Starting with what you have: homemade pizza


I had some sweet peppers, some tomatoes that had ripened on my kitchen counter, and garlic. In the bowl are the tomatoes, the garlic, some pesto I had made from my basil crop last summer and frozen in ice cube trays, plus a little olive oil and salt and pepper. Great bruschetta or pizza topping.

Sunday night, and once again I want to take something yummy to my weekly gathering with musical friends. The rest of those green tomatoes have turned a lovely red, and I have lots of garlic from the CSA. I also have some sweet peppers that I picked last week.

Pizza, anyone?

I have a simple and delicious recipe for pizza dough from the Everyday Greens cookbook: yeast, sugar, salt, flour, olive oil, a little cornmeal if you have it (and I do). Once I have gotten that started, I turn to the toppings. I decide to make two different pizzas.


Roasted sweet peppers

The first is a kind of bruschetta mix: the tomatoes chopped and mixed with minced garlic, plus some pesto I had made and frozen in cubes back during the summer from my garden basil. I mix that with a little extra olive oil and salt.


Picked and minced some oregano from the garden

For pizza number two, I roast, peel, and slice into strips the the sweet peppers. I caramelize some onion and add that to the peppers, along with a balsamic vinegar reduction. I run out into the garden and pick some fresh oregano and mince and add about a tablespoon. Then I open a can of black olives and chop them in.


The pepper/olive/onion/balsamic/oregano mixture for one pizza

The pizza dough goes down on parchment paper sitting on a wooden pizza paddle. I add the topping, then throw some shredded mozzarella, parmesan, and asiago cheese over both pizzas. Each takes about 15 minutes at 400 degrees in the oven on a pizza stone (preheated in the oven).

And the reviews are in: one Sunday jammer said, “It was so deliciously beyond mere pizza . . . mmmmm.”




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Filed under Community and Citizenship, Feasting

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