Saturday, July 28, 2012

Pizza Combos

Last night was a pizza night and I think it may have been our best yet. The garden is producing broccoli, basil, eggplant, and onions. What better way to enjoy a pizza than with your own garden fresh toppings?  Also I made my standard pizza dough, but substituted in 1/2 cup of whole wheat flour and the dough was perfect-crispy bottom and soft crust.  Here is the link for the pizza dough recipe. 

Pizza #1: White Broccoli/Eggplant
Prep work:
Grill eggplant with olive oil till tender (add salt to taste).
Saute broccoli in cast iron pan with butter till tender (add some salt to taste)
Chop onion and saute them in butter till caramelized
Chop fresh basil and mix into Ricotta cheese.
Chop garlic, lots of it. You can either saute it or put on pizza as is.

Assemble time:
Spread ricotta mixture onto pizza dough. Layer on eggplant, broccoli, garlic, and onions.

Place in oven till the crust is turning a golden color and enjoy!

Pizza #2 Peach Basil Balsamic
Prep work:
~ cup or more of Balsamic Vinegar in a sauce pan on medium heat till thickened. Stir every so often, and don't let it burn.
Shred mozzarella cheese (make sure to get the good stuff)
Grill peach slices with olive oil (about 2 minutes per side grill on high)
Pick Basil

Assemble time:
Drizzle olive oil and evenly coat the dough. Layer the pizza with basil (don't be shy). Next put on heaps of mozzarella (definitely don't skimp or go with the cheap cheese either). Finally add the peaches. Place into the oven till crust is golden brown.  Drizzle balsamic reduction sauce and enjoy!

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