Pesto Potato Pizza

2 teaspoons dried oregano

1 tablespoon raw sesame seeds

1 tablespoon fresh grated lemon zest

1 teaspoon ground cumin

Kosher salt and black pepper

1/2 pound pizza dough, at room temperature

Extra virgin olive oil, for drizzling

1/3 cup Arugula Pesto

1 medium potato, very thinly sliced

8 ounces burrata cheese or soft mozzarella cheese

1/2 cup fresh basil or or lemon basil leaves or 1 cup arugula leaves

Crushed red pepper flakes

Heat the oven to 450 degrees F.  Grease a large baking sheet with olive oil, or sprinkle cast iron pizza pan with cornmeal.

In a small bowl, combine the oregano, sesame seeds, lemon zest, cumin, and generous pinches of salt and pepper.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle).  Transfer the dough to the prepared baking sheet or pan.  Rub the dough with olive oil and sprinkle with the seed mix, using as little or as much as you'd like.  Spread the dough with pesto and layer on the sliced potatoes, drizzling them lightly with olive oil, salt and pepper.  Transfer the pizza to the oven and bake for 10-15 minutes, or until the crust is golden and the potatoes are crisp.  

Remove from the oven and top with lumps of burrata or mozzarella.  Allow the cheese to sit on the pizza and warm through, about 5 minutes.  Sprinkle on the basil or arugula and crushed red pepper flakes.

Makes one 10-12 inch pizza.

From Half Baked Harvest blog

Arugula Pesto

1/2 cup pine nuts

1 garlic clove, minced

2 cups (2 ounces/60 grams) packed arugula leaves

1/2 cup (2 ounces/60 grams) freshly grated Parmesan cheese

1 teaspoon kosher salt

1/4 to 1/2 cup extra-virgin olive oil

In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and salt, and pulse to blend.  With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed.  Taste and adjust the seasonings.

From This Is a Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman, via Epicurious, with minor changes

Wild Violet Syrup

Wild violet blossoms

Water

Sugar

Lemon juice

How many violet blossoms you use is up to you. The recipe is a 1:1 ratio, so you can use as many or as few as you wish.

Once you have picked your violets, place them in a jar or glass and add enough boiling water to cover the flowers.  Let the flowers steep for an hour or two (until the water cools). Your violet water will look blue or green at this point; the violet color comes later when the lemon is added. 

Strain the flowers from the infused water and discard them.  Be sure infused water is clear of any debris.  Add equal parts violet-infused water and sugar to a saucepan.  Slowly add small amounts of lemon juice until desired color is reached.

Slowly bring the sugar water to a low boil for a minute or two. Keep an eye on it and stir occasionally.  Transfer your syrup to whatever (preferably clear) container you wish.

From KentuckyForager.com