Every once in a while a gift horse comes along. One that just begs you to not look it in the mouth...
All. To. Your. Self.
No one saying "mommy, mom, mum". No one asking where their uniform is. No chasing down missing articles of whatever it is that isn't where it is supposed to be.
Just a quiet, empty house.
Now, don't get me wrong - I love the hustle & bustle that is my life and if my life were in a constant state of calm I would be bored out of my mind. Beyond belief.
Once in a while though, me, myself & I time is a beautiful thing.
Dinner doesn't have to include meat and potatoes. But it can if you want it to. And it can include wine - a nice fruity white wine. The kind that no one else will touch because it's too girly. Which is okay. Because - news flash - I'm a girl...
Do you have your glass of wine in hand now? Good. Let's talk pizza.
Thinly sliced potato brushed with a light topping of olive oil and baked until the potatoes crisp up -like a batch of potato chips fresh out of the fryer. A sprinkling of rosemary and cheese add a savory touch that sends things over the top. Semolina dough is the perfect complement to these rustic flavors.
And while we are on the subject of rustic, don't stress about the shape. Once it's all cut up and on a platter, shape just doesn't matter. If you are feeding yourself - uh, then seriously, don't stress about shape.
So, if you are ever celebrating an empty house on a Friday night, don't forget to treat yourself well. Pick up a bottle of wine. Eat a good meal. Relish every moment. Before you know it, they will all be home - and you will be back into the heat of battle.
Life is short. Savor each moment.
This post is participating in #PizzaPartyin5 in celebration of the latest book in the Artisan Bread in 5 series. Follow the fun on 11/15 via Twitter hashtag #PizzaPartyin5.
Potato Rosemary Pizza
3/4 - 1 pound pizza dough (I used semolina dough from Artisan Pizza & Flat breads in Five Minutes a Day)
1 small potato, cut into 1/16" slices (mandolin helps with this task)
3 Tbs olive oil
1 1/2 tsp dried rosemary
1 Tbs grated Romano or Parmesan cheese
Place baking stone in oven. Preheat oven (with stone in it) to 450F.
Sprinkle corn meal on a sheet of parchment paper. Roll out pizza dough onto a sheet of parchment resting on a non-rimmed baking sheet (round or oval -whatever shape will accommodate your stone). Don't roll out too thinly - you want a bit of a chewy crust.
Arrange the potatoes in a thin layer on top of the pizza - it is okay if they slightly overlap because they are so thin, but don't clump things up too much. Brush a thin layer of olive oil over the whole top of the pizza. Sprinkle with grated cheese and rosemary.
Using the baking sheet as a "peel", slide the assembled pizza - parchment & all - onto the pre-heated stone. Bake for 15-18 minutes, until crust is golden and potatoes start to crisp up. If you want a slightly crispier crust - slide out parchment from under pizza part way through baking.
Remove from oven, slice & serve. Pairs well with a chilled glass of white wine. Or two. Or three.