Courtesy of CSA member Andrea Hankins.
Summer Veggie Pizza
pizza crust (see recipe below if you’d like to make your own)
pesto (see basil pesto recipe)
1 large ball of fresh mozzarella (ovolini)
1 summer squash
1 small fennel bulb
sliced red onion
salt & pepper
Preheat oven to 400.
Smear pizza crust w/pesto.
Add slices of mozzarella.
Add nice rounds of veggies.
Top w/dollops of chevre and a sprinkle of salt & pepper.
Bake for 10-15 min.
Take out of the oven and sprinkle w/parmesan and shreds of fresh basil.
Pizza Crust (from Laurel’s Kitchen, a great cookbook)
1 Tbsp active dry yeast
1 1/4 c warm water
pinch brown sugar
2 T olive oil
1/4 tsp pepper
1.5 tsp salt
3 or more cups whole wheat flour
Dissolve yeast in water with sugar. When it bubbles to surface, add olive oil, pepper, and salt. Add flour by the half cup, increasing amount if necessary to make a stiff dough. Knead well and set to rise, covered, in a warm place. Let dough rise once only, about 1 1/2 hours.
Now you can preheat your oven.
Punch dough down and knead well. Roll out for two 14-inch pizzas if thin, crisp crust is desired, or only one if thicker, breadier crust is preferred. Eas on to lightly greased pizza pans or a pizza stone and push up a little edge to keep the sauce in.
Spread with toppings of choice.