Purple Pizza (and a delicious dessert!)

Happy Thursday everybody! Welcome to everyone who found my blog via the shoutout from sweet Ashley over at Adventures of Newlyweds! I’m glad you’re here 🙂 I hope y’all are hungry because I’ve got more recipes coming your way!

This past weekend, I got a little creative in the kitchen and tried out a new pizza recipe. I mentioned that we got a pot of basil at the farmer’s market that had Thai basil and purple basil in addition to the traditional Genovese basil. I already tried out some of the Thai basil in a chicken stir-fry, but I had no idea what to do with the purple basil. Enter this recipe. I eat with my eyes so the idea of making a monochromatic pizza (even if it is purple) really appealed to me.

Freshly picked basil…eat your heart out Martha Stewart

 I actually made the purple pesto using a combination of the recipe that came with the pizza and then this recipe. I used 2 cups of purple basil leaves, 1/3 cup of cheese (I used a combination of pecorino romano & parmigiano reggiano), 3 cloves of garlic (definitely going to want to use less if you don’t like an intense garlic flavor in your pesto), 1/4 cup of pine nuts (expensive but worth it for good pesto), and about 2-3 tablespoons of good olive oil. Put everything in your food processor and blend away! (This recipe makes enough to cover one pizza)

Pine nuts for the Purple Pizza…
…parmesan and pecorino, I’m having alliteration overload!
Ingredients ready to be made into delicious pesto…
…Giada would so proud.

 Since this whole recipe was a big experiment, I opted to try out this new recipe for pizza crust that I found via foodgawker (which if you haven’t checked out this site, you are seriously missing out) and I was intrigued by it’s 20-minute claim. You have to knead the dough for 10 minutes which was kind of annoying, but all in all it does make a pretty decent dough for considering the minimal time commitment. However, the recipe claims to make enough dough for two pizzas, and I don’t really see how that’s possible, but it was enough dough for our pizza so that’s all I cared about.

Clearly I wasn’t going for perfection with the dough shaping
Toppings (which btw, you don’t need a whole eggplant for this recipe!)
Pizza before it’s not so graceful transition to the oven

 After topping the dough with the purple green pesto, I added some grated mozzarella cheese as well as grated parm. I then topped the pizza with some chopped eggplant and some red onion. Now here’s where I ran into problems…according to the instructions for the dough, the pizza stone had been baking in my 500 degree oven for about 30 mins at this point, so the pizza was all assembled, but needed to be transfered to the pizza stone. I enlisted Cam to help me make the transfer, but lets just say it was less than smooth. So while the finished pie didn’t look all that pretty, overall it was a good pizza! I don’t think I’ll be making it again anytime soon because I don’t love eggplant and I prefer more traditional pesto on pasta, but it was definitely a fun recipe to try!


 After our pizza adventure, I whipped up this quick and oh so adorable dessert–a cookie skillet sundae! (I got the idea here) All you do is just take some of your normal chocolate chip cookie dough (lately I have been using the Joy of Baking recipe), put some in a mini skillet and bake, top with ice cream (and ideally chocolate sauce but we were out of that) and enjoy! I firmly believe that anything tastes better when baked in an adorable mini skillet, and I love the way this simple presentation can make a dessert seem special.

Seriously how cute is that? Plus, you can use the extra cookie dough to make a batch of cookies 🙂

 Now is it pathetic that I purposely haven’t taken my Kitchen-Aid mixing bowl out of the dishwasher yet just to keep myself from baking something? I have been trying to eat more healthfully this week so I feel my best when I leave for NYC…this afternoon! Woo! My sister just moved there, so I am really looking forward to spending some time with her in the Big Apple. Chances are you won’t hear from moi until next week, but in the event that I feel so inclined (and depending on my sister’s work schedule), I may bust out a Carrie Bradshaw style post (typed at Starbucks of course to be as cliche as possible). But for now, I’m off to the airport, au revoir lovelies! xoxo