Pizza is one of those things that is always good even when it's bad. I've never been a fan of cold pizza though. But as a kid I fondly remember my mom making homemade pizza with the box mixes (Appian Way!) and even though it's not the same as good ol' New York Style pizza or Chicago Deep Dish, it holds a place in my nostalgic taste buds:) So tonight I'm making a cheap box pizza crust mix (Jiffy) and will top it with some of the summer bounty I have in my fridge. Join me over the fold for some pizza-rific ideas;)
I have a zucchini, a yellow summer squash, some mini bell peppers, fresh basil, and a couple of fresh tomatoes from my garden. I'm going to take a can of tomato sauce and doctor it up a bit with garlic & onion powder, Italian seasoning, salt & pepper then just do a light layer on the dough. Then I'll top it with the sliced veggies and then some mozzarella. Bake until the cheese is melted and veggies are crisp-tender. Serve topped with fresh basil.
This one looks good too:
Zucchini Goat Cheese Pizza from Diethood
Ingredients
For the Pizza Dough
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons butter, cut into 4 cubes
1/2 cup milk
For the Toppings
2 tablespoons olive oil
2 garlic cloves, minced
1 red onion, sliced
2 whole zucchini, sliced
salt and pepper, to taste
1/2 cup pizza sauce
1 can (15-ounces) stewed, diced tomatoes, drained
1 cup crumbled goat cheese
Instructions
For the Dough
Place flour, baking powder, and salt in food processor and pulse 3 times.
Add butter and run the food processor until mixture resembles breadcrumbs.
If you don't have a food processor, whisk flour, baking powder and salt in a medium-size bowl.
Rub in butter with your hands until the mixture resembles coarse meal.
Gradually add in milk just enough to form a soft dough. You may need to use less or slightly more than a 1/2-cup.
Lightly grease a baking sheet with cooking spray; set aside.
Flour your work area and knead the dough for a minute.
Roll it out and form a 10-inch round.
Place dough on prepared pan; set aside.
Preheat oven to 425.
Heat olive oil in a pan and add garlic, onion, and zucchini.
Season with salt and pepper.
Cook for a few minutes, or until softened, stirring occasionally.
Remove from heat.
Spread pizza sauce on dough.
Add drained diced tomatoes.
Top with zucchini mixture.
Sprinkle the goat cheese over zucchini.
Bake for 20 to 25 minutes, or until pizza dough is golden brown.
Cut and serve.
Some of you may remember this one that I posted in
this previous WFD diary:
Polenta "Pizza" with Parsley & Walnut Pesto Topped with Kale, Red Onion & Tomatoes
This was a mashup of the 2 recipes found here:
Polenta Pizzas with Kale, Chard and Parsley Pesto
Note: this recipe is vegan & gluten-free!
If you have the means and the desire you can follow the linked recipe and make polenta from scratch and then pour into a pan. I chose to go with a shortcut:
1 tube of refrigerated pre-made polenta (usually found in the deli meat & cheese case or near the fresh pasta case) which I then cut up into chunks and softened in the microwave with a little bit of water or milk (obviously using milk would negate the vegan aspect;) then mash it all up using a potato masher until it's soft enough to scoop into a pan and mold. Bake at 350° for about 40 minutes then set aside.
Topping
1 clove of garlic
1 bunch of kale
1 small red onion or 1/2 of a large one
2 tblsp of olive oil + more as needed
dash of red wine vinegar
salt & pepper to taste
Parsley & Walnut Pesto
2 cloves of garlic
1 cup of fresh flat-leaf parsley
1/2 cup of toasted walnuts
2 tblsp of lemon juice
2-4 tblsp of olive oil for desired consistency
salt & pepper to taste
I made the pesto first so it would have time to sit and let the flavors really develop. I did not have toasted walnuts so that was my first task. I toasted them in my dry skillet on low heat, occasionally shaking the pan and stirring them until they seemed nicely fragrant and faintly golden colored. Note: if you have a food processor this is all very easy. Drop in the garlic cloves and process until minced. Add the walnuts, parsley, lemon juice and a couple tablespoons of olive oil and process until finely minced and blended. Add more olive oil as needed to reach your desired consistency.
I do not have a "food pro" so I did it by hand, using a ziploc baggie and a meat mallet to crush up the walnuts, mincing the garlic and parsley by hand then blending it all together in a bowl. Then give it a taste and add salt & pepper as needed. Set aside while you make the topping.
Heat 2 tblsp of olive oil in a large skillet over medium heat. Add the red onion sliced thinly and the minced garlic clove. Saute until soft and fragrant. Add the kale and saute, stirring often to coat with the oil in the pan until it begins to wilt. Sprinkle with a dash or two of red wine vinegar and add a pinch of kosher salt and a few grinds of black pepper. Continue sauteeing until kale is desired degree of softness. (do avoid over-cooking as it will start to turn grayish-green and become bitter). Drizzle with a bit more olive oil to taste.
Spread the pesto over the polenta leaving 1/2 inch border all around. Top with kale & red onion mixture then add some halved cherry tomatoes. Return to the 350° oven and bake 15 minutes. Cut into squares or wedges and serve.
A "cousin" of pizza, similar to a calzone, panzarotti is something I first made many years ago when I was in high school. My mom had received this big gorgeous cookbook called "The Great Italian Cookbook". Compiled by the Italian Academy of Cookery. It was full of beautiful photographs not just of cooked dishes, but raw ingredients. Fresh colorful pastas of every shape and size,veggies, and the hunks of fresh Parmiggiano Reggiano! Oh, myyyyy!!!!! I spotted these little fried crescents in the section on pizza & bread and begged my mom to buy me the stuff to make them for a party. They were a hit and they were actually easier than I expected! I've made them a few times since and I want to make them again soon. They are great for breakfast, lunch or dinner! And they are good at room temp too as long as you drain them well of the cooking oil.
Panzarotti
for the dough:
2 1/4 cups ap flour
1/4 cup + 3 tbsp butter
salt
1 egg yolk
for the filling:
4 oz Mozzarella
3 oz cooked ham
2 eggs
1/2 cup grated Parmesan cheese
pinch of nutmeg
2 tbsp chopped parsley
2 eggs, beaten
oil for frying
The dough:
Sift the flour into a mound, make a well in the center and add the butter, cut into a pieces, a pinch of salt and the egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough. Shape into a ball, cover and leave to stand in a cool place for at least half an hour. Roll out, folding the dough over onto itself a few times, as if making a flaky pastry. Roll out into a thin sheet and cut 3" diameter circles and set them aside.
The filling:
Dice the Mozzarrella, cut the ham into pieces and place in a bowl with the 2 eggs, grated Parmesan, nutmeg and parsley. Mix well then spoon a little of the mixture into the center one of the dough circles. Brush the edges with the beaten egg, fold over and press gently to seal.
Heat plenty of oil in a deep skillet. When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up. Drain well on paper towels and serve piping hot.
So, what's for dinner at your table tonight?