August 29, 2019 by Lindsey | Dolly and Oatmeal

we welcomed our little baby joey on august 15th. we couldn’t be more in love and smitten with him. even amesy is tolerating his cries, and endless diaper changes. he’s even been pretty good at sharing me with his baby brother. i plan to share a bit more about joey’s birth story. but needless to say, it’s been a wonderful, chaotic whirlwind. so, stay tuned!

let’s talk pizza. specifically this peach-y garlicky pizza that we’ve been making all summer long! this combination of ingredients was somewhat of a hodgepodge of things leftover in our fridge one saturday night/a medley of ingredients we frequently combine for salads and such. the first thing you need is a ripe juicy peach. i’ve tried this with a semi-ripe, not-too-sweet peach, and while tasty, it didn’t hit the right note (the sweet, juiciness is key here). but since it’s the height of peach season just about everywhere in the states, i doubt you’ll have trouble finding one. next, you need some really good aged balsamic. the watery grocery store variety probably won’t cut it in terms of the sweet, acidic drizzle we’re going for here. and lastly, a good pesto. if i’m not making my own, then a store bought version is just as good. for cheese, i go between a buffalo milk fresh mozzarella, or a vegan mozzarella that are both wonderful here (of course depending on your diet). and for the pizza crust, i always use my recipe for the best gluten free pizza dough, or, if i’ve run out, i use this frozen dough that is quite good as a backup.

this is our go-to friday night summer pizza pie and i only thought it my duty to share its deliciousness here with you before we say goodbye to summer vacation. i hope you get the chance to make it! happy end of august!

xoxo!

PESTO, BALSAMIC & PEACH PIZZA W/ GARLIC-CASHEW CREAM (GLUTEN FREE)

garlic-cashew cream | makes roughly 1 1/2 cups

2 small heads garlic
1 tablespoon plus 2 teaspoons olive oil
1 cup raw cashews, soaker for at 5 least 5 hours or overnight, drained and rinsed
1/2 cup unsweetened almond milk
2-3 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon onion powder
salt & pepper

pizza | makes 1 pie/8slices

1 portion of this pizza dough (or pizza dough of choice, roughly 1/2 pound)
1/4-1/3 cup garlic-cashew cream (recipe above)
1 ripe peach, sliced
6-8 ounces mozzarella (if using fresh mozzarella about 2-3 small balls)
2 tablespoons pesto, homemade or store bought
1 cup baby arugula
extra virgin olive oil
2 teaspoons aged balsamic vinegar
flaky sea salt
freshly ground pepper

method

make the garlic-cashew cream. preheat oven to 400°F. cut the tops of the garlic heads to expose cloves of garlic. place the garlic heads in foil and drizzle over the 2 teaspoons olive oil. fold up the foil to make a loose packet, and place in the oven. cook until knife tender, about 30-40 minutes. let cool.
in the container of an upright (preferably high-speed) blender, combine the cashews, roasted garlic cloves, almond milk, 1 tablespoons olive oil, 2 teaspoons vinegar, dijon, onion powder, a few fat pinches salt, and a couple grinds of pepper. blend on high, stopping to scrape down the sides as needed, until the garlic-cashew cream is smooth. taste and adjust, adding more vinegar, salt, and/or pepper if needed. use right away, or store in a resealable container in the fridge (garlic-cashew cream can stay in the fridge for up 1 week.)
make the pizza. place a pizza stone in your oven, and preheat to 500°F.
cut a large piece of parchment paper and place it on your countertop. place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval (the edges may crack a bit, and that's ok, just pinch the dough back together). use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.
trim the parchment paper below your pizza dough, and discard. (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)
use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with its' parchment) onto the pizza stone. par-bake the dough for 6-7 minutes. remove from oven, and use a spoon to spread the garlic cream evenly over top. then evenly spread the peaches over the garlic cream. place in the oven and bake for 5-6 minutes, until peaches have softened. add your cheese of choice, then add dollops of pesto. bake one last time, until cheese is melted and crust is crisp, about 6-8 minutes. remove from oven and top with arugula. drizzle with olive oil, the balsamic vinegar; sprinkle some flaky sea salt, and fresh pepper over top.
slice, and serve hot.

PEACH & PESTO PIZZA W/ GARLIC CREAM | dolly and oatmeal

similar recipes:

grilled pizza w/ garden pesto & caramelized balsamic shallots

Cooling Summer Salad w/ Za'atar Pesto / August 17, 2016 by Lindsey | Dolly and Oatmeal

Cooling Summer Salad w/ Za'atar Pesto w/ Za'atar Pesto | dolly and oatmeal #vegan

we've been stuck in one of the worst heatwaves i can remember here in nyc. the heat index has been over 100 degrees for the past few days, and while our apartment is staying pretty cool as long as we don't turn the oven on, there were times where me and my 8 1/2 month pregnant body shut down. there was one particular night where i dramatically cried myself to sleep and frank placed ice packs around my extremities to sooth my overly emotional reaction to a warm bedroom. if you haven't already noticed, he's a trooper, guys. but aside from tears and ice packs, the heat has brought us back to the basics. and by that i mean a ton of cool, fresh summery salads!

