First you take the flour and you mix it, you mix it.

Then you take the butter and you melt it, you melt it.

Peanut,

peanut butter

and Jelly!

Oh wait.

No.

I have no idea. I’m tired. City life is tougher than they told me. Friggen trains to catch and homeless feet to look at and standing on the T when you planned to read the whole time but there were no seats left and living out of a backpack and missing your train but not being able to sleep in Boston because you ran out of underwear and looking at apartments but they all suck so far. Yah, I’m there.

So, I made pizza. It was glorious. I haven’t cooked a meal in like 40 years. So the fact that I whipped this up in 20 minutes AND it was edible AND it was amazing, was rather impressive. Plus, I got to use a rolling pin. Not that I didn’t put the big ball of dough in the oven thinking I was supposed to cook it like that before my mom and aunt kindly pointed out that that’s probably not right. Thanks for the heads up. They also told me that Grampa spent the day chasing the dogs around the neighborhood because every time he let them out in the backyard, they somehow escaped the fence and he would run out to his car and drive around looking for them. Yes, Grampa. And yes, 3 pekingese dogs by the names of Bentley, Bella and Molly. And yes, I wish I saw it.

Almond Crust Pizza with Prosciutto & Arugula Pesto

*Adapted from Roost Blog
{who has so much creativity in the kitchen and way better photos, by the way}

crust
3 cups almond flour
1 TBS fresh sage, chopped
2 TBS fresh oregano, chopped
1/2 tsp salt
1/2 tsp baking soda
1/4 cup ghee, melted (or oil of your choice)
2 eggs

arugula pesto
4 cups arugula
1/2 lemon
1/2 cup olive oil
2 cloves of garlic
parmesan cheese (optional)

toppings
1 cup grated goat cheese
2-3 big slices of prosciutto broken into smaller pieces
aged balsamic for garnish

Directions

Preheat oven to 350 degrees F.

Combine flour, spices and baking soda in a bowl.

Add the ghee (or oil) and eggs. Mix all ingredients evenly.

Form dough into a ball and then place on parchment paper.

Place another piece of parchment on top of the ball and roll until desired thickness.

Place rolled dough (still on the parchment) onto a cookie sheet and bake for 15 minutes.

Prepare Arugula Pesto by combining arugula, parmesan cheese, lemon, olive oil and garlic in a blender.

Remove from oven.

Spread pesto all over dough, followed by the prosciutto and sprinkle with cheese.

Place in oven for 5 minutes or until cheese has melted and edges have browned.

Remove from oven, cut with pizza slicer and drizzle balsamic on top.