I spent most of yesterday alternating between baking bread (whole wheat, cinnamon raisin and pizza dough) and doing laundry. Thank God I like baking or the day might have been a total loss! Actually it was a good pairing. While the yeast was proofing, I had enough time to run downstairs, pull one laundry out and start another load. I even hung clothes on the line OUTSIDE while the bread was rising. If you're wondering why make so much bread at one time, the reason is quite simple. Its a pain in the butt to clean the bread bucket. Therefore, once I'm using it, I'm really using it!
For dinner, I used the leftover broth from cooking seitan to make soup in the slow cooker. I added some leftover beans and barley with green peas, as well as some greens from the freezer. It was a pretty tasty soup but the real hit of the meal was the pizza I made to go with it.
I started with the recipe for Green Olive Bruschetta but discovered I had very little basil in the freezer. I ended up using parley from the freezer and 1/2 tsp of dried basil. I scraped this out of the food processor and added some roughly chopped walnuts (this gives a nice crunch that my family seems to enjoy). I spread this in a thick layer on the pizza dough. Then, I drained some organic, canned, diced tomatoes and sprinkled these over the top. I baked the pizza at 500 degrees for 10-12 minutes.
The result was three pizzas that my family devoured. The kids even fought over who would take the measly leftovers for lunch.