Happy New Year!

I’m enjoying a little cup-o-comfort, nursing a cold-induced headache.

The hubs, Rilo and I set out for a New Year’s Day walk, and despite popping 2 excedrin, and bundling up in multiple layers, I still wound up with a killer headache.

But it was gorgeous outside. We planned to do our normal park loop, but when we hit the south side of the park we noticed smoke and decided to investigate.

Not sure what is burning, as this is the closest we got.

I love that the sun is shining, even if it is only 12 degrees out.

Poor Rilo had little icicles hanging from her chinnie-chin-chin.

Off to finalize my list of goals for 2011. The first is already underway: Start a blog! What are your goals/resolutions for 2011?

Make your own pizza party!

I love pizza.

Favorite food by far.

We decided to keep this NYE low-key, and invited a few friends over for pizza, Zags, trivial pursuit, and Dick Clark.

NKOTB snuck in too…

I decided to experiment with a new dough recipe, and am pleased to say it turned out well.

The dough is what makes the pizza, in my opinion. So I thought to myself , what would be better than truffle oil, garlic, basil and rosemary topped with cheese? Not much to be honest. And so I give you:

Herbalicious Pizza Dough

Inspired by: The Little Guides Pizzas: Neopolitan Pizza Dough


1 TBS active dry yeast

1/2 cup lukewarm (105 degrees) water

3 TBS white truffle oil (can sub olive oil)

1 cup cold water

3 1/2 cups unbleached all-purpose flour

1 1/2 tsp salt

2 tsp garlic powder

1 TBS fresh rosemary

2 tsp dried basil


In large mixing bowl, or Kitchenaid mixing bowl with dough hook, stir yeast into lukewarm water. Let sit 10 minutes. Stir in truffle oil, or olive oil, and cold water.  Then wisk, or set to “stir” setting, 1 cup flour, salt, rosemary, garlic powder and basil until smooth. Add remaining flour, stirring until all flour is mixed in and dough becomes one cohesive mass. If dough is too sticky, add more flour, 1/4 cup at a time.

Place dough ball in large oiled bowl and cover with cloth for 2 hours. Make sure your bowl is in a warm, draft-free area. Punch down and separate dough into 4 equal balls. Wrap loosely in saran wrap and place in fridge for up to two days. (The dough will roll out easier if it is chilled, but you may roll out without chilling if you choose.)

This dough is meant to be rolled out very thin.

To bake:

Pre-heat oven to 450 degrees.

Roll out dough on floured surface.

Cover dough with desired toppings (we used it as a base for a flatbread, topped with pesto, mozz and roma’s)

Bake for 10-12 minutes.


You may require lactaid (or Costco brand lactase enzyme).

More please.

Ahh cheesy goodness.

What is your favorite pizza topping?