All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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!
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?
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.
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.
MAKES FOUR 12-OZ. BALLS
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.)
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).
Summer Garden Vegetable Pizza
Fresh mozzarella (or other pizza cheese)
Parmesan – grated
Tomatoes – sliced
A few mixed baby squashes – sliced
Jalapeno – seeded & sliced
Onion – sliced thin
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!