[Sanitariumite]

Update 1: I'm letting the dough rise for the second time, and it's starting to look really good... I picked up the balsamic cipolline onions, mozzarella rolled up with sundried tomatoes (Only .5g less fat than the regular mozzerella so I figured I might as well enjoy it), about a quarter pound of honey-ham, a few paper thin sliced of prosciutto, some Italian turkey sausage, fresh cremini mushrooms, and a small bunch of fresh basil. I've got everything cut up and now I'm just waiting for the dough to finish it's second proof in about 35 minutes, and then it's 15 min in the oven until dinner. It feels good to cook again. I rarely have time to do it between school, work, and the gym.