Homemade Pizza

I don't care how many pumpkin recipes are already starting to show up, or how the leaves have already started changing colour, or how a select few grocery stores have already started pushing halloween...

... It's still summer!

As much as I love fall, I don't want to say goodbye to summer. Not just yet anyway. We've had some beautiful warm weather this week and I'm holding onto what's left of it. So today I'm tempting you with a pizza that is brimming with fresh summer flavour.

Homegrown tomatoes. Check.

Homegrown bell peppers. Check.

Homemade marinara sauce made with homegrown tomatoes. Double check!

The base of this pizza uses my recipe for 100% whole grain pizza dough, which can be thrown together in a matter of minutes and it only takes 30 minutes to rise. The real star of this meal is the homemade marinara sauce. I admit it takes a bit more work to make, but believe me it's worth it! Especially if you are using your own tomatoes grown from your backyard.

Spread it over your pizza dough, top with more summer fresh tomatoes and mozzarella, and dinner is served.

You can change the toppings to your own liking. The sky's the limit. But I personally like this combination of caramelized onions, roasted bell pepper, spinach and sliced tomatoes. Just remember the fresher the better!

Homemade Pizza with Homemade Marinara Sauce makes 2-14 inch pizza's

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Ingredients:

• 1 batch whole grain pizza dough
• 2 tbsp yellow cornmeal
• 1 cup marinara sauce
• baby spinach
• 1 red bell pepper, roasted + peeled, thinly sliced
• 1 small onion, caramelized
• 1/4 cup goat cheese
• 1 cup mozzarella cheese
• fresh basil to top

Directions:

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500˚ (keep pizza stone or baking sheet in oven as it preheats).
2. Cut the prepared pizza dough into 2 even pieces. Roll dough out to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Evenly sprinkle about 1 tbsp cornmeal over pizza stone; place dough on pizza stone. Spread marinara sauce over dough leaving a 1/2-inch border. Top first with a thin layer of spinach leaves, 1/2 of the roasted peppers and onions. Then sprinkle 1/2 of the goat cheese on top of the veggies. Sprinkle evenly with 1/2 cup of mozzarella. 
3. Bake at 500˚ for 12 minutes or until crust and cheese are browned. Top with a few leaves of chopped fresh basil. Cut pizza into 8 slices.

Now go make some pizza; fall is just around the corner.

Cinnamon Swirl Banana Muffins

Some days I wake up craving something different than my go-to bowl of hot oats. While eggs, smoothies, waffles and pancakes are all great options, there's nothing like a freshly baked muffin straight from the oven. Especially when it's served with a steaming cup of coffee or tea.

My mom used to make banana muffins all the time on the weekends. They would make perfect snacks for when I'd get home from school. She would always make this cinnamon sugar topping to sprinkle on top of her banana bread and muffins. That was my favourite part! I suppose I'm feeling a little nostalgic with the onset of fall and back-to-school. That's why I thought it would be a great idea to share this recipe with you.

These are inspired by my mom's old banana muffin recipe and is something of a tribute to her. Perfect to enjoy on these cool mornings as of late.

They are incredibly moist and fluffy. The whole wheat pastry flour is a very fine ground flour. It adds extra texture, flavour and fiber but it also makes very feathery light baked goods, especially muffins.

I'm looking forward to sharing one of these with my mom.

Cinnamon Swirl Banana Muffins makes 12

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Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup brown sugar (or sucanat)
• 1/3 cup plain greek yogurt
• 2 eggs
• 2-3 medium size ripe bananas, mashed

For the Cinnamon Swirl

• 1/2 cup brown sugar (or sucanat)
• 1 tsp ground cinnamon

Directions:

1. Preheat oven to 350˚. Prepare muffin tins.
2. Mash bananas in a large bowl. Combine bananas, brown sugar, yogurt, and eggs. Beat until mixed. Set aside.
3. Stir dry ingredients together and add to banana mixture, mixing gently to combine.
4. Divide batter into prepared muffin tins, filling them half of the way full. Sprinkle about 1 tsp of cinnamon sugar over the batter. Then spoon the remaining batter on top. Using a toothpick or knife swirl the batter to marble the cinnamon sugar.
5. Sprinkle remaining cinnamon sugar on top of batter before baking.
6. Bake for 20 minutes or until golden and fluffy on top.
7. Let cool slightly and enjoy!

These make an excellent breakfast alongside a bowl of yogurt and a cup of coffee.