I have been seeing all these pretty fresh fruit waters and thought hey I want some! Then I realized it’s all part of this fat flush water trend. Thanks Dr.Oz.
I still really wanted to try the waters, so I grabbed the fresh stuff I had in the fridge and decide to try my own! Plus, I had just gotten these blue ball jars and really needed something to show them off with. I mean, hello, blue glass, so pretty. Ok maybe I’m just a total sucker for unnecessary kitchen items. Especially if they are of the copper or blue variety 😉
strawberry, lemon and mint in mine! After doing a little more research, it looks like cucumber, grapefruit and celery are also very popular for fat flush waters. The combos are really just up to you and your taste buds! And I happen to be having a romantic love affair with lemons right now. I buy them by the bag full and even keep some at my desk. So lemons were an obvious choice for my water.
Another thing I love about these ball jars, other than their utter cuteness, is how useful they are for storing the fat flush water.
Just add water, all the freshies, screw the top back on and boom! Water for the week. Perfect for taking to the office or wherever else you might be off too!
All this rain and chilly weather really had me craving pizza. Like the amazing Pizza Bianca from Backspace. Which I love Backspace… did you know they are serving lunch now? Who wants to be my date?
So I dreamed up the idea for a whipped ricotta and goat cheese spread for this number. Creamy, white goodness. Best of all, you get to slather it on with a spatula. It’s really fun actually.
I made the dough using this recipe . I used a pizza stone instead of grilling. The crust wasnt quite as crispy and didnt have that fire roasted taste, but it got the job done on a chilly evening.
For this recipe you’ll need:
1lb pizza dough (recipe)
3 cups fresh arugula
2 ounces lemon juice
1 cup part skim ricotta
1/2 cup goat cheese
1/4 pine nuts
2 tablespoons olive oil
Salt and Pepper
Whip the ricotta and goat cheese together. I used my stand mixer with the whisk attachment for about two minutes on medium speed. You could also use a hand mixer. You could even do it by hand with a whisk or fork, just might take a while. Use those muscles!
Roll out the pizza dough on the stone and bake for 10-12 minutes at 350 degrees or until the edges are crispy. Be sure to roll the dough out very thin, less than a 1/4 inch thick before baking.
Slather on the creamy ricotta and goat cheese. Try not to lick the spatula until you’re done.
Toss the arugula with olive oil, lemon juice, pine nuts, salt and pepper.
Load the arugula on top of the pizza and eat up! I mean, I personally like a little salad with my pizza, so if you’re into that, this is the pizza for you!
Red pepper flakes and Parmesan cheese go very well with this pizza.