Thursday, October 7, 2010
The last of the summer tomatoes seem to be trickling into my house. Not from my plants. I’m too soft to end the lives of the cute little slug-like snail creatures eating all my tomatoes. The only crops around here come from my CSA or my mother’s garden.
Feeling sorry for the tomato loving bugs has proved once again to be a terrible way to raise productive plants. I must be strong and firm next year. It’s their lives or mine! Or, I could just rob the tomatoes out of mom’s garden. Why do I try to grow tomatoes anyway?
I don’t think I’m cut out for the cruelty of gardening.
Yellow Tomato & Zucchini Pizza with Garlic Crust
Very soon I’ll be missing these colorful, tasty late summer vegetable pizzas.
1 (12 to 14 inch) pizza dough, stretched onto a pan
1 recipe Zesty Old School Pizza Sauce
1 tablespoon extra virgin olive oil
3/4 cup mozzarella, shredded
1/2 cup Asiago cheese, shredded
A few thinly sliced zucchini rounds
2 small yellow or red tomatoes, chopped
3 to 4 tablespoons chopped onions
2 cloves garlic, finely minced
3 tablespoons Parmesan cheese
Salt & pepper
Basil olive oil (Optional, but makes this pizza even better if you have it.)
Preheat the grill on high to 500 degrees, with the lid closed. Brush a good quality pizza pan lightly with olive oil, and sprinkle with cornmeal. Set aside.
Place chopped tomatoes on a paper towel lined plate. Sprinkle with salt and pepper and cover with a paper towel to drain.
Stretch and roll out the pizza dough until thin, and place on the pan. Brush the top with 1 tablespoon olive oil, and spoon on as much pizza sauce as desired. Pat the liquid out of tomatoes.
Top pizza with the mozzarella, Asiago, zucchini, tomatoes, onions, minced garlic and Parmesan. Sprinkle with salt, pepper and onion powder. Drizzle top with a little basil olive oil.
Set pizza on the grill and close the lid. Cook for 5 to 8 minutes or until cooked through and bottom of crust is browned.
Garlic Pizza Dough
2 1/4 teaspoons active dry yeast
1 teaspoon honey or sugar
1 cup lukewarm water
1 tablespoon olive oil
3 cups unbleached all purpose flour
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
Place water, yeast, and honey or sugar into a stand mixer bowl. Stir to combine and set aside for 10 minutes.
Place the rest of the ingredients in the bowl and knead with a dough hook on low speed for 5 to 10 minutes. Remove the dough from the bowl and knead by hand on a clean surface for another minute.
Pat into a circle. Lightly oil a large bowl and place the dough inside, flipping once to coat with oil. Cover and let rise in a warm place for 30 minutes. Makes two large pizzas.
Zesty Old School Style Pizza Sauce
The recipe makes enough sauce to cover three medium, or two large pizzas.
1 (8 ounce) can tomato sauce without sugar
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground sweet paprika
1 teaspoon sugar
1/4 teaspoon salt
Fresh cracked pepper to taste
2 Tablespoons olive oil
1 teaspoon white vinegar
Place all the ingredients in a medium sized bowl and stir together. Makes 1½ cups of pizza sauce.
Notes: Because this recipe is so quick to prepare, I keep extra tomato sauce and tomato paste around for spur of the moment pizza nights.
Recipes & photograph by Laura Flowers.