It’s been a bad week, y’all.
Truly, bad really doesn’t even begin to describe it, but for lack of a better word, bad.
There are some people in my life who are struggling with some really hard stuff. And I love these people with all my heart. And if they hurt, I hurt.
So a bunch of us are hurting.
And we are asking questions. Questions that we don’t have answers to and that there are no easy answers to.
And we know that things look one way to others, but we know another side.
And it’s been made abundantly clear to me this week about how important it is to extend mercy to people. To not judge them by what you see.
And it’s not that I don’t extend mercy to people. I do. Except when I don’t. Because I am human. I get caught up in being judgmental and calling things like I see them.
But I am on the flip side this time. I am needing mercy and compassion and to not be judged. My loved ones are needing these things too. Desperately.
Everyone needs that. All of us.
I want to be a person who grants that to others. Always.
Lord, help me to be merciful and compassionate. Always.
Sometimes, when things are hard and tough and stressful, cooking can help me unwind. And it did this week. (A little.) I was able to get in the kitchen and cook some yummy things. And this pizza was one of them. It was kind of therapeutic to make my own pizza dough from scratch. And if I can do it, you can.
This pizza was inspired by my trip out west this summer. When we were at Mesa Verde National Park and learning about the Pueblo Indian cliff dwellers, I was mentally taking notes about their diets while the tour guide was educating us. Because some of that stuff sounded really good.
Some of the main food staples of the Pueblo Indians were what they called the “three sisters” which were squash, corn and beans. They also grew peppers and ate pine nuts from the forest. And that’s my pizza.
I made it yesterday and my daughter kind of raved over it. That made me feel good.
Here are my notes:
-I’m not saying this is the best pizza crust ever, but it’s a good, easy, basic recipe, especially for beginners or people who are slightly intimidated by working with yeast. (Like me.)
-This made a really thick crust in my 10 1/2 inch cast iron skillet. You would actually be able to divide the dough into 4 parts to get a thinner crust. But I like it thick. The picture below will show you how thick it is.
-Just pat it in the skillet. Easy. I think it’s easier than stretching it out on a stone.
-Pine nuts burn quickly. Like *super* fast. See:
It’s probably better to toast them up in a dry nonstick skillet until light golden brown than to put them a baking sheet in the oven.
Puebloan “Three Sisters” Deep Dish Skillet Pizza