Bacon Leek Pizza

Yum, I was actually amazed how good this was.  I just hacked some frozen bacon off of the end of the sliced hunk we got from the local farmer and cut it into little pieces.  I cooked it in a saucepan with a little olive oil, about a small can of tomato sauce, a little spinach, a cup of chopped leeks, and some chopped mushrooms.  I cut some roasted red pepper (that I had frozed from the fall) and spread it across the uncooked pizza crust.  Then I spread the sauted mixture over that and topped it with mozarella cheese.  Then I baked it for 15 minutes and served.  The taste of the bacon infused all the veggies deliciously--it was one of the best pizzas I've had in a long time. 

About that Pizza . . .

That mozzarella, tomato, basil, thin-sliced red onion pizza with olive oil drizzled and parmesan (we used romano) sprinkled on top . . . was some of the BEST pizza I've ever had.  Even accounting for the gluten-free crust.  I have actually discovered that Trader Joe's brown rice tortillas work perfectly as crusts.  I just eat two mini pizzas each time.  Anyway, just didn't want anyone to miss out, you gotta try this recipe.  Hopefully while all the ingredients are still local.

Seasonal Pizza

In my attempt to eat local foods year round (which will of course include my canned and frozen additions in the winter months), I'm instituting Friday pizza day. We're on our third or fourth Friday this weekend. So far we've done summer squash pizza, broccoli pizza with roasted red peppers, and mozzarella with basil and tomato pizza. This one looks similar to that last with the addition of thin sliced red onion. I'm trying it this Friday.

Summer Pizza Recipe Food & Wine

If any locavores are going to try a similar idea this winter, it's a good idea to roast and freeze some peppers while they're in all the farmer's markets in cheap and plentiful quantities right now (an idea, I should add, I got from Animal, Vegetable, Miracle). Rachel Ray showed me how I can roast them right on the gas stove top, just turning them as I go. And then I pit them and throw them in a ziplock in the freezer. I also arranged with a farmer to get a bushel of onions that store all winter, so at least I'll have onion and roasted red