we've been making this PACT salad (get it? peach, avocado, cucumber & tomato salad!?) at least 2 nights a week. depending on what we're eating with it, there's 2 variations i keep in constant rotation. there's a spicy version where there's minced cilantro, a good bit of lime juice, california olive ranch olive oil (always!), some flaky sea salt, and a couple dashes of ground cayenne pepper. it's the perfect hot weather salad, especially when the veg has been chilling in the fridge for a bit.

the other variation is the recipe i'm sharing today. it has the same salad components, but a totally different flavor profile thanks to some good old za'atar. if you're not familiar with za'atar it's typically made up of thyme and marjoram, mixed with toasted sesame seeds, and ground sumac which gives it a tangy kick. frank and i had a similar salad the other week at a restaurant. it was a tomato and peach salad served with toasted pine nuts and a za'atar pesto, and it was amazing! i knew immediately that i needed to recreate the it for a homemade version, one we could enjoy whenever we wanted. the pesto is super simple and aside from the prepared za'atar, it doesn't require any other herbs. it's blended up with toasted pine nuts, some added lemon juice, a clove of garlic, and my favorite of california olive ranch's olive oil, their rich and robust flavor, offering the pesto, and the salad, just the right flavor which has already become the staple in our kitchen. so whether you use the za'atar pesto on this particular salad as a marinade, or schmeared on a piece of crusty bread, it's a must-try!

this post was created in partnership with california olive ranch. all thoughts and opinions are my own. thank you for supporting the sponsors that help keep dolly and oatmeal running!

Summer tomatoes | dolly and oatmeal #vegan

cooling summer salad w/ za'atar pesto | v

the za'atar pesto makes just enough for the salad, so if you're wanting leftovers, i suggest doubling or even tripling the recipe.

| serves 4-6 |

za'atar pesto

3 tablespoons za'atar
2 tablespoons toasted pine nuts
1-2 teaspoons lemon juice
1 garlic clove, roughly chopped
1/2 cup California Olive Ranch Rich and Robust Extra Virgin Olive Oil

salad

2 pounds mixed tomatoes, cored and sliced into wedges
2 ripe peaches, sliced into small wedges
1 ripe avocado, cut into chunks
1 medium cucumber, sliced thin
2 tablespoons toasted pine nuts
flaky sea salt
extra za'atar, for garnish

Za'atar Pesto | dolly and oatmeal #vegan

method

make the za'atar. in a food processor, pulse the za'atar, nuts, lemon juice, and garlic until roughly ground. with the motor running, drizzle in the oil until everything is combined. season with salt.
in a large bowl, gently toss together the tomatoes, peaches, avocado, cucumber, and nuts. add the za'atar pesto and give it all another good toss. taste and add more salt if needed. serve and sprinkle with za'atar.

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grilled panzanella salad w/ peaches & fennel

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream / July 15, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream | dolly and oatmeal

these breakfast oats are a reminder of my time spent in LA last summer with my brother, his fiancé, and my husband. we stayed in my brother's apartment in downtown near one of cafe gratitude's locations (aka my favorite restaurant on earth). every morning frank and i would head down there for some breakfast. i would either get the granola or their steel cut oats, and frank would try some funky thing that i would never go for (like this savory french toast with tempeh chorizo!). the oats became an instant favorite. they had a creamy yet al dente consistency, they were mixed with stewed peaches, and topped with a mildly sweet cashew cream. when i went back for another visit a couple months ago all i wanted was their oats and those stewed peaches! to my (somewhat) dismay, they were serving the oatmeal with seasonal pears instead of summer peaches. womp, womp.

so, i decided to make my own variation of peachy oats and share it here on this summer friday! i think i far surpassed any expectation i had with this recipe. i thought nothing would come close those LA oats. turns out i was wrong (or maybe it's been too long since i had the original). i've been eating bowls and bowls of this stuff each morning and cannot get enough! it's a really adaptable recipe if you want to include another fruit other than peaches - nectarines, apricots, cherries, etc.! and the cream is way delish. it's sweet, but not overly so, and has bit of a bite thanks to some lemon juice and vinegar.

wishing you a bright & beautiful weekend! xo.

steel cut oats w/ peaches & cashew cream | v & gf

| makes 3-4 servings |

1 cup raw cashews, soaked overnight, rinsed, and drained
1/2-3/4 filtered water, plus more for soaking
2 tablespoons maple syrup
3 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
fine sea salt
1 cup steel cut oats
1 tablespoon extra virgin coconut oil
1 1/2 tablespoons maple syrup
3 ripe but firm peaches, cut into 1-inch chunks

method

make the cashew cream. place the cashews, 1/2 cup of water, maple syrup, lemon juice, 1 teaspoon vanilla extract , vinegar, and a pinch of salt into a high-speed blender (preferably a vitamix). blend on high for about 1-2 minutes, scraping down the sides of the container and adding more water as needed to get a smooth, fluid consistency. taste and adjust, adding more syrup or salt. place in a lidded jar and set aside.
make the oats. cook the oats according the instructions on the back of your package. (i like adding a pinch or two of salt to the water.)
while the oats are cooking, make the peaches. heat a sauté pan over medium-low heat. once the pan is hot, add the oil and maple syrup and give it a swirl. add the peaches and 1 teaspoon vanilla extract, use a rubber spatula to gently toss everything together. let the peaches cook, stirring every couple of minutes, until they are soft but not falling apart; about 7-10 minutes.
serve with peaches and a good drizzle of cashew cream. leftovers can be stored in a lidded container in the refrigerator for up to 1 week.

enjoy!