Summer Garden Vegetable Pizza

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Sometimes pizza is really just a bread plate.  That is the case here.  This pizza is really just a few warmed vegetables on a plate of bread with a little cheese.  I have never been one for extra cheesy pizza.  I prefer other flavors & this pizza offers a lot of them!  It was inspired by a box of locally grown vegetables that got mistakenly delivered to my door.  Relax!  I called the company that delivered them & was informed that food safety laws prohibited them from redelivering the box.  So I got to keep it!

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Say – have you heard?  I wrote a fucking NOVEL!!!  It is hilarious!  Read the reviews on Amazon – HERE.  They are VERY positive!  Why not buy a copy & check it out?

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OK – so – at the risk of sounding like a broken record – pizza toppings are very much a matter of personal preference.  Not just as to which ones to use but also how much of each.  I don’t like heavy or thick pizzas.  Others do.  So – I will just list the ingredients I used for this beauty & let you make your own choices.

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So – again – here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Summer Garden Vegetable Pizza

INGREDIENTS

Dough

Fresh mozzarella (or other pizza cheese)

Parmesan – grated

Tomatoes – sliced

A few mixed baby squashes – sliced

Basil

Jalapeno – seeded & sliced

Onion – sliced thin

Avocado

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DIRECTIONS

Heat the oven to 450-500.

Treat a pizza pan with cooking spray or use parchment paper.

Roll the dough out & put it on the pan.  Score it a bit with a knife or fork tines.

Divide the avocado portion you are using in half – and reserve half the avocado & all of the basil for AFTER the pizza is cooked.

Layer toppings starting with the cheese & layering veggies on top of the cheese.  This make the pizza bright & vibrant with the colors of the vegetables – rather than the white cheese.

Bake that fucker for 10-15 minutes or until the crust & toppings look done to you.  Top with more avocado & the basil.

Kid yourself that this is just a warm salad & that there is no harm in eating the entire thing yourself!  And then DO IT!

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