We spent the day outside today. The pool and the gentle breeze were pleasant and the passing clouds were timed perfectly to cool the deck slightly. I didn’t burn my toes as I removed them from the crisp clean water of the baby pool and onto the steamy boards of the deck. I heard a rustling of the trees, so I turned slightly with the boys right behind me, I peered past my sunglasses only to see a very slow and very well-fed papa bear. He slowly stepped forward. We slowly stepped back, boys behind my arms. Fortunately we were about 20 yards back, but still that sort of thing is quite alarming. I mean this bear’s head was the size of a dinosaur.
Anyway, we went inside after that, slightly skin-crisped from the sun anyway, despite layers of sunblock on the kids —Oh, right I’m supposed to put it on myself too. Forgot.
Anyway, what was I saying? Oh right!
I made this flatbread for a simple panini late lunch/early supper this mid-afternoon. Garlic, rosemary and a bit of parmesan grated all over it make it less than boring. Gosh I love olive oil salt and pepper, don’t you? Seems like every recipe I write these days has those three things in it. I wonder what the world would be like without olive oil, salt and pepper. I bet that dinosaur-headed-bear would like it. Not me, though.
- 1/4 cup extra virgin olive oil
- 1 garlic clove minced or grated
- 1 tablespoon dried rosemary
- 1 pound frozen pizza dough, thawed
- sea salt and black pepper
- 1/2 cup grated Parmesan or Parmigiano-reggiano
Place olive oil garlic and rosemary in a small saucepan over low heat with olive oil.
Put oven rack in upper third of the oven and preheat oven to 400°F. Line two large baking sheets with parchment paper. Divide dough in half, keeping one half covered with a clean lightly floured kitchen towel. Roll out other half to 1/8 inch thick. Place on parchment lined baking sheet. Using pastry brush, brush the infused olive oil onto the dough. Sprinkle with sea salt and black pepper and half the parmesan. Place in preheated oven until golden brown. Remove first sheet tray and top with remaining parmigiano-reggiano. Repeat with remaining dough.