Thursday, August 7, 2014

Veggie Pizzas

I have had so much fun cooking with all the fresh veggies and herbs from our garden this summer. Last night I made the most delicious pizza pies. My daughter and I made the crust from scratch. We prefer to make crusts that are partly wholewheat flour. I like it because it gives the crust a lovely nutty flavor. The extra fiber in the diet can't hurt either, I suppose.




Here is my pizza crust recipe in case you want to try it:

2 cups regular flour
2 cups wholewheat flour
2 Tsp corn meal
1 tsp salt
1 1/4 - 1 1/2 cup warm water
2 1/2 tsp yeast
1/4 olive oil

mix together by hand or in food processor until you have a lovely stretchy dough. If too sticky add more flour. If too dry add a bit more warm water...let it rise for about an hour

punch the dough down and knead by hand, then roll out into individual pizzas, I get about four 12 inch pizzas from this amount of dough

topping option number 1
Photo: Homemade pizza with arrugula and prosciutto

make some seasoned tomato pulp by cutting up fresh tomatoes from the garden (or use canned tomatoes) chopped up finely, add a couple pinches of salt, 3 Tsp olive oil, clove of garlic minced
spread this on your rolled pizza dough, top with some shredded mozzarella cheese, and freshly grated Parmesan cheese, sprinkle a bit more salt on top

bake this in oven at temperature of 450 degree until edges turn brown and cheese begins to brown
take out and sprinkle with pieces of prosciutto, and top with fresh arugula and more grated Parmesan.

Topping option number 2
Photo: Goatcheese, Kalamata olives, banana peppers, roasted red bellpeppers

brush rolled out pizza crusts with some olive oil
top with goat cheese chunks, kalamata olives, banana peppers, and some fire roasted red peppers
finish off with grated mozzarella cheese on top

bake in oven at 450 until edges turn brown - about 10- 12 minutes per pizza pie

this recipe will feed a family of 4 plus leave you with some nice leftovers for lunch the next day.

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