As I look out my office window I see about 20 tall purple and white ruffled irises. They are spectacular. I planted these irises two years ago after buying them from Yarda’s Ditch Water Iris at the farmers’ market. What a treasure. The vibrant color of the iris is simply beautiful.

I frequently focus on the fresh vegetables and fruits available at the market but we also have quite a nice selection of plants for sale. Right now at the market you will find tomato starts, herbs, rhubarb plants, and some flowers. Next week at the Roseville Whole Foods/Fountains market there will be Meyer lemon trees available, along with other espaliered citrus trees. Yarda will be bringing her iris to Auburn market and we also have a wide selection of olive trees for sale. The plants are very high quality and you won’t have problems with them being root bound. As an added bonus the grower can give you very specific directions to grow the plants successfully. I always ask about sunlight, water needs and general care. For those of you growing your vegetables and herbs organically, Blossom Hill brings organic plants on a weekly basis to both the Roseville and Auburn markets.

On to this week’s recipe. Over the years I have developed a passion for grilling. I make whole meals on the grill from appetizers to dessert. I have a friend who makes jam on his grill. I haven’t tried that yet but I think I will this summer. Using the grill keeps the house cool and the food tastes great. This week I am sharing one of my favorite recipes; grilled pizza. I make these pizzas for my family and have also served grilled pizza at parties. I had potatoes from Rodriguez Ranch, rosemary from Snow’s Citrus Court, olive oil from Calolea Olive Oil, and the weather is heating up. Grilled pizza came to mind. The dough is very easy to make and very reliable. I have never had a failure. If you would like you can make the potatoes the day ahead, chill them, and then bring them back to room temperature right before you use them. I like this recipe because it has endless possibilities. Do you have a craving for artichoke pizza or for asparagus and onion pizza? Just place cooked vegetables on top of the pizza and you will have a tasty treat.

Correction for last week’s Strawberry Sauce recipe: I neglected to add the line “After the diced strawberries are cooked, add the sliced strawberries and stir well. Chill covered.”

Grilled Potato and Rosemary Pizza

For the dough:

1 cup warm water

1 tablespoon sugar

1 envelope dry yeast

3 tablespoons olive oil

3 cups all purpose flour

1 ½ teaspoons salt

Method 1-Place all of the ingredients into a bread maker, set on “dough”. In an hour and 40 minutes the dough will be ready to cut and roll out.

Method 2 — Combine water and sugar in a food processor. Sprinkle yeast over. Let stand until foamy. Add oil, flour, and salt. Process until dough comes together, about a minute. (alternately this step can be done by hand in a bowl using a wooden spoon to combine the ingredients.) Turn dough onto floured work surface. Knead until dough is smooth, about 5 minutes. If the dough is sticky, add additional flour by the tablespoonful. Lightly oil large bowl. Add dough; turn to coat with the oil. Cover bowl with plastic, and a towel. Let stand in warm draft-free area until dough doubles, about an hour. Punch down dough. Knead dough until smooth, about 2 minutes.

Next steps for both methods: Divide dough into 4 equal pieces. Stretch or roll each piece of dough on a floured surface until it is approximately a 9-inch round.

For the topping:

Heat oven to 425 degrees.

2 pounds red potatoes

4 tablespoons olive oil

8 garlic cloves, minced

1 teaspoon salt

2 teaspoons chopped fresh rosemary

½ teaspoon black pepper

16 ounces mozzarella, grated

Pepperoni, optional

Pancetta, pre-cooked, optional

Thinly slice the potatoes and toss with oil, garlic, salt, rosemary, and pepper until lightly coated. Spread potatoes in a single layer on 2 lightly oiled baking sheets. Bake for 20 minutes, switching position of the sheets halfway through baking. Cool potatoes.

To grill the pizzas: Set grill to medium-hot. You will need olive oil, the cheese, and the potatoes at the grill. In addition, you will need a set of tongs and a tray to hold the cooked pizzas.

Oil one or two of the pieces of pizza dough. Place the dough on the grill oil side down. Grill the rounds until the undersides are browned, 6 to 10 minutes. Flip with tongs and working quickly, sprinkle each crust with ¼ of the mozzarella, and cover with potato slices, overlapping them and leaving a ¼ inch border around the edge of the crust. At this time you may add other toppings such as pepperoni or pancetta. All toppings must be pre-cooked as this style of grilling will only melt the cheese and heat toppings. The toppings will not cook.

Grill, covered, until undersides are golden and cheese is melted. Depending on your grill this can take from 4 to 10 minutes.

Makes four 9-inch pizzas.