Sometimes, feeding yourself really does mean fending for yourself. As in, you don’t get off the couch and get busy in the kitchen, you don’t eat. Sure, there’s always your good friend the delivery guy, but after this past week’s kitchen slack-a-thon, I’ve decided to give that look a rest for awhile. It wasn’t a good one anyway.
Today was rough. It rained all day, so my motivation to walk to the grocery store can carry back provisions was less than zero. At some point, I learned that I had run out of coffee and managed to convince myself that tea was a perfectly acceptable substitute.
If I wasn’t braving the elements for caffeine, I certainly wasn’t going to brave them for dinner. I was going to manage with whatever I had in my refrigerator. Which was empty except for three baby potatoes, half a container of sundried tomatoes, and some cheese. I also had some flour and a packet of yeast in my pantry, so it was pretty clear. I was going to make pizza.
Ingredients (makes one pizza):
- 1 ball of pizza dough or store-bought dough
- 3 baby potatoes (I like yukon gold)
- 12 sundried tomatoes
- 4 - 5 cloves of garlic
- 1/4 cup of feta
- 4 ounces of goat cheese
- 2 tablespoons of grated parmesan
- 2 teaspoons of herbs de provence (or whatever dried herbs you have)
- 1 tablespoon of olive oil, plus more for the dough
Make the pizza:
Make the pizza dough, and once it’s doubled in size, spread it out an oiled baking pan and then drizzle some more oil on top. Turn on the oven to 400 degrees and let the dough sit on top of the oven for about half an hour with a tea towel or plastic wrap on top.
Meanwhile, put the sundried tomatoes in a bowl and cover them with warm water. Let them sit out at room temperature while the dough rises.
After half an hour or so, the dough should have risen in the pan. Put the pan in the oven and cook for about fifteen to twenty minutes.
While the dough is cooking, chop the garlic and slice the potatoes so that they are as thin as you can get them. Pat the potatoes dry with paper towels to remove any extra water and then toss them in a bowl with a tablespoon of olive oil.
Drain the water from the sundried tomatoes, pat them dry, and slice them. Remove the pan from the oven and top the dough with the garlic and the sundried tomatoes. Crumble the feta and goat cheese over the tomatoes, and then add the potatoes in a thin layer over the top. Sprinkle with the herbs and bake for about twenty to thirty minutes.
Remove the pizza from the oven, sprinkle the grated cheese over the top, and return to the oven for another five to ten minutes. Cut into pieces and freeze whatever you don’t eat immediately.