We have the opportunity on the daily to make a positive impact on the world around us.
Whether one goes through their day searching for good deeds to be done,
or simply takes advantage of random opportunities to spread love,
every action (or inaction) has a resounding impact.
The question is: Is your impact today going to be positive, negative, or indifferent?
I have been told that one person can't make a difference.
I affectionately call these people "dummies"...
Those who actively try to hold the rest of us down,
those who would rather watch you drown than help you soar, those who can't grasp the power of positivity to create change.
Whether it's a great recipe found, or an uplifting story to share, you can be sure to find it here.
Let's start a Positivity Revolution, and drown out the dumb!

Monday, July 14, 2014

Best Pizza Ever Made

Did I say that we were going to the most amazing pizza in the universe last night? I think I did, but I have to reiterate, because we made the most amazing pizza in the universe last night!

Sundays are our pizza cheat day, so having the opportunity to combine our other favorite food, smoked chicken, was an event not to be missed! I didn't get to use my "Naked Tomato Sauce", but the pizza dough recipe from Smitten Kitchen turned out perfect; with a crunchy bottom and chewy crust (a first for me and my dough disasters). The dough rose beautifully to double the size of the morning, and I pre-cooked it at 425 degrees for about 15 minutes.

In the meantime, we mixed up a first-layer concoction made of Cocktail sauce, Chili Sauce, Sweet and Zesty Famous Dave's BBQ sauce, and a healthy splash of Wilbur's Revenge, which is just the hottest Famous Dave's sauce you've ever tasted. When the pizza dough was a little firmed up but not yet tan in color, we topped it with the sauce, sliced red onion, all the random shredded cheese we had in the fridge (Mexican, Cheddar, Italian, and Colby-Jack), and of course, sliced smoked chicken breast. And then more cheese.

I cooked this bad boy for about 15 more minutes at 375 degrees, until the cheese was bubbly and the edges were beginning to brown. I learned from a past restaurant gig to let the pie rest a few minutes to help with the slicing, but we barely lasted three minutes before digging in!

This is my new favorite pizza, but I might insist on making pizza from scratch every time now that we have this killer recipe!

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