Pizza: Plain fat free Greek yogurt (I love 0% Fage) - 1 cup(s) White self-rising flour - 1 cup(s) Canned tomato sauce (I use the “no salt” kind) - 1 cup(s) Shredded part-skim mozzarella cheese - ¾ cup(s) Thinly sliced turkey pepperoni - 20 piece(s) Grated Parmesan cheese (I use 3 cheese combo here) - 4 Tbsp Basil - 2 Tbsp, slivered Crushed red pepper flakes - 4 pinch, or to taste
Salad:
Uncooked shallot(s) or finely chopped onions - ½ cup(s), minced Balsamic vinegar - ½ cup(s) Water - 6 Tbsp, warm Dijon Mustard - 8 tsp Extra virgin olive oil - 8 tsp Kosher salt - 1½ tsp Black pepper -½ tsp Garlic - 1 tsp Parmesan Cheese - 1 tsp Tub of Arugula Tub of Spinach *Optional: Any other veggies you want to add to your salad: tomatoes, onions etc.
When you are ready to start cooking, have these items on your counter:
Mixing bowl Rolling pin All of the ingredients above Parchment paper Baking sheet Spoon to stir Measuring cups (liquid and dry) Measuring spoons Oven on to 375 degrees Dressing container (can be any jar or bottle with lid) Cutting Board Knife Liquid measuring cup Measuring spoons
