I know I often say that we are very busy. I take it all back. We weren’t busy until we were handling our normal life on top of an awesome, huge, needs-some-work firehouse. Things have basically been a huge blur of moving boxes, Lowe’s trips (more for Hubster than me) and staring at the calendar thinking “We’ll never get X, Y and Z done before we move.”
I’m going to preemptively apologize if posts are a little spotty here. This kind of chaos isn’t the best time to play around in the kitchen… which will be packed up in a few short weeks. The slow cooker is going to be my best friend as we march toward moving day. I’m taking suggestions for any recipe that I can pop in there for 8ish hours.
Speedy, healthy meals are definitely my jam right now. This leek focaccia is a breeze thanks to Trader Joe’s pre-made pizza dough. I cut the dough in half when we get home and freeze it until I’m ready for some leek topped bread.
2 small leeks
2 tsp olive oil plus more for brushing
1/2 a package of Trader Joe’s wheat pizza dough
1/4 tsp rosemary
1/2 tsp thyme
1/3 tsp sea salt
Preheat the oven to 400 degrees. Remove the green part of the leeks, slice the white part in half and wash thoroughly. Heat the olive oil in a small skillet over medium heat. Slice the leeks into thin strips and saute until tender. Meanwhile, cover a baking sheet in parchment paper. Stretch the dough into a large rectangle and place on the parchment paper. Brush with olive oil and then top with the sauteed leeks. Sprinkle with rosemary, thyme and salt. Bake for10 to 15 minutes or until golden brown. Top with grated Parmesan cheese, slice and serve immediately.