November 2022
Practice yoga. Eat pizza.
This month’s yoga practice:
Grounding Chakra Meditation
Here is the first time I taught this grounding chakra meditation from my 200 hour teacher training.
Physical
Join me in this grounding chakra meditation to help you be present in your body and connected with the earth.
Mental
Being present and staying grounded is a life long practice.
Spiritual
I am grounded with my spirit.
💗🧘🏻♀️
This month’s pizza:
Wiseguy
Makes one 10-inch pizza - we followed the Bianco recipe.
Ingredients
1 large white or yellow onion, sliced into thick rings
1 tablespoon extra virgin olive oil, plus more for drizzling
fine sea salt and freshly ground black pepper
1/4 cup loosely packed fresh flat-leaf parsley leaves
one ball pizza dough, rested and ready to shape
2 ounces smoked mozzarella, smoked gouda, or smoked cheddar, sliced or cut into cubes
1/2 pound sweet Italian sausages, or your favorite sausages, cooked (grilled, panfried, or roasted, as you like) and thinly sliced on the diagonal
coarse sea salt
Directions
Preheat the oven to 400˚F
Arrange the onion slices on a rimmed baking sheet and drizzle with the 1 tablespoon olive oil, then carefully turn them so they’re evenly coated with oil. Season with fine sea salt and pepper and pop them into the oven for 10 minutes. Carefully turn the onion slices and cook for 10 more minutes. Toss them well and cook for about 10 minutes longer. Scrape them into a bowl and toss them with the parsley. Set aside.
Place a pizza stone on the oven rack and increase the oven temperature to its maximum setting.
Grab a pizza peel and give it a nice, light dusting of flour. Shape the dough and set on the floured peel.
Hit the dough with the mozzarella, scattering it evenly and stopping about 3/4 inch from the edges. Add the caramelized onion slices, draping them over the spots where there’s less cheese. Finally add the sausage, arranging it to balance the cheese and onion.
Open the oven and, tilting the peel just slightly, give it a quick shimmy-shake to slide the pizza onto the pizza stone. Bake the pizza for 10 to 15 minutes, until the crust is a crisp and golden brown.
Remove the pizza with the peel, sprinkle with a pinch of coarse salt, and drizzle with olive oil.
Dough
Check out last month’s post for a dough recipe.
