What do we eat when we finally get over food poisoning (or the Norovirus if you aren’t sure if that’s what it is)? For us it would be homemade pizza.Four days later and five pounds lighter, we set out to test our stomachs and use some of the items we had in our refrigerator.
I always use Fleischmann’s yeast when making cinnamon rolls, cream cheese braids, etc. When last at the grocery store, I noticed that they had a pizza dough yeast which I opted to try instead of buying pre-made pizza dough. We had fresh spinach and tomatoes from the farmer’s market, sausage from McLaughlin’s Farmhouse, and jars of pesto that we’ve been trying to finish. The ingredients came together for a meal that Andrew and I had been craving and put us on track to gain a bit of our weight back. The crust was a nice combination of a thick crust, but with plenty of flakiness. Having pesto as the base sauce on this pizza was also a good call as our stomachs probably weren’t quite ready to handle the extra tomatoes.
Happy to have real meal again that didn’t consist solely of chicken noodle soup or applesauce!
Crust: Fleischmann’s Pizza Crust Yeast
McLaughlin’s Farmhouse Sausage
4 Tbs. Pesto
1 c. Parmesan Cheese
Followed instructions on the back of the pizza crust package to create dough. Spread 4 Tbs. pesto on the dough and added sausage, spinach, and tomatoes. Spread 1 cup parmesan cheese on pizza and bake for 15 minutes in 425 degree oven.
The Bibliography: Fleischmann’s Pizza Crust Yeast Recipe & Veggies