We are so pleased to showcase a recipe from Laney Crowell, founder of The Moment. We adore Laney's mission to change the conversation around beauty, celebrate realness, and, of course, to bring about a healthy relationship with food. Scroll down for a Q&A with Laney and her team's incredible Olive Oil Pizza recipe!
Q&A With Laney Crowell
Brightland: What is your favorite way to unwind at home?
Laney: I live for a long, hot, no deadline bath. It doesn't happen often, but when it does I load it up with Epsom salts, aromatherapy oils, and I always light a non-toxic candle. I love a face mask and sometimes I'll do more than one. If I can, I'll meditate, or read for a bit, or listen to some relaxing music.
Brightland: What do you like to keep on your kitchen countertop, or "kitchen shelfie"?
Laney: My Brightland olive oil, Cap Beauty Himalayan Salt, a wooden pepper grinder and my collection of wooden spoons from Nicky Kehoe.
Brightland: What does living in a golden state mean to you?
Laney: Living judgment free
Brightland: If you could host a dinner party at home and invite 3 guests, who would they be, what would you serve and what music would play in the background?
Laney: This is a really tough question. I'm going to start with the menu. I make a great hanger steak that I cook in my cast iron skillet. I like to pair it with a garlic potato mash and a healthy Caesar salad. I always make my cashew butter cookies for dessert. The whole meal is grain-free, gluten-free, refined sugar-free and I can make it dairy-free as well. Here's the amazing cookie recipe!
For music, I like to put on a rainy day jazz playlist on Spotify. Admittedly music isn't my strong suit so I like a pre-made playlist that doesn't compete with conversation and instills a chill vibe. Pre-guest arrival, I like to listen to Maggie Rogers while I cook.
For guests, I'm going to have 2 dinners. One with my family: my grandmother (who I was named after), my Aunt Isabella (who I was also named after - Isabella is my middle name), and my daughter Isabella Sage. This dinner will start at 5:30 pm and we'll all be in bed by 9. Maybe 10 if we get crazy and cuddle on the couch after with tea. The second is going to be a dinner with people I've never met before and we're going to stay up late drinking whiskey and sitting in the backyard. Hopefully, someone will bring a guitar: Maggie Rogers, Alexandria Ocasio-Cortez, and Amy Schumer.
Olive Oil Pizza
- 1 lb pizza dough from a neighborhood shop (helps to make friends with your local pizzeria!) or substitute for gluten free crust mix
- 1/2 cup of Ricotta
- 1/2 cup of aged Goat Cheese
- 1/2 cup chopped Cremini Mushrooms
- 1/2 cup chopped Oyster Mushrooms
- Sprig of fresh Thyme
- 1 cup Brightland's AWAKE
- Chilli Flakes
- Head of Garlic
- Organic Honey
- Heat the pizza stone in a 450-degree oven while you prepare the pizza.
- Prepare garlic or Chile (or both, as we did) infused Brightland's AWAKE.
- Using a rolling pin and knuckles, roll out dough into 10 inch round, leaving extra dough around the edges for a healthy crust.
- Top with a thick coat of olive oil mixture.
- Begin adding toppings, starting with layers of mushrooms and cheese.
- Finish with sprigs of thyme and a sprinkle of chili flakes. Using a circular cutting board and spatula, transfer the pizza onto the pizza stone and let bake 10-15 minutes.
- Cool before serving and top with flake salt and infused Brightland's AWAKE as needed.
Tip: to take your slice to the next level, drizzle with honey. It sounds odd, but trust us, it's INCREDIBLE.
- 2 tablespoons finely chopped drained oil-packed Calabrian chiles
- 1/2 cup Brightland's AWAKE
- Kosher salt and finely ground black pepper
- Combine chiles and oil in airtight container; season with salt and pepper. Cover and chill at least one hour.