In which I make foods that start with P

For my second meal planning menu attempt: Spinach and Onion Pizza. It was easy, wholesome and a vegetarian dish my carnivorous other half liked.


  • 12 ounces refrigerated fresh pizza dough
  • 1 tablespoon canola oil, divided
  • 2 cups vertically sliced onion (about 1/2 large)
  • 6 garlic cloves, thinly sliced
  • 1 28.5oz can of whole tomatoes, well drained and coarsely chopped
  • 2 tablespoons chopped fresh oregano, divided
  • 3/4 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 3 ounces fresh mozzarella cheese, torn into bite-sized pieces
  • 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
  • 4 ounces fresh baby spinach


1. Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.

2. Place a heavy baking sheet in oven. Preheat oven to 500° (keep baking sheet in oven as it preheats).

3. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; cook 4 minutes or until softened, stirring frequently. Remove onion from pan. Add 1 teaspoon oil to pan; swirl to coat. Add garlic; cook 1 minute, stirring frequently. Add tomatoes, 1 tablespoon oregano, pepper, and salt; cook 4 minutes or until most of liquid evaporates, stirring mixture occasionally.

4. Roll dough into a 13-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully place dough on preheated baking sheet. Spread tomato mixture evenly over dough, leaving a 1/2-inch border. Top with onion and cheeses. Bake at 500° for 12 minutes or until crust is golden and cheese is lightly browned.

5. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add spinach; sauté 2 minutes or until spinach wilts. Top pizza with remaining 1 tablespoon oregano and spinach. Cut into 8 slices.

Served best with a side of DVR’d TV shows

Despite Seattle’s reputation for non-stop rain we have been very lucky this fall. So far the grey-ness is being held at bay and we’re enjoying clear skies and temperatures in the 60’s. The leaves are starting to change and you can smell the crispness in the air. That fresh scent goes great with a side of pumpkins so I brought out the ice cream maker my mom gave us as a wedding gift and made some frozen pumpkin yogurt. Recipe stolen from here.

1 cup fat free vanilla Greek yogurt
1 cup canned pumpkin
2 T sugar
1 t pumpkin pie spice

1.    Combine all the ingredients in a large bowl and stir until thoroughly mixed.
2.    Put the entire mixture into an ice cream freezer/maker and freeze according to manufacturer’s instructions. Freeze any leftovers in an airtight container.

Yields 4 (1/2 cup) servings.
Nutrition Information per ½ cup serving from 89 calories, 16 g carbs, 0 g fat, 7 g protein, 3 g fiber

I made the mistake of getting plain Greek yogurt instead of vanilla so I just added some vanilla extract to taste instead. It’s quite tangy – maybe more pumpkin than pumpkin pie? Its refreshing and quenches the pumpkin craving I’ve been having since those pumpkin macaroons.

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