Weekly Menu, January 6th

Sunday- Halibut cakes (like crab cakes only with left over halibut)
Monday- Homemade Pizza (dough recipe below)
Tuesday- Baked Chicken with green beans and carrots
Wednesday- Taco night
Thursday- Blue cheese burgers with sauteed onions and mushrooms
Friday- Sea Bass with wild rice and spinach

I've posted this recipe before, I think its great and worth reposting. I encourage you to make pizza from scratch. Its the best way to enjoy a favorite while still being healthy.

pizza dough

Bon Appétit March 2007, Giada DeLaurentiis

This dough is easy to handle and will give you a crispy crust that's also tender.

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour**
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process* until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil.

Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

**I use 1 cup white flour and 1 cup wheat flour.
* I do NOT use a processor--I use a whisk to mix.

Roll out thin and top with whatever you want. Bake 15-18 minutes at 400 degrees.