Make your own Pizza

When the tomato tart didn't work out so hot, I turned to my other stead-fast tomato-centric recipe -- PIZZA PIE! So easy for a crowd and quite the pleaser. Everyone likes to customize her own dinner, myself included. Hooray.

::the dough::
(makes 2 medium/large pizzas or 5 personal pizzas)

1 package rapid rise yeast
1 tsp agave nectar
1 c warm water
1 tsp salt
1 1/4 c whole wheat flour
1 1/4 c all-purpose flour
extra flour for rolling
splash of olive oil

Method: combine yeast, agave and warm water into bowl and let stand for 10 minutes. Mix flours and salt into mixer and add water/yeast mixture. Stir with dough hook for approximately 5 minutes (until a tidy ball is formed), then let rest with a clean dish towel over bowl for at least 30 minutes, up to a 8 hours. Splash ball with a little olive oil if not using immediately. Roll out as thin as you like, with a little extra flour. Cook pizza on a stone in a preheated 450 degree oven.

Guests decide on their toppings: garlic-infused oil, basil, mushrooms, tomatoes, chilies, pickled onions and olives.

So nice and fresh . . .

And so we dined -- I divied up the ball into 5 small balls (perfect for personal-pizza size)

And, I had a craving for "healthy" banana bread and couldn't resist . . .

Banana Bread (makes 12 muffins)
preheat oven to 350 degrees

1 c all-purpose flour
1/2 tsp salt
1 tsp baking soda
2 tbsp ground flaxseeds
2 very-ripe bananas, mashed
scant 1/4 c canola oil
2 tbsp water
3 tbsp sugar
1 tsp vanilla
1/2 c cashews, roughly chopped

In a small bowl, combine mashed bananas, oil, sugar, water and vanilla. In a large bowl, stir flour, salt, flax and baking soda. Fold in wet ingredients to dry (careful to overmix!) Add cashews now and stir to combine. Fill each muffin about half way (it will rise gloriously to the top) and bake for 15 minutes. Delicious with tea and peanut butter. Borderline healthful.

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