It has been an incredible, crazy month and now it is finally time to relax. I have had so much fun, and I cannot wait to share!
First, July began with a new apartment which has made me decide that it is just about time to buy a house! I realized how much I hate moving now which is a huge departure for me. Maybe it is age, or maybe I just feel more settled, but for once I am thrilled to plant roots.
I also took another wonderful vacation this month in Ocean City, MD. I have to admit I am not much of a beach person despite growing up on Lake Michigan, but this trip was very different. Between the great company, some of the best crabs I have ever eaten and yoga on the beach in the morning, I left feeling absolutely wonderful!
Lastly, July delivered us a new family member. We adopted Kona, our 8 week old Border Collie puppy, toward the end of the month. Kona was taken from a high kill shelter in KY at just 6 weeks old. She had one more week of life left when a rescue in PA found her, and her siblings. It has always amazed me that people will not fix their pets, instead opting to throw away these creatures lives. Each year, there are more than 10,000 companion animals who will be born. Sadly, we just don't have enough homes for them. Luckily Kona was exactly what we were looking for, and I am now the happiest new mom on the face of the earth!
So hopefully you can see why I have been slacking recently, but it is still no excuse. I think it is time to get back in the kitchen!
Roasted Yellow Pepper, Arugula and Ugly Tomato Breakfast Pizza
Pizza of any kind is wonderful for breakfast, but in this case it is also healthy! First, let’s start with roasting peppers. This can be done with any type of pepper you like. I used two yellow bell peppers for their mild sweet flavor, but you can switch that up as you like.
Roasted Yellow Pepper Sauce:
· 2 roasted yellow bell peppers
· 1 tsp. garlic
· 5 fresh basil leaves
· ¼ tsp. red pepper flakes
· Salt and pepper
To start, clean your peppers and rub a dab of olive oil on the skin. I used the gas burner on my stove for this, but you could also do this in your oven. See oven directions here
1.) Place burner on a medium setting. You don’t want to singe off your fingers in the process!
2.) Set pepper directly over the flame allowing the skin to become charred.
3.) Turn pepper using a pair of tongs until it is well charred on all sides.
4.) Place pepper in an airtight container and allow it to steam for another 15 minutes (this is going to finish cooking the pepper so it is nice and soft).
5.) Repeat for second pepper.
6.) Take lid off peppers and peel off all black and charred pieces. Caution: the peppers can still be incredibly hot! Make sure to let them cool for a moment before handling them.
7.) If you miss a little black, it is ok… it will give the sauce a smokier flavor.
8.) Once the outside is clean you should be able to just tear open the pepper. My suggestion is to just remove the top of the pepper by pulling upward. This should also remove most of the seeds.
9.) Clean any remaining seeds out of the pepper but do not rinse in water.
Now that the peppers are done, tear them apart and place into the food processor with garlic, basil, red pepper flakes, salt and pepper. Pulse until your sauce is just mixed; I like mine to be a little chunky.
From here you can assemble the remaining ingredients. Preheat oven to 350 degrees.
Roasted Yellow Pepper, Arugula and Ugly Tomato Breakfast Pizza:
· 1 Naan flatbread
· 1 cup yellow pepper sauce
· 1 cup arugula
· ½ cup diced ugly (heirloom) tomato
· 2 raw eggs (cracked one at a time into another container)
· Parmesan cheese
· Salt and cracked black pepper
Layer yellow pepper sauce on the Naan then arugula, tomatoes, eggs, parmesan and salt/ pepper. Place in oven for 15 minutes or until egg whites are done.
Note: yolk will still be runny. Bake longer for yolk to harden.