As our garden bounty continues to pile up in the kitchen, we decided to take a week and make an effort to cook with a garden vegetable each day/night. Please join us on our journey!
This recipe was supposed to be “pizzettes” and you can still make it that way. I just ran out of time and made one huge pizza! I cut time by buying a store bought pizza dough, but if I made it again I would buy a better quality dough, use puff pastry to keep it lighter in feel, or use Trader Joe’s pizza dough. I used a brandywine tomato from the garden, as well as fresh thyme and oregano from the garden.
Oh, and also. I made a second mini version for me, but I used my multi-grain flat bread pita as a base. You can do the same. The olive oil drizzling is important in keeping the pita moist and cooking evenly. If you are on a heathy-eating regime-that is a way to make this pizza heathier.
Summer Veggie Pizza
Ingredients:
Pillsbury refrigerated thin crust pizza dough or other
4 Tbsp. olive oil
1 Tbsp granulated garlic
1 Tbsp. Parmesan cheese
1 large tomato, thinly sliced
1 shallot, thinly sliced
1/2 lb. thin asparagus, ends removed and cut in 1″ pieces
1/4 lb. good quality, thinly sliced prosciutto
1/2 tsp. fresh thyme
1/2 tsp. fresh oregano
1 cup grated Fontina cheese
Directions:
Preheat oven to 400˚. Oil a baking sheet or pizza pan. Spread and flatten the dough to the edges. Drizzle 2 Tbsp. olive oil all over the dough and sprinkle 1 Tbsp. granulated garlic. Cook dough for 5 minutes in the center of the oven.
Take out, and layer the thinly sliced tomatoes evenly from one another. Then sprinkle the shallot slices, breaking them apart as you go. Then layer the asparagus.
Next, take your prosciutto and rip it with your fingers, and layer it evenly on the pizza. Now sprinkle the thyme leaves and oregano leaves and the Parmesan cheese. Finally, sprinkle the grated Fontina evenly, and drizzle with the remaining 2 Tbsp. olive oil, making sure to hit the edges of the dough. Bake for 15-20 minutes, turning the pizza midway so it cooks evenly.
Cut into squares and enjoy!
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
