When we would cook together, my full Italian grandmother always used to say “poco a poco” — little by little. And while she was usually referring to the excessive amount of Parmesan my 8 year old hand was shaking onto my spaghetti, I’ve grown to apply the adage to my life as a whole (because let’s be honest, there’s no such thing as “a little Parmesan” anyways — sorry, gram)
I worry just like my grandmother did. I worry about tuition payments, my future career, and what I will be eating next [mostly this…] And unfortunately I often find myself fretting about far off problems that absolutely cannot be presently solved. So over the years I’ve tried to heed my grandmother’s advice and learn to take things a day at a time.
I love being Italian. I am continually proud to hail from the land of big families + rich sauce + velvety wine. And while the food is always the best tasting, it’s not always the best for you. So today, added a healthy spin on some classic Italia with this DELISH tomato basil + arugula whole wheat pizza.
WHAT YOU NEED:
- whole wheat pizza dough
- tomato basil marinara
- low fat mozzerella
- olive oil
MAKE IT DELICIOUS:
- Sprinkle a pan with flour to stop the dough from sticking
- Spread the dough onto the pan + coat with olive oil
- Top the dough with tomato basil + sliced mozz + sprinkle of olive oil
- Bake at 350 for 10-12 mins or until crust is golden brown
- Pile on the arugula + season with pepper
Obviously couldn’t have this beautiful Italian meal without some earthy Tuscan wine, and this red blend was perfecto.
Buon Appetito, kids.
If taking things a day at a time means eating unbelievable meals like this, sign me up. And remember, when it comes to pizza, “poco a poco” doesn’t apply.
Here’s to my beautiful grandmother. You’ve got a pizza my heart.
Run far, eat well, drink better.