I’m having one of those ‘Rip Van Winkle’ moments because I just cannot fathom that I’m actually using the words, ‘mid-summer.’ Then I look at the calendar and remember that the temperatures have been above 90 for the past couple of weeks and our gardens do indeed, remind me that it really is mid-summer – there’s a bounty to be picked and enjoyed! We’ve put together a ‘mid-summer’ garden tour – so take a minute and walk with us – we’ll show you around!
Now if you’ve been reading Smith Bites on a regular basis, you know that one of The Professor’s favorite things to make and eat, is pizza. So when patty-pan squash, bell peppers, eggplant and onions were ready to harvest, a summer pizza was the natural choice. Quick, easy and delicious, not to mention reasonably healthy, this one turned out better than we had anticipated. Pizza is one of those foods where almost anything goes and you can get very creative with ingredients – veggies, herbs, types of cheese – even the variety of olive oil used, can be paired in several different ways. When determining how to pair veggies, we generally rely on the phrase, ‘if it grows together, it goes together’ as a guideline; add a tossed green salad and a cold drink and the results were nothing short of superb!
Do you make pizza at home?
SUMMER GARDEN PIZZA
NOTE: Pizza toppings are one of those things where less is more, so quantity of ingredients will be determined by the size of pizza you’re making. These measurements are for a 10″ pizza and are approximate.
Frozen Pizza Dough, thawed
A pinch of Crushed Red Pepper
1/4 Cup White Onion, thinly sliced
1 Clove Garlic, minced
1/4 Cup Sweet Pepper, thinly sliced (Red, Orange or Yellow)
1/4 Cup Patty-pan Zucchini, thinly sliced (I recommend using the bitty ones so you don’t have to peel or seed)
1/4 Cup Japanese Eggplant, thinly sliced
1/2 Cup Fontina Cheese, grated
1/2 Parmesan Cheese, grated + more for finishing
Fresh Basil, thinly sliced
Truffle Oil for finishing
Pre-heat oven to 500 degrees. Divide thawed dough into 2 pieces and set aside one half for a second pizza; lightly flour surface and rolling pin, roll out dough to approximately 10″ circle. Slide rolled pizza crust onto a metal pizza wheel for transfer to oven; drizzle with approximately 2 Tablespoons of Extra Virgin Olive Oil; sprinkle with grated Fontina cheese.
In the meantime, add 1 Tablespoon Olive oil to medium non-stick skillet; add onions, garlic and a pinch of red pepper flakes, a pinch of salt/pepper – sauté approximately 2 minutes then add peppers and patty-pan squash. Sauté another minute and add eggplant and another pinch of salt/pepper. Sauté for another 2 minutes and remove from heat. You just want to cook veggies so they’re crisp/tender, not mushy.
Add toppings to dough, distributing veg evenly over pizza; add grated Parmesan and transfer pizza to oven and bake for approximately 5-7 minutes. The bottom of the crust should be crispy and browned. Remove from oven to a cutting board, grate additional parmesan cheese over the pizza, top with fresh basil and drizzle with truffle oil. Cut into slices and serve!
Era Molto Buono!