About a month ago I was Skyping with my lovely Chicago sistas, Mabrie & Rachael.

Right before we hung up, we were talking about — if we could do anything, what would we do?
None of us really answered, as babies started crying, husbands got home from work, and we all decided we needed to hang up.

Ever since then, this question has remained in my head... and I have been dreaming about what could be next in my life.

Not that what is going on in my life isn’t awesome right now, but I could see some big things on the horizon if I kept toying with the idea.

Also, not that I have time to ponder these things right now — as we just moved into our new place on Saturday, I am in the middle of a few projects at work, and I, of course, have been busying myself with projects I don’t have time for.

I get in these moods sometimes when things feel uncertain or changing.
Example: the last two times I thought about going to grad school were

before I graduated undergrad, and
as we were leaving seminary a few months ago.

I honestly would love to... keep doing what I’m doing AND:

keep designing and expand my business.
maybe even start a creative design group with my friend Erikka.
go to seminary or grad school (for what... I don’t know).
go to cooking school.
open a bakery. (um, I have already found the perfect building in Middletown for a bakery or storefront/office see to the left).

For the meantime, I need to concentrate on today... or this week.
(aka settling our house!)

Here is one of my favorite summer recipes for you to enjoy the last month of summer.
I love it because it is so fancy tasting, and a very quick dinner.
You just have to have everything ready — (this is key!)

Still unsure?
Do you like pizza from those Neapolitan places where the crust is cooked in a wood-burning oven?
Then you’ll love this, I guarantee it.

Bon Appétit.

Grilled Pizza

Serves: 8 mini pizzas (1 per person) | Weight Watchers Points+: about 9 per pizza (depending on toppings and crust)

Pizza Dough Recipe

Makes: 2 pizzas or 8 mini pizzas | Points+: 5 per mini crust

Ingredients

2¾ to 3¼ cups bread flour (King Arthur Bread Flour recommended)
1 package active dry yeast
½ teaspoon salt
1 cup warm water (120–130°F)
2 tablespoons olive oil

Directions

In a large bowl, combine 1¼ cups flour, yeast, and salt. Add warm water and oil.
Mix until smooth, then beat on high for 3 minutes.
Stir in remaining flour until a moderately stiff dough forms.
Knead 6–8 minutes until smooth and elastic. Cover and rest for 10 minutes.
Divide into 8 balls, roll out, and prepare for grilling.

Tip: Use a stand mixer with a dough hook for 5 minutes instead of kneading by hand.

Grilled Pizza

Pizza dough (store-bought or homemade, above)
Toppings of your choice
Oil (canola, vegetable, or olive)
Pastry brush

Instructions

Heat grill to medium-high. If using charcoal, keep the hot spot off to the side.
Prep toppings and roll out dough (2 pizzas or 8 mini pizzas).
Don’t roll too thin — it can tear or get too crisp.
Brush the top side of the dough with oil.
Place dough on the grill, oiled side down. Cover and cook 1–2 minutes, until lightly golden underneath.
Brush the top (raw) side with oil, then flip.
Immediately add sauce, cheese, and toppings. Close grill to melt cheese.
Cook until cheese is melted and crust is golden. Check often to avoid burning.