So, you are invited to sit down at my 'virtual kitchen table' for some stub & grub this week! Hopefully my menu provides you with some inspiration.
Friday Night Pizza Party! I had a BIG run lined up for Saturday morning so I wanted to fill my muscle cells and boost my glycogen stores the night before. I got the inspiration to make this recipe after being treated to it last weekend from my friend Alli in Squamish. It was the perfect pre-race dinner and got me through the Test of Metal with ease!
Roasted Potato Pizza from the ReBar cookbook (yes, my bible)
Makes 2 medium pizzas
Use your favorite pizza crust. I make the ReBar foccacia and it is OMG good.
Sundried Tomato Pesto for the sauce (this makes the pizza for sure)
1/2 cup sundried tomatoes soaked in warm water (not oil packed) for 15 minutes until plump.
2 garlic cloves
2tbs pine nuts or sunflower seeds
1/4 cup parmesan
1/4 tsp red chile flakes
2 tsp capers
1 tbs balsamic vinegar
2 tbs chopped oregano
4 tbs chopped basil
3 tbs olive oil
1/4 tsp salt & pepper
1lb red potatoes quartered then sliced 1/4 inch thick
4 garlic cloves minced
2 tbs minced rosemary
juice of 1/2 lemon
1 1.5 tbs olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 bunch spinach ( I used asparagus this time instead)
12oz jar marinated artichoke hearts cut in half
1/2 cup kalmata olives
1 cup feta crumbled
2 cups mozzarella grated
- Roast potatoes with garlic, rosemary, lemon, olive oil and s&p at 375 for 20 minutes.
- Make pesto by blending everything together in a food processor.
- Turn oven up to 425.
- Spread pesto on base of pizzas and sprinkle with half mozzarella cheese.
- Layer with all other ingredients and top with remaining cheeses.
- Bake for 20 minutes (ish) until golden brown.
(sorry, no photo. we ate it all)