De Ma Cuisine

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August 2014

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Summer Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian


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SummerPizza-8Eeets thyme fur peeeetsa.

Sorry. Kinda. It’s been one of those days. Sometimes stress is released in the form of weirdness.

And managed by eating pizza.

SummerPizza-2

Cutting veggies is therapeutic too. I have lots of cutting boards, and two are designated for onions and garlic. My beautiful new cutting board is not one of them. I never want anything sweet to accidentally taste like raw onions. Nope. Yuck. So I have two cutting boards with an X on the back that are special and a little bit stinky. 

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We had a similar pizza to this the other week. Ahem, I did. Tim doesn’t agree that squash belongs on a pizza. He will eat it in pretty much anything else though, so it’s cool. He made his own personal pizza and I made mine. Mine had lots of veggies. His didn’t. They both tasted good.

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I used Alana’s recipe for the pizza crust (from her cookbook). You can use hers, or whatever you would normally use. I like my crust thin and crispy. If you like it thicker and chewier, adjust the recipe accordingly.

Because of my taste for crispness, I like to par-bake the crust a bit before topping it.

Par-bake means to partially bake it (as par-cook means to partially cook).

I topped it with a bit of olive oil and some herbs, because I wanted two layers of herby flavor. (Helpful tip: If you need some bread to go accompany a dish and you don’t have a baguette on hand, you could just all the way bake the crust and eat it like a sort of focaccia bread.)

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Then it’s topped with some tomato sauce (it’s also great with olive oil if you don’t like sauce), and more herbs.

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Lots of different veggies, like kale, zucchini, corn, and tomato (tomato is a fruit, but in this case let’s pretend it’s a veggie since it’s acting like one), but not so many that it weighs down the pizza. It’s still a light summer meal.

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I opted for some parmesan and an aged cheddar. Because it’s what I have in the fridge.

I’d planned to use feta, but it’s smelled baaaaad. There’s stinky cheese and then there’s steeeeenky cheese.

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It’s topped with a bit of basil (from my garden – all the basil that I got as an add-on from AHO last week is gone gone gone). And as soon as the last photo was taken I ate as much as I could, as quickly as possible because I was starving! And then I ate it again today before I typed up this post.

Happy Eating!

Summer Pizza
Author: 
Recipe type: Main, Dinner, Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Summer squash, corn, and tomatoes all top this light summer pizza.
Ingredients
  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • ¼ C tomato sauce (optional - could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • ¼ C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • ½ C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping
Instructions
  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it's fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional - you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted - it will be longer for thicker crusts).
  4. Serve topped with fresh basil.

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