I am a librarian by day and cook whenever I can. I learned to cook at my mom’s side though she was not an adventurous cook. I enjoy experimenting with flavors and fresh food items. The idea for the blog came about when my college age son moved from the dorm into an apartment. He was much more interested in cooking so I took the opportunity to teach him. This blog is for the new cook and the experienced cook who wishes to learn some new recipes.
There’s nothing like ordering pizza on a Friday night. The next best thing is making your own pizza.
Pillsbury pizza crust.
1 russet baking potato, peeled, sliced thin.
1 sweet potato, peeled, sliced thin
Olives – kalamata, green or Greek olives, sliced
Red, yellow, green peppers, if desired
Basil, oregano, thyme
- Preheat oven to 450 degrees.
- Peel and wash russet potato. Slice into thin slices. Spray olive or canola oil on baking pan. Place russet potatoes on oiled pan. Place another baking pan on top and put into oven. Bake for 7 minutes.
- Peel and wash sweet potato. Slice into thin slices. Place on oiled baking pan. Place another baking pan on top and put into oven. Bake for 8 minutes.
- While waiting for potatoes to bake, take pizza dough out of container and place on oiled pizza pan. Shape into a rectangle. Brush olive oil onto dough.
- When potatoes are cooked place on top of pizza dough. Place olives on top.
- Sprinkle feta cheese on top.
- Sprinkle with basil, oregano and thyme.
- You can add other ingredients such as green or red peppers, mushrooms, pepperoni, as desired.
- Bake for 10 minutes or until crust is golden brown.
I had a chance to make Beef and Broccoli this weekend. From Grace Young’s cookbook – Stir Frying to the Sky’s Edge.