Cooking with Jon & Steph - Rosemary Strawberry Shortcake Pizza

Yes, it is officially August and Baby Alston has still not arrived. In the meantime we have been keeping up with friends and all sorts of delicious fun.

This recipe was from the latest issue of Better Homes and Gardens magazine. It is my nerdy homemaker side shining through. There are few things I like better than a good Better Homes and Gardens. I actually copied this recipe down on a napkin while we were over at the Joyner's a few weeks ago. I was THAT excited about it.

One thing I really liked is how the chef presenting this recipe suggested having everything totally ready to go and measured before starting to cook. A painter wouldn't start painting until they had all the colors they needed, a bowl of water and their brushes out, right? So it should be for less stressful cooking. Prep everything before you start putting together any food. It makes for a lot more fun and and easier baking! (I did not do this, unfortunately... and it made things much more interesting.)

I think the best part of this recipe was getting to use fresh Loomis strawberries. Man, I love those roadside stands in the summer. Best. Strawberries. Ever.

And we also used fresh rosemary from Jon's parent's garden. So awesome!

Rosemary Strawberry Shortcake Pizza

Prep: 30 minutes Bake: 22 minutes Oven: 400 degrees

Ingredients

1 quart (4 cups) strawberries. Rinsed and quartered.

1/4 cup honey or agave nectar

3 cups all-purpose flour

1/4 cup granulated sugar

2 T chopped fresh rosemary or thyme

4 1/2 tsp baking powder

3/4 tsp salt

1/2 cup cold unsalted butter, cut in small pieces

1 3/4 cups whipping cream

1 egg white lightly beaten

2 T sugar

sweetened whipped cream

Directions

Preheat oven to 400 degrees F. In large bowl, combine strawberries and honey. Let stand, stirring occasionally while prepping shortcake.

In food processor, combine flour, 1/4 cup sugar, rosemary, baking powder and salt; pulse to mix.

Add butter to flour mixture; pulse several times. While pulsing, add cream, pulsing until dough begins to come together.

Turn out dough on lightly floured surface. Knead quickly. Roll dough to 9x13 inch rectangle (1/2 inch thickness).

Transfer dough to large parchment lined baking sheet. With sharp knife, score dough in 1 1/2 inch squares. Brush dough with egg white. Sprinkle with 2 T sugar.

Bake 20-22 minutes until golden brown.

Transfer shortcake and parchment to platter. Spoon strawberries on shortcake. Drizzle with juices.

Serve in tumblers or bowls with whipped cream. (or if you're Jon - try have a little shortcake with your whipped cream...)

 

Makes 15 (2 square) servings - plus leftovers!

Of course we had to have our friends Kelly and Tadd over to taste test it for us. I think it was a success :)

***

In other adventures, we've been watching the Olympics, going on walks, trying to get out of the house and encouraging Baby Alston to come enjoy the world with us!

 We went out to Leatherby's on Monday for Breanne's birthday. (Thank goodness they have sorbet) Check out this sundae Jon had all to himself! It was so nice to be out with friends :)

Breanna came over to paint my nails on Tuesday

and drew some delightful stick figure versions of me and her as well as Margo on my big toes. We thought Baby Alston might really like the cave drawings on his/her birthday haha :)

Until then we are trying more delicious methods of bringing Baby Alston to the world. Tonight we had some Prego Pizza! Fingers crossed that I'll go into labor tonight.