Hey everybody! :)
I don’t know if you’ve noticed, but the summer seems to be coming to a close – and I’m okay with that. I know, I know, hiss away – but I’m more of an Autumn, if you will.
Maybe it’s cause I’m born in November. Maybe it’s because I have a natural inclination towards a more melancholy disposition. (No, seriously, I do sometimes. I used to love Edgar Allen Poe and Stephen King and Ann Rice novels as I was growing up… and with Edgar Allen Poe.. I didn’t even really READ it, I just liked the idea, I think… lol mind you, I also watched copious amounts of Monty Python movies and the Simpsons, so maybe that balances everything out…”balance” might be a strong word.) Maybe it’s a better time to write and create without the distraction of the glorious sun and the promise of much swimming. Maybe it’s because I really like wearing a lot of clothes. orrrr…
…MAYBE it’s because doing CRAZY amounts of cooking and baking is no longer looked upon as strange or too hot to do so!!!! YAYYYYYYY!!!!
So, that brings me to this recipe – or, collection of recipes, as it were. All three parts of this recipe are from my FAVOURITE cookbook IN THE WORLD – ReBar – and it is vegetarian friendly – AND super filling. One piece and you’re done for. (Two pieces, like i had, and you’re beyond done for – the zombies will get you.)
Roasted Potato Pizza – from ReBar
(the directions and things are pretty much exactly from the book with a couple wee changes)
- 1/2 recipe focaccia, or your favourite pizza crust (i actually used the whole thing – hehe)
- 1 x recipe tomato sweet basil sauce (in the book it calls for a recipe for sundried tomato pesto – but i used another suggestion of theirs!)(whatever tomato sauce you like!)
- 1lb red potatoes
- 2 garlic cloves, minced
- 2 tbsp minced rosemary
- juice 1/2 lemon
- 1 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp cracked pepper
- 1/2 bunch spinach, stemmed and washed
- 2 x 6 oz jars marinated artichoke hearts
- 2 cups crumbled feta
- 2 cups grated mozza
Turn the oven heat up to 450F. Punch dough down and roll it out slightly on a floured board. Let the dough rest for several minutes, then transfer to an oiled 15″ pizza pan. Stretch the dough out to fit the pan, raising the edges slightly. If the dough bounces back, cover with a kitchen towel and let the dough rest until it gives.
Prepare to be very, very full. (In turn, making you look very delicious to zombies.)
Many thanks to ReBar!!!
ps. in case I wasn’t doing enough shameless promotion of rebar already, CLICK HERE TO SEE THEIR WEBSITE AND COOKBOOK!!! hehehe ;) xoxoxoxo