How did you embrace the New Year this time? With a lot of cheers and noises I am sure. But however you started it, you probably also had a lot of goal settings and projects up your sleeves because that’s what I did days before the eve of New Year.
Every year, I try to set a goal for myself and more often than not, when I try to line up the activities for the year, it would turn out to newer projects which would not be part of the original plan. And before I know it, all my goals for the year would have been replaced by new ones as they unfold. Such has been the case from many many years past. And to be open to these directions will often lead to a more adventurous life.
It has always been my practice to be adventurous in experimenting about food. And the key to most of the adventures initially comes into the presentation of the dish. You can always have someone taste a new dish, when it is well presented because as the saying goes, “you eat with your eyes first.” And after much partying and eating during the holidays, your body will reply to those intakes.
At the onset, I am changing my diet to lighter meals which would contain less meat and more on vegetables and on my favorite Gruyere Cheese. Pizza, which is considered by some as the number one take out fast food, serves as a killer but if you make your own and not using flour as base, then you are in the right track for this year. Check this out and you’ll know what I mean.
Potato Base Pizza with Zucchini, Olives and Gruyere
- 2 tbsp. Olive oil
- 1 large baking potato
- 1 large zucchini
2 oz. Tapanade or 12 large black pitted olives
- 1 tbsp. Chopped basil or thyme
- salt and pepper to taste
- 2/3 cup grated Gruyere cheese
Place a large baking sheet in the oven and preheat to 400 degrees F.
Cut a sheet of aluminum foil about 14 x 16 inches and spray with a little oil, leaving an unoiled border of about 2 inches around the edge (if you don’t have spray oil, you can just wipe the aluminum with oil).
Peel and thinly slice the potato and arrange on the foil in a rectangular shape’ overlappping slightly. Season with salt and pepper and drizzle 1 tablespoon of the oil on top.
Thinly slice the zucchini and scatter over, leaving a little gap around the edges as you would on a pizza base. Scatter the tapanade (or the olives if you don’t have the tapanade) , and the gruyere. If you have thyme, sprinle it now (basil should be added after cooking as it will burn and dry up). Finally, drizzle over the oil and season with salt and pepper.
Remove the heated baking dish from the oven and carefully place the foil holding the pizza on top. Cook in the oven for about 15-20 minutes until the edges are golden brown and the center is soft and cooked.
Remove from the oven and if using basil, scatter over the pizza now. Allow to rest for 5 minutes. Cut into quarters and serve with your favorite green salad.
This recipe is not only delish, it is also as healthy as can be, and so easy to make. And don’t forget to get all your cheeses this year at the only gourmet cheese shop online, the Ideal Cheese Shop. And if you haven’t listed down your projects, resolutions and goals for this year, it’s still not too late. Happy New Year Everyone!