Add 1 tablespoon sugar to the dough during kneading. Rolled out the dough to about 1/2 inch thick and let it rest about 1 hour. Lay the sliced peaches out on the crust. Drizzle or brush with olive oil. Sprinkle remaining sugar and rosemary leaves over bread. Bake at 500 degrees (or as hot as your oven can get) on the middle rack for about 8 minutes depending on how hot your oven is.
Recipe for Pizza Crust
I apologize, I do not know the original source. This recipe comes via my mother-in-law.
1 1/4 cups water, warm
2 tablespoons olive oil
3 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon yeast
If using a bread machine, pour in water and oil. Add flour, spreading over entire bowl. In one corner, add yeast. In the opposite, add salt. Set on dough setting, which should complete the first kneading and rising.
Remove dough onto floured surface. Knead to work out the gas the yeast produces. Divide dough into two or three parts. Roll out very thin with a rolling pin. Allow to rise one hour.
Top and bake pizza at 500 degrees or as hot as your oven gets for 8-9 minutes or until the crust is nicely brown and the bottom is baked. Mine actually takes 11 minutes. Guess my oven isn't the strongest.
When I was working full time, we'd spend $5 a week at Costco for the Rosemary Olive Oil Bread. I'd have all kinds of sandwiches with it. Well, I don't have the slightest idea why I didn't figure it out before, but last week when Paul trimmed up the rosemary bush, I decided to try my hand at a rosemary bread recipe.
A few years ago, I learned from The Vegetarian 5-Ingredient Gourmet that it is possible to mix and mash white and sweet potatoes. No, the nutritionist in me had never thought of it before. Keep in mind that I had only ever had sweet potatoes with cinnamon and sugar and didn't realize there was more to their value. I've since learned to love sweet potatoes.
A big thank you to my father-in-law for forwarding me this great story from the NY Times that appeals to me as a medical professional, as a mother, and of course as a budget-friendly vegetarian blogger.
Can this possibly look as good on camera as it did in person? Moreover, can you possibly imagine how good it tasted from the photo?
Recipe for Pizza Patate
1 pizza dough recipe
1 medium baking potato
1 small onion, thinly sliced
1 long sprig rosemary, leaves peeled off
1/2 cup olive oil
1 tsp. salt
With a mandolin or other shredding device, thinly slice the potato. I like to leave the skin on for color. My four-sided shredder has a long slit that slices the potato perfectly. Immediately put the slices in a bowl of water so they do not brown. When pizza is ready to assemble, brush dough with olive oil and sprinkle with 1/2 tsp. salt. Dry the slices of potato and layer them on dough. Next, spread onions out on pizza. Sprinkle with remaining olive oil and salt. Finish by spreading rosemary leaves around. Finish baking.
How time does fly! Nora crossed the 10-week-old point last week, and I love watching her grow and change. She's not even sitting up yet, but I know it's only a matter of time before she's crawling everywhere. My mother shook her head at me saying it was too early when I first told her it was time for me to get "Nora's Kitchen Door" together. But I know myself, and I know time would slip away before I got it done. I also know I would be way less organized if I didn't do it because I was already keeping a pile of kitchen items I no longer wanted or needed.
The photo is not of the potatoes I made last week. It's from the sour cream potatoes I made some time ago. However, the size of the aluminum pan is the same, which is why I chose to share the photo with this story.
While Nora and I were outside enjoying the spring weather a couple days ago, I looked around sadly at our herb garden. I took a picture and decided I would share my desires and plans to improve our little urban garden. Mind you, this is not all of our garden, and I'm sorry to say, isn't the worst either. (The rocket is more depressing.) Fortunately, the rosemary on the front porch is considerably happier, which makes me not feel as bad.
Saute onions in soup pot or sauce pan about 5 minutes. Stir occasionally. Add sweet potatoes, carrots and celery. Stir. Mix seasoning in water and pour into pot. Cover pot and cook about 10 minutes or until sweet potatoes are soft. (The original recipe called for white potatoes. I think they sometimes take longer to cook. Sweet potatoes seem to cook faster to me.) When vegetables are soft, add milk then cheese. The key is to have small cubes of cheese and to add them gradually so they don't clump.
Ladle the soup into a blender. (Be really careful because the blender may splatter when you turn it on. I have a silicone trivet that I cover the blender with so the soup won't splatter and burn my fingers. A towel could work, too.) Reheat soup and serve garnished with fresh herbs as desired. I bet green onions or chives would have been yummy if we had had any. Also, ground red pepper seemed to be a nice addition, too.
Some of these jars of dehydrated rosemary are actually part of Christmas gifts. So, I'd better share a few ideas for using them. At first, I wondered how anyone could ever use up so much, but now I realize I had too limited of an imagination. However, first, I'd better tell you how I dried them.
Here is the spinach pesto I made to serve on pizza with fresh tomatoes instead of a marinara sauce. The rosemary bread at $5 for two loaves from Costco makes the pizza easy and tasty because it adds lots of flavor leaving only a need for a little salt and pepper on the tomatoes.
Select equal portions of fresh sweet potatoes, brussel sprouts, and beets.
Cut the brussel sprouts in half, peel the potatoes and cut into bite-sized pieces, cut beets as well.
Place top rack in oven just above center and the second rack a notch or two below for space to get a second pan in and preheat oven to 400 degrees.
Grease jelly roll pans with a light coat of spray. (Marsha had only two pans, and cooked the brussel sprouts first. Again, this is the beauty of a vegetable for a large group that doesn't have to be served hot.)
Spread each vegetable individually and evenly over pan.
Sprinkle olive oil semi-generously (although excess will not hurt) over the vegetable.
Sprinkle fresh ground black pepper and salt evenly over vegetables.
Top with three cloves each pan of chopped fresh garlic.
Chop fresh rosemary (about 3 long sprigs per pan) and sprinkle around pan.
Place pans in oven until bottom of vegetables are golden brown. The time varies depending on the veggie.
Believe it or not, this recipe is the result of a slight misunderstanding between my mother and I. We both like roasted sweet potatoes. She heard on a cooking show one day that if you brush them slightly with olive oil and cook them at 500' for 20 minutes, they get really crispy. I agreed to give it a shot. However, I didn't realize that she had put the potatoes in the middle of the oven with it set on "Bake". I put mine on the top rack set on "Broil" and turned them at 10 minutes when they started to brown too much.
VegCooking has a great selection of vegan recipes with fabulous photographs to make you want to try every recipe they throw at you. The recipes are categorized by I love the thought of adding cranberries to green beans. I found it ironic that the side dish was recommended to go with hazelnut and rosemary encrusted seitan, which was the entree that sounded the most tempting to me.
This was a fabulously colored vegan dinner focused on vegetables easily accessible in our local stores. I really enjoyed it, but Paul said that the frozen lime juice I had defrosted to mix with the sugar snap peas. I do caution cooks to follow the recipe closely because the peas did not hold their bright green color.
The recipe for the peas came from foodnetwork.tv called Mint Sugar Snap Peas. I did use frozen peas and would be happier trying the recipe with fresh peas in the future. I used the roasted sweet potato recipe with olive oil, seasoned salt, and fresh rosemary for the red potatoes; and I sliced some very ripe tomatoes.
I'm quite proud of this recipe. I chopped up baking potatoes, diced up a small onion, minced or chopped a few cloves of garlic and cooked the potatoes on medium with just enough olive oil to keep the potatoes from sticking to the skillet. About 7 seven minutes before the potatoes were done, I harvested three large sprigs of rosemary from our herb garden and chopped the leaves into the skillet.