The biggest test of my life is in 2 weeks. 2 WEEKS. I’ve had trouble going to sleep the past couple of nights because I feel like a giant animal of stress and anxiety is sitting on my chest. How little faith I have! Yesterday morning this is what I woke up to:
I am continually reminded of the peace and comfort that can come only from my Sustainer, my Redeemer, my Comforter, my Savior. I learn more from the great Physician and the ultimate Teacher than I can learn in a lifetime of pouring over Board exam books. He calms my racing heart and butterfly filled stomach with just a prayer. Today, I am full of the peace that my identity and meaning come not from a grade on a test, but from my Savior Jesus Christ.
Thanks for reading about my anxious heart, and I hope that y’all open your hearts to be filled with the peace of Christ daily. Now, y’all know pizza is our jam. Sam is always a little hesitant about anything that does not involve meat. Despite the lack of meat, this pizza (and Sam agreed) ROCKED.
Onions are not my fav, so I rarely order a veggie pizza out since 99% of the time restaurants include onions. This pizza is onion-free, colorful, and has banana peppers-what’s not to love? Here’s what we threw on our pizza.
The sauce on this pizza is so fresh! We use it on all of our homemade pizzas. Every time we make pizza (which is kinda a lot), Sam comments on how yummy the sauce is. Be warned: the sauce is pretty thin, but that’s the kinda pizza I like. I despise Papa John’s because of their thick, gloopy sauce.
Recipe for Veggie Pizza:
What you need:
adapted from here.
- 3 tomatoes, sliced in half
- 2 pinches of Salt
- 1 tsp Red pepper flakes
- 1 small garlic clove, minced
- Pinch of sugar
- Few drops red wine vinegar
- Few drops balsamic vinegar
- about 4-5 oz of mozzarella cheese (or more if that’s how you roll)
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 1 jalapeno sliced (I would remove seeds to cut spiciness-my tongue was agree with me for about an hour after we ate)
- 1/2 tomato thinly sliced
- 1/4 cup banana peppers
- 1/2 cup fresh mushrooms, sliced**
- 1 tablespoon olive oil
- I head of broccoli
*Add and subtract whatever veggies you like or have on hand
**I do not like raw mushrooms that much, so I sautéed ours. Feel free to skip step 5 if you like raw shrooms.
What to do:
- Make your dough! See recipe here.
- Preheat over to 475 degrees.
- Throw all your sauce ingredients into a food processor or blender and pulse until pureed.
- Pour sauce over flattened pizza dough leaving a small margin at the edges.
- Drizzle olive oil into a pan and heat over medium-high heat. Once hot, add your mushrooms and sauté for about 5-7 minutes or until soft.
- Sprinkle cheese over sauce. Add all of your toppings!
- Bake for 10-15 minutes, or until bubbles and the crust is slightly browned.