Sunday , 19 November 2017

Summer Vegetable Pizzas

 

Just finished my first day at my internship!  I think I’m going to like it so that’s a very good thing.

And let me just say that it is still drizzling here, which has nothing to do with anything, I just wanted to share.

Ok – listen, I need you to do something for me.

Start singing the Rocky Song (preferably out loud but in your head will suffice).

Are you singing it?

Keep going.

I’m singing with you – Duh da duh dad a duh dad a duh dada.

I finally made pizza dough from scratch!  *Fist Pump!*

Ok for all you people out there that do it all the time I know it’s no big deal to you.  But don’t you remember the very first time you did it and how accomplished you felt?

I’ve always been a little intimidated at the thought of making my own bread or dough.  I’ve slowly been working myself into making drop biscuits and cornbread, so I figured I would finally tackle pizza dough.  Honestly, I usually just buy it but I’m not really a big fan of the way Whole Foods’ whole wheat pizza dough tastes.

When I was making mine at home I used half whole wheat flour along with some ‘pizza’ yeast that required no rising (although it did require a bit of kneading but no big).

I’m not going to post the flatbread dough recipe I used because I’d like to spend a little more time tweaking it, but I am going to post something – so just use your favorite homemade or store bought dough if you make this one.

Summer Vegetable Pizzas

Prep Time: 15 minutes

Cook Time: 12 minutes

Servings: 4

Summer Vegetable Pizzas

Ingredients

  • • Two Options: 8 cloves of roasted garlic (which I happened to have on hand since I had just roasted 4 heads) or 4 cloves of garlic, sliced or minced
  • • ¼ cup pizza or pasta sauce (low to no fat please)
  • • 1 ear of corn, kernels cut off then lightly toasted in a skillet
  • • ½ zucchini, cut into thick strips (or thin matchsticks, up to you)
  • • 2 small tomatoes, thinly sliced then each slice cut in half (half moon shape)
  • • 3 Tbsp part-skim mozzarella, shredded then processed to make little ‘chunks’
  • • 3 Tbsp herbed goat cheese, crumbled
  • • 4 Tbsp fresh basil, minced
  • • Optional Seasonings: Dried basil, dried oregano, garlic powder, crushed red pepper

Preparation

  1. Preheat oven to 425. Roll out either 4 individual pizzas, 2 smalls, or 1 large. Either way make sure you roll out the dough really thinly since we’re aiming for more of a ‘flatbread’ feel.
  2. Directions that follow are for 4 individual pizzas:
  3. If you’re using the roasted garlic, mash up the cloves and spread evenly on the pizza crusts. Top each pizza with 1 tbsp of sauce. Divide mozzarella between the four pizzas, making sure to sprinkle it on lightly and evenly then top with zucchini. If you’re using the raw garlic, sprinkle on top of pizzas now (after you’ve topped with the zucchini). Toss corn over zucchini sticks then top with tomato. Crumble on the goat cheese evenly between the 4 pizzas. Top with any optional dried seasonings (dried basil, dried oregano, garlic powder, crushed red pepper).
  4. If you’d like and don’t mind the added calories, brush a bit of olive oil or melted butter around the outside of the dough that’s not covered in toppings. Bake in preheated oven for 12 minutes or until crust is crisp (or follow the directions for how your dough is supposed to cook).
  5. Top each pizza with fresh minced basil. Serve immediately.
http://foodjaunts.com/summer-vegetable-pizzas/

Not too complicated right?  This whole meal arose out of my desire to try my hand at pizza dough and the toppings are pure summer CSA inspired.  (Plus it doesn’t hurt that it’s basically a one dish meal and I don’t have to do anything else with it.

Mine were a little too well done because I cooked them slightly longer than I should have but the topping themselves just remind me of summer with the fresh tomatoes and corn – immediate mood booster on a gray and drizzly day.

I served them with a side of sauce to dip or add to the pizzas as necessary.  Personally I don’t like a lot of sauce and the 1 tbsp with the fresh tomatoes was enough for me, but my husband basically covered his portion with it.  So feel free to use a bit more sauce if you’d prefer.

Side Note – If you have an awesome whole wheat no-fail pizza dough recipe, be sure to share and let me know in the comments!  I’d prefer not to deal with long rising times since I can be pretty impatient.

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3 comments

  1. Just found your blog and initially got excited that you are from Ohio (I’m originally from Cleveland and a bit homesick!) but after checking out your recipes, I’m glad I found you!! Love this pizza! It’s definitely a garden of flavors!

  2. I was TOTALLY singing the theme to Rocky in my head! Congratulations! There is nothing better than homemade pizza! I really like the addition of roasted garlic and corn! I DO have a whole wheat pizza crust…so as requested here it is:

    http://www.cookinghealthyforme.com/2011/07/grilled-pizza-with-whole-wheat-crust.html

    While it does have a 1 hour rise time, I PROMSE it’s worth the wait! I’m glad your first day of internship went well! Keep us posted on how it goes!
    Ann recently posted..Vegetable Fried RiceMy Profile

  3. We are not 100% vegetarian at home but we have cut down on meat so much. This pizza has given me an idea on what to cook, thanks for sharing.

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