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.

Roasted Red Pepper Soup

Some of the many reasons I'm loving summer right now:

• Outdoor farmers markets for fresh local produce
• Golf
• Outdoor patios
• Hiking and biking
• Grilled vegetables and fruit of all kinds. Peaches, bell peppers, pineapple, zucchini...

One of my go to sides for dinners as of late this summer has been bell peppers roasted on the grill. When it's done roasting we take it off the grill, wrap it up in some foil and let it sit for a minute to let it soak all the juices back in. Then it get's filled with a tablespoon or two of creamy goats cheese. Sometimes we also add fresh herbs like chopped basil. It's super tasty and perfectly light and satisfying on those hot muggy nights when you don't want to turn the oven or stove on.

Of course, we're talking about soup today because, well, frankly the weather has been a little off this week. One day it's hot and humid, the next it's cold, rainy and I'm back to wearing fleecy sweaters. Make up your mind already summer!

Roasted red peppers and fresh garden tomatoes are one of those things that pair together so well in this soup. It's a fairly simple recipe that can be made quickly for a weeknight supper. And if you're like me and like to be ultra organized you can cut down the prep time by roasting the peppers in advance. It's also excellent reheated the next day for a nutritious lunch.

Served with toasty whole grain bread this soup can surprise those that never new they were pepper lovers.

If you like creamy style soups, I would highly recommend finishing the dish off with a bit of goat cheese swirled into your bowl. Just like a twist on those stuffed roasted peppers. It's much healthier than cream and tastes just as good, if not better, without all the fat.

Roasted Red Pepper Soup gluten free (serves 6-8)

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Ingredients:

• 7 red bell peppers
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 tbsp chopped fresh thyme
• 1 tsp oregano
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 large russet potato, peeled and cut into 1 inch cubes
• 4 cups low-sodium vegetable or chicken broth
• 1 can of no-sodium diced tomatoes
• Juice of 1 lemon
• chopped chives for garnish
• 1/4 cup goats cheese (optional)

Directions:

1. First, roast the peppers: cut the tops of the bell peppers off; discard seeds and membranes. Then, slice the peppers in half and flatten with the palm of your hand. Roast peppers on BBQ until black, remove and place in a large bowl; cover with saran wrap. Let sit for 15 minutes. Peel off blackened skins and chop. If you are looking for the oven method follow these instructions: How to Roast Bell Peppers.
2. Heat olive oil in a large pot over medium heat. Add onions, garlic, thyme, and oregano. Saute, stirring occasionally until the onions begin to soften and look translucent, about 5 minutes.
3. Add potato, bell peppers, broth, and tomatoes. Bring to a boil, cover and reduce heat to simmer until the potatoes are very tender, about 30 minutes.
4. Using an immersion hand blender or stand blender, puree the soup until it is very smooth. Add lemon juice, salt and pepper. Adjust seasonings to taste.
5. Ladle into bowls and serve hot with fresh snipped chives for garnish

**Note** If you are not vegan, try a tablespoon of goats cheese in the center of each bowl.