Hello Dear Friend,
It's official, we've broken the heat wave record here in Arizona for the first time since 1974. Reaching temps of 110, or more for the past 19 days. This morning I glanced at the weather forecast on my phone and felt myself becoming Mr. Scrooge from a Christmas Carol, 111, 115, 117, 113, degrees the temps read. I kept refreshing my phone in hopes the numbers would go down. Doesn't seem to be happening anytime soon. I did the one thing I promised myself I wouldn't do this summer, check the weather.
I promise with all my griping I do indeed love the desert, and I've learned a thing or two on how to handle the summers here. But this year it seems as though someone is torturing us on a whole new level.
A few years ago one trick I learned was to treat Arizona summers like the Upstate NY winters I endured as a child growing up back east. It seems to bring my mental anxiety down, on some level. You stay inside from the hours of 9am-6pm, especially on heat wave days. "Sun Days' instead of "Snow Days'. You know endless board games, no guilt movie marathons, baking, exercise indoors, deep clean every inch of the house. You get the idea, basically just do anything to occupy yourself to not think or look at the weather.
This week though, cabin fever got the best of me. (Like I mentioned above) As I was writing this, I could hear my kids in the other room, on their third round of the board game RISK, laughter came roaring into my office, and I just couldn't help but smile. Gosh, here I am being Mr Scrooge, while they are simply making the most of this heat. Mind you, I also heard some heat filled competition going on between them. I realized my complaining like Mr. Scrooge wasn't making the heat wave end anytime soon. That I needed to get back to better summering, quickly.
Cooking has been my lifeline these past few weeks. Yes, I've still been turning my oven on, because I may become a full fledged mad woman if I don't. We've also been doing a ton of grilling. My go to summer staples have been; lots of salads filled with fresh tomatoes, herbs, olives and peppers, veggies and meats for the grill, and of course pizza any way really.
Grilled, cooked in the oven or delivered, pizza is my love language. It has zero thought required, everyone gets to pick a topping, and we can even eat it standing in our swimsuits right out of the pool. Glorious really.
Instead of giving you a dough recipe this time, I give you permission to pick a premade dough ball up from the market. Trader Joe's, or any Italian deli makes a great fresh dough ball, they're super cheap, and really get the job done. I like to buy two and split them in 4, then everyone can roll out their individual pie and of course throw it in the air and have some fun in the kitchen.
Hope you are staying cool out there, and safe. Thank you for being here, friends. Recipes below. xox
As a bonus I've included my italian style Niçoise , that I've been making on repeat. (for paid subscribers). Thank you again for being here friends, hope you are staying cool out there!
MARGARITA "ish" PIZZA
makes 1 large Pizza,
(feel free to double the recipe for a large crowd)
Cook's Note: this recipe isn't gluten free, I haven't found a solid recipe for dough I love. When I develop one I'll post it here! At the moment I tend to buy plain GF pizza crusts, a few I like are:
Bonza
Cauliflower Power
Milton's GF
Trader Joe's Brand
INGREDIENTS:
1 premade herb dough ball (or plain if you prefer)
1 large 28oz ((794g) of good quality tinned whole peeled san marzano style tomatoes (If you're in the states use Bianco Di Napoli they are the BEST!)
olive oil
2 cloves of garlic, peeled kept whole ( I give a good smash to get the peel off)
about 4 oz of fresh buffalo Mozzarella Cheese
1 bunch of fresh basil
Kosher Salt + fresh ground pepper to taste
Crush red pepper if desired
flour for dusting
METHOD:
1. Preheat your oven to 525F if it goes that high. If you have a pizza stone you could use it here, and place it on the bottom rack.
In a large bowl, by hand crush the tomatoes and set aside. If my kids are in the kitchen I usually give them this task. Otherwise do it yourself and your hands will thank you for the exfoliation. :)
2.Preheat a large heavy bottom sauté pan on medium high, put a good amount of olive oil in the pan, (enough to coat the whole thing), add your garlic and cook until fragrant, then take out the garlic and place in a small dish, set aside. Keep the oil. Lower the heat, add in the tomatoes, season with salt and pepper, and a pinch of crushed red pepper. Let it simmer on low while you roll out your dough.
