of spelt pizza dough to Whole Foods, I was inspired to order a pizza on the way home after running errands.

The picture Tim took is a little bizarre.  It makes the pizza look like it is glowing.  Could this pizza  possibly have a divine purpose?  Is radioactive?  Or is it simply just kick-ass?  In my humble opinion ----- a little of each.

Divine Kick Ass Spelt Pizza from Whole Foods - Portland

Lunch Box Chronicles: Day Ninety-Four (Enjoying the Last of Summer Bliss - Homegrown Basil, Walnut Pesto on Spelt Right Pizza Dough)

End of the summer bliss, on to too much homework!

School is upon us along with so many other obligations and distractions that this every day blog is becoming more like a once a week blog.

But we are still here.  Still talking about healthful and tasty foods for your kids.  Still sharing our recipes, albeit at a slower pace as the pace around this house kicks in to high gear.

Just to pose a question out there to other parents, do you think your kids are getting too much homework?  Spencer still is befuddled by the idea of being in school for 8 hours and then having 2 to 3 hours of homework piled on after school.  When is there time for a kid to be a kid?   I tend to agree with my kid.  Enough is enough.

For our end of the summer treat, we picked the remaining basil from the garden and made a pesto with walnuts, evoo, garlic, sea salt, and grated parmesan cheese.    We placed the wonderful pesto on Spelt Right pizza dough, along with slices of garden tomatoes, and a bit of grated mozzarella, and baked at 450 for about 10 minutes.   The result was a yum, and a longing for the summer that is soon to be fall.

Lunch Box Chronicles: Day Seventy (Homemade Pesto on Spelt Dough)

This my second post today.   This morning we joined the Scarborough Farmer's Market for some Fourth of July marketing.  The market had a steady flow of customers, but not quite as busy as we would have liked.  Our focaccia was a big hit.  Sold out and know what to bring more of next time.  After the market, I crashed for an early afternoon nap, only to be awaken by the VERY LOUD "MOM!!!!, When are we going to Aquaboggan!?!?"  Thank you Olivia for waking me from my deep sleep....I dreamed my way out of my dream and into reality knowing that I could not break the promise of an Aquaboggan Day.   So, along came Grandma, Spencer, Tim and Olivia and made our way into aquatic heaven.   Arriving after 3pm is always a treat with discounted prices and less crowds. 

We made our way back home around 6:30pm to sort through all of the wonderful finds from the Scarborough Farmer's Market - lettuces of all varieties, more lettuce, more lettuce, beets, mesclum greens, and some other unknown greens.   The night before, we bought some basil from Olivia's Garden (not to be confused with Olivia the 8 yr old).  We set to work, chopping and preparing.

MENU: Spelt Right Pizzettes with homemade pesto (some topped with mozzarella and fresh tomatoes), salad, beets, and beet greens.

HOMEMADE PESTO (adapted from The Treasury of Creative Cooking):
1/4 cup extra virgin olive oil
2 TBL pine nuts
1 bunch of Olivia's Garden basil (or any other variety you can find)
2 medium garlic cloves (peeled)
1/4 teaspoon salt or to taste
1/4 cup grated Parmesan cheese (fresh is best, but I used already grated)

Step One: saute pine nuts in 1 TBL of EVOO until golden - be careful not to burn
Step Two: Combine all ingredients, except the cheese, in a food process.  Blend until finely chopped.
Step Three: Transfer basil mixture into bowl, fold in cheese.
Set Aside

Preheat oven to 450F.  Take one fully thawed and risen Spelt Right dough.   Cut into 6-8 balls.  Shape into pizzettes on to lightly oiled baking pan.  Top with Pesto.  Add mozzarella and sliced tomatoes if desired.   Bake until edges are golden brown.   Serve with salad, beets, beet greens or whatever else you may find at a Farmer's Market.  Enjoy!  Two Thumbs Up