Pizza Night

Two of my teammates and I have a cooking date every week, and most of the time we make homemade pizza.
When the tradition started, we would use Trader Joe's pre-made herb dough- SUPER EASY and delicious. You roll the dough out on a pan, layer on your toppings of choice, and it bakes in 10 minutes.

When Chef Brigitte got a bread maker, though, she started making her own dough and has perfected it every week.

Today's experiment was stuffed pizza crust- Chef Paco  brought Asiago cheese, and before we pre-baked the dough, Brigitte rolled the edges over feta and asiago cheese.We spread Barilla's Roasted Garlic Tomato Sauce on the bottom, and layered the deep dish pan with grilled chicken, spinach, artichokes, broccoli, tomatoes, green peppers, mushrooms, and onions. We sprinkled the top with more asiago and feta cheese, and popped it in the oven for 12 minutes.

Runner's World calls Pizza the "Runner's Pie". It is our favorite thing to make because it's easy, a quick way to get in a lot of vegetables, and there are an infinite amount of toppings you could add to get extra Vitamins, and especially protein.

* APPARENTLY, Bell Peppers have more Vitamin C than an Orange per serving. Since they are super expensive, my trick as a student is to fill an entire dining hall TO-GO box with them and store them for the week. Let's hope Universities get deals on buying peppers in bulk, because they certainly don't get any on nuts...and I'll tell you why:

One time they had a jar of pine nuts in the athletic dining hall that should have lasted at least a few days
(since there are a fair number of people who have no idea what the heck a pine nut is,let alone will choose to put it on top of their salad).
That first night I watched as a student-athlete NO NAMES emptied the entire jar of Pine nuts into a TO-GO cup and skipped out before it occurred to me that I should chase her down and tell her to give me half.

The point is, we haven't seen pine nuts since.