Well, after a summer of change, we are finally settled in our new apartment in Austin. I have to say, I totally love it! It has a number of huge windows, grey walls, new carpet, two bathrooms, Fox has his own room, and the kitchen is compact and functional! It may not be a whitewashed brick industrial loft, but it is lovely. It is so good to have a place to call home again.
Now that I have exclusive use of the kitchen again, I hope to be posting many tasty and seasonal recipes! I actually just signed up for another 10 weeks of a CSA vegetable share this morning, so my weekly CSA/menu posts will be back next week, and I have big plans for videos (If I can get my act together).
This I made this recipe earlier this year, but for some reason, it never got posted. I think it is a good summer to fall transitional meal, because it has potatoes (totally a fall/winter vegetable) and spinach (this is a summery vegetable, right?). At any rate, it is delicious. And vegetarian. I hope you like it as much as I do!
Potato Spinach Pizza:
makes 1 medium pizza
1 gold potato, thinly sliced
2 tsp olive oil
genius sprinkling of salt
1 cup spinach, thinly sliced
1 tsp olive oil
generous sprinkling salt
1 Tbs olive oil
1 - 1 1/2 cups Monterey Jack Cheese
1/2 tsp dried rosemary
2 Tbs Parmesan Cheese
1/4 tsp coarse sea salt
Preheat your oven to 375°F. In a rimmed baking sheet, lined with a silicone mat, place your sliced potatoes. Sprinkle your olive oil and salt over the top, and mix with your hands until the potatoes are evenly coated. Cook for 20 minutes, until the potatoes are soft.
While the potatoes are cooking, prepare your spinach by sautéing it in a pan with the olive oil and salt, until it is wilted. Set aside and prepare your pizza crust.
Roll out your pizza dough on a silicone mat (I like to sprinkle a small handful of cornmeal on the mat before rolling out the dough). Brush your olive oil onto the dough in an even layer. Next sprinkle the Monterey Jack in an even layer over the dough. Once the potatoes come out of the oven, place them evenly on the cheese. Next, top with spinach and finish by sprinkling the top with rosemary, parmesan cheese and the sea salt.
Bake at 425°F for 8-10 minutes.