Mediterranean Pizza

After my kiddies have gone to bed and I have a few moments
(literally moments) before I feel the sandman getting near I love to
sit on our couch and read through one of my cookbooks or pull
out a stack of printed recipes to browse through.  I always keep a pen and
paper near and a stack of post-it tabs to mark the recipes that make my mouth
water. 





I've read through these cookbooks and stacks of recipes too many times to
count (adding new ones here and there), but it seems there is always a
handful that jump out at me depending on the season, time of year, and
what meal I will be eating next.





Last Wednesday night I sat on my couch looking through the
pages of Tara O' Brady's stunning cookbook Seven
Spoons (again) when a recipe for her roasted peaches caught my eye.  In
that moment I knew what I wanted to eat for breakfast the next morning. 
(My decision was made easy because I currently have a large box of peaches
that is occupying a good portion of my fridge and we've been eating peaches for breakfast,
lunch and dinner.) 





So while my chocolate chip cookie was warming in the oven (I have a serious
weakness for a night time treat) I quickly made the glazed sesame oats for the morning.





That night as I lay in my bed I felt twinges of excitement and
tightness thinking about a bowl of cold yogurt, a warm spiced peach, and a
scatter of glazed sesame oats.  Sweet dreams.

Roasted Peaches with Glazed Sesame Oats





Glazed Sesame Oats





2 tablespoons pure maple syrup



2 tablespoons light brown sugar


1/4 cup mild olive oil or melted coconut oil



2 tablespoons water



1/4 teaspoon fine-grain sea salt



2 1/2 cup old-fashioned rolled oats



1/2 cup sliced almonds



1/4 cup sesame seeds (I used a mixture of black and white)





Roasted Peaches





4 firm but ripe peaches, halved and pitted



1/4 cup pure maple syrup



1/4 teaspoon Chinese five-spice powder



Seeds scraped from a vanilla bean or 1 tablespoon vanilla bean paste



Pinch of salt





Serving Options



Yogurt, greek or regular, plain or vanilla (I use this one), or fresh ricotta



Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment
paper.





To make the sesame oats, in a large bowl, stir together the maple syrup,
brown sugar, olive oil, water, and salt.  Fold the oats, almonds, and
sesame seeds into the syrup mixture until coated.  Pour oat mixture onto
parchment lined baking sheet and spread in an even layer.  Bake until the
oats are golden and lightly toasted, 15 to 20 minutes, turning the pan once,
and stirring occasionally to ensure even toasting of the oats.  Cool on
baking sheet for at least 20 minutes before serving.  Once the oat mixture
is cool, transfer to an airtight container.





To make the peaches, preheat oven to 375 degrees F and line a rimmed baking
sheet with parchment paper.  Arrange the peaches on the pan, cut side up,
with spaces between each.  If the peaches are too cozy they will
steam, not roast.





In a small bowl, mix together the maple syrup, five-spice powder, vanilla
bean seeds, and a pinch of salt.  Brush the peaches with about half the mixture-let
some collect in the hollow left by the pit, but don't drown the flesh. 
Place pan in the hot oven.  Bake the peaches until they look soft, juicy,
and singed at the skin, 20 to 25 minutes.  Remove the fruit from the oven
and let cool for a few minutes before serving with yogurt, a handful of sesame
oats, and a spoonful of spiced maple syrup. 





(The next day I ate a leftover cold peach with yogurt and oats and it
was still delicious.)





Recipe from the beautiful and mouthwatering cookbook Seven
Spoons