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.
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.
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.
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 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).