Easy Pizza

We made pizza for ourselves last night (as though we didn’t get enough pizza making with friends last week), and enjoyed summer’s bounty with a tomato, eggplant, zucchini pizza, with garlic, basil, onions shredded gouda and alfredo sauce.

We made our pizzas square, as Lorraine had suggested.

We each made our own pizza, to eat half for dinner and half for lunch.  We didn’t differ too much in what we put on our pizzas, I just think we have different personal styles.

Theresa's pizza, after baking.

Laura's pizza after baking.

more pizza pictures

the last pizza picture for now

Of course, the pizza was delicious.  We just used our standard pizza dough recipe, and prebaked the crust for about 10 minutes at 425 F before piling on the toppings and baking for another 10 minutes.

Pizza Dough (serves 4):

  • 1/2 tbsp yeast (dried baker’s yeast)
  • 1 cup of warm water (105-115F)
  • 1 tsp salt
  • 1 tbsp honey
  • 1 tbsp oil
  • 3 1/2 cups whole wheat flour
  1. Warm up yeast to room temperature if it is being stored in the fridge or freezer (~5 minutes)
  2. Add two tablespoons of warm water to the year to dissolve, for 5 minutes.
  3. Add the rest of the water, oil, salt, honey and 2 cups (however much flour to get it to a strong dough) of flour to the yeast.
  4. Mix with a spoon until too difficult to stir.
  5. Knead the dough with your hands in the bowl for 10 minutes (its going to be very sticky if you are using the type of whole wheat flour I do- do not despair)
  6. Let the dough sit covered for 2-10 hours to rise.
  7. Punch down dough when you are getting ready to bake your crust.
  8. Roll out onto parchment into whatever shape you’d like.
  9. Bake 425 F until puffed and cooked ~10 minutes.
  10. Put on toppings.
  11. Cook for another 10 minutes until the bottom of the crust begins to brown.
  12. Cool and serve.

So, we will be heading off to our Red Fire Farm distribution today for more wonderful veggies and a bulk order of husk cherries.  We have a somewhat full fridge from uneaten veggies from last week (due to our jaunt to Vermont) so we will see how this all goes.  We also are (gasp!) out of freezer space, and storage bags….. so this weekend we will be making jam from some frozen fruit and caning some items to make more room for the rest of this amazing season’s fruit (nectarines….mmmm….).  We will post this week’s haul tomorrow.

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2 Responses to Easy Pizza

  1. Rebecca says:

    I made pizza last week using my Red Fire veggies, and I must say that another fantastic combo to try is zucchini, tomatoes, onions, fennel and potatoes!

  2. lorraine says:

    Your pizzas look so good it makes me want to cook one. We have so much food from our CSA distribution this week there is no room to put it. I think we will need to do some canning and putting up food for the fall also. I am not good a canning foods, but enjoy looking at your pictures and recipes for inspiration of what to do with some of the food. I think I will stuff some of the squash with meat and rice and maybe some goat cheese with herbs and then bake them together. Last week I made summer squash lasagna but do not like squash cut in coins and layered so I diced the squash and sauteed with onions from Red Fire. I sauteed mushrooms with thyme, sage and shallots and put that aside. Then I layered no-boil pasta sheets with ricotta mixed with an egg and grated parmesan cheese, cooked squash, cooked mushroom and tomato sauce. I added layers until I had no more pasta sheets, then covered with sauce, popped into a preheated 350 degree oven and baked until it bubbled approx. 15-20 minutes. I removed the cover to dry out any liquid from the squash and baked another 10-15 minutes. It came out and was not soupy like some vegetable lasagnas.
    I’ll admit the mushroom probably were not local and the parmesan cheese definitely was not but the other stuff was made in NE or grown at Red Fire Farm.

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