3. On a clean work surface, dust some flour, start rolling out your dough, try your best to keep it in a circle, I also toss in the air a few times, and then roll it a bit with a rolling pin. Put your rolled out dough on a large sheet pan, or pizza peel ( if using the stone), then add your tomato sauce, be sure to leave a little edge for the crust, then pull apart your mozzarella and scatter around the pizza. I like to add a little bit of olive oil to the top, then bake in the oven on the bottom rack for 9-14 min until golden. Set a timer and check at the 9 min mark. When finished gently tear fresh basil, and top your pizza. Enjoy.
PRINTABLE RECIPE:
BONUS RECIPE BELOW AS WELL.. enjoy friends x
My Italian Version of Niçoise -
Makes one Salad,
(Simply Triple to feed a crowd)
Cooks Note: I did this as a free form recipe, so be sure to do the same when you make it. Anything goes here. I usually like to use leftover veg from the last dinner we had, or mix and match on lettuce. You can pair it way down and make it for one. Or plump everything up and make for a crowd. I've also included notes along the way.
INGREDIENTS:
for the salad:
1 bunch dark green leaf lettuce, or mix of romaine, handful of arugula, and mixed greens
6 min boiled eggs ( as many as you like )
green olives ( one tin or jar)
1 jar of capers
pre boiled, drained and cooled boiled potatoes halved ( I like baby potatoes best here)
leftover roast veg if you have ( like peppers, cauliflower, zucchini, or green beans which is in the french version)
fresh vine tomatoes, or grapes tomatoes, from the garden even better - sliced
( be sure to wash, and de seed, deeseeding means no one has indigestion)
1 bunch radish, cleaned and thinly sliced
optional cucumber thinly sliced
for the tuna if using:
cooks note:
I like to use tuna from the can, marinated sardines work well here, or the ones packed in olive oil. Which you would just leave on the side for folks to add in or not.
I also like to make tuna with mayo, traditional, just mayo, maybe add in a little onion for crunch, with salt and pepper to taste. Honestly, I usually just eyeball depending on what type of tinned fish I use. I tend to use more may, about a tablespoon to start, if the fish was packed in water, if in oil I start the same but mix, and add more if needed.
If you decide to use the fish, in anyform, just leave it on the side for people to add in or not. I've tended to notice, people either LOVE fish or DESPISE it. If you come to my house we will all convert you in one way or another.
For the dressing:
EVOO finish oil, the good stuff ( bottle on hand)
Salt , I use both Kosher and Finishing Salt like Maldon's
Fresh Ground Pepper
optional:
dried thyme, dried oregano, garlic powder ( unsalted),
1 lemon cut in half,
Jam Jar for mixing your dressing , or whatever you have on hand works to mix the dressing.
METHOD:
1. Prep all of the ingredients, except the lettuce ( save that for last). If you're making for one use as many olives as desired, roughly chop them. Same with the capers. If making for a crowd, I'd eyeball use about 6-10. I'd say for the capers, no more than a tablespoon.
Prep all the rest of the veggies you're using, cut them up or leave them whole. Cut the eggs in halves. Then rinse and dry the lettuce, roughly chop or tear the big pieces. While it's draining, make your dressing.
2. Dressing:
In a jam jar or big bowl with a whisk, add 1 part White wine Vinegar
2 parts EVOO, shake it up ( lid on) or whisk to combine. Taste to see if you need more vinegar or more oil. Double if making for a crowd, possibly triple. It's okay to have leftovers. I then add the following; pinch of salt, fresh ground pepper, pinch of oregano crushed up, a pinch of crushed red pepper, sprinkle of garlic powder, and pinch of dried thyme. I shake the jar vigorously until combined. Or you can whisk.
You can simply leave any of the herbs out if that's not your thing.
3. In a large bowl put all the lettuce, then add the veg, start to dress the salad with the dressing, toss it all together, taste to see if you need more salt, acid, or more EVOO. Be sure not overdress, then when about to serve add in the egg on top, and sardines if using. Serve immediately.
PRINTABLE VERSION….
all rights reserved. Recipe, photos and content by Nicole Lee via www.heydear.co
Love your pizza photo and easy recipe and plan to try it! Also, thanks for suggestions re brands of pizza balls to use. ❣️