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run + eat + drink

cucina di molly: tomato basil + arugula whole wheat pizza

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.

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  • whole wheat pizza dough
  • flour
  • tomato basil marinara
  • arugula
  • low fat mozzerella
  • olive oil
  • pepper

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  1. Sprinkle a pan with flour to stop the dough from sticking
  2. Spread the dough onto the pan + coat with olive oil
  3. Top the dough with tomato basil + sliced mozz + sprinkle of olive oil
  4. Bake at 350 for 10-12 mins or until crust is golden brown
  5. Pile on the arugula + season with pepper
  6. Nom


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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.

xo Mol


About Molly Tavoletti

Stay hungry, stay foolish I NY, NY


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