I'm just a girl in love with a pizza and maybe a baby...

Braedon will be 5 months old this week!  I cannot believe how fast time is passing.  He really likes being in the kitchen with me, which is great since he’s taking more and more of my time and demanding to be entertained.  We are giving him little tastes of food as he is starting to become really interested.  

Just helping mama in the kitchen!

Just helping mama in the kitchen!

I’m a little frustrated with my grocery delivery service right now.  They keep forgetting food, like a lot of food.  They forgot all of my cold items today.  I am not impressed.  It’s really hard to go to the store when you have an infant and no car.  I was on hold with their customer service for almost 30 minutes. It was ridiculous.  Sometimes I wonder if they do things like that on purpose...

Living in San Francisco is way too expensive for my blood.  I am so frugal, but somehow I got roped into this city (because it has the best food in the world) and then… had a kid.  Kids are expensive, I mean really expensive!  We have definitely stopped doing a lot of things that we used to do before Braedon was born.


When you first get pregnant and you join all of the parenting groups because, well you’re scared of what is about to happen.  They say you’re going to rely on delivery like Munchery, Spoonrocket, Sprig, etc.  Well the truth is, yes you will.  Braedon was in NICU for a week, as well, so by the time we got home we were exhausted and had to turn around and do it all over again.  I am not putting down people for still eating out and ordering delivery at 5-6-12 months, but I knew it was not for us.  I would say that I could make it better anyway, and most of the time it was a true statement.

My little NICU baby!!

My little NICU baby!!

One of the biggest things that we have done is stop eating out.  When it’s $20 (at least) per person for eating out AND delivery it adds up really fast!  You don’t really think about it when you don’t have another life to pay for.  I mean, even pizza seems a little much when you’re trying to save money.

I love pizza, I mean absolutely love pizza.  That was my staple in college, pizza and beer, it’s perfect.  Over the last few years I have been trying to perfect pizza and I have gotten pretty damn close, in my opinion.  I stole 2 compositions from a couple of my favorite SF restaurants and made a potato and chicken pesto pizza.  I know that sounds, well different.  It isn’t your typical pepperoni and extra cheese pizza, which is my go to most days, but it has so much flavor that you could have paid $40 on it.  The crispy dough, the earthy sauce, the garlic-y chicken, and the crispy potatoes...oh and cheese, lots of mozzarella and parmesan gooey, melted, flavorful cheese.  Sorry, I got off there a bit, I have an affair with cheese that is really hard to break.  It just all adds up to a great and fulfilling meal that I don’t have to pay an arm and leg for.

Pizza just sounds like a lot of work, but it isn’t really. It’s a bit of time, but only because you have to let the dough rise and even that only really takes an hour, of which you could get EVERYTHING else done and some!  It’s really fun, I’m ready for Braedon to be a little older so that he can join me in making stuff like this, it’s not bad to get a little dirty while cooking, I mean flour is really fun to play with!

I hope that you pizza lovers enjoy this dish more than I do!

Trick of the trade, since it’s winter and there probably isn’t somewhere that you can put your dough to rise, heat your oven to 200 degrees, turn it off, put the bowl in it with the door cracked.  It’s just warm enough to help it along!  

I love using a pizza stone to get a crisper edge on the dough` and my immersion blender is a life save in this recipe.  It’s really great when you live in a small apartment with a lack of space.  I’m hoping when we move that I can get the KitchenAid Mixer with a few attachments… I mean, my birthday is in 4.5 months.

Pizza Dough

Prep: 10 min            Cooking: 1hr 45 min            Servings: 2- 10in Pizza


  • ¾ cups lukewarm water

  • 1 teaspoon active dry yeast

  • 2 cups unbleached all purpose flour

  • 1 ½ teaspoon salt

  • ½ cup extra virgin olive oil


  • Set oven to 500F or as hot as the oven will let you go about 30 minutes before making pizza
  • Combine water and yeast, stir until all of the yeast is dissolved

  • Add flour and salt slowly, making sure to thoroughly mix it together until it forms a very shaggy dough

  • Put dough onto a floured surface and knead until flour is incorporated into the mixture and it forms an elastic-type feel (about 5-7 minutes) If it is very sticky, slowly add in flour 1 teaspoon at a time

  • Pour ½ of the EVVO into a bowl put the dough mixture into it and pour the rest on top.

  • Cover with plastic wrap and put in the sunniest part of the room to rise for an hour and a half or until doubled

  • Put toppings on and cook for 15 minutes or until the dough is golden brown

Basil Pesto

Prep: 10 min            Cook:  15 min                Servings: 1 cup


  • 2 cups basil
  • ⅓ cup roasted pine nuts

  • ⅓ cup parmesan cheese

  • 3 cloves roasted garlic

  • ⅓ cup olive oil

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon of salt and pepper


  • Blend the basil, pine nuts, cheese, and garlic while slowly adding in oil
  • Add lemon juice, salt and pepper, pulse until smooth

  • Refrigerate until ready to use

Potato and Chicken Pesto Pizza

Prep:  10 min            Cook: 25 min                Servings: 2 10 in Pizzas


  • ¼ cup olive oil
  • 3 cloves crushed garlic

  • Pizza dough made earlier

  • Pesto made earlier

  • 2 lbs sliced chicken

  • 2 small golden potatoes

  • ¼ cup parmesan

  • 1 cup mozzarella


  • Heat oil on medium heat
  • Add garlic

  • Brown Chicken in oil and garlic until cooked through (10min)

  • Cut dough in ½ and roll out into circles (or squares)

  • Microwave potatoes for 3 mins, take out and slice

  • Spread pesto onto dough, add chicken, then mozzarella, then potatoes, then parmesan

  • Bake for 15 minutes or until golden brown

This can be saved for about 72 hours if put in the fridge or you can freeze it for 30 days and reheat it in the oven at 350 for 10 minutes.

I used this dough on a different pizza last week and it was so freaking delicious.  I didn't even take pictures of it! I can't believe that, I take pictures of everything!

On a side note, I want a really good water bottle, does anyone have any good recommendations? 

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