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John claims he’s only taken his wedding ring off once.

He remembers removing his ring for the first, and only, time when we took a pottery class with his sister.  To avoid gunking it up with clay, he slipped the ring into his pocket.  Other than that 3 hour period, it has been steadily on his left ring finger.

He is oddly proud of this fact.

I, on the other hand, take my wedding ring off constantly.  Mostly when I’m cooking.  Whenever I knead pasta, bread, or pizza dough, that ring comes off.

(I learned my lesson on our honeymoon when I got sunscreen clogged in the underpart of the setting and my pretty light blue stones looked black because light couldn’t pass through.  Ugly.  And gross.  It now comes off before sunscreen applications as well.)

To be sure it doesn’t slip down the drain by accident, I keep my ring pressed between my lips, with the stones hanging out of my mouth.

I’m classy like that.

I don’t make it mean anything that I take my ring off all the time, or that John never does.  It’s not like I’m slipping it off to go clubbing with the girls.  I take it off to make delicious pizza for my loved one.

A loved one who thinks its funny when he finds me in the kitchen, kneading dough, with my ring hanging out of my mouth.

That’s right, you married this.  Now eat your delicious pizza.

Ingredients

Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped spinach (original recipe calls for kale)
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary

Directions

Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bowl and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.

Preheat oven to 475. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the spinach with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, spinach, red onion slices, and fresh rosemary.

Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.

Source: Two Peas and Their Pod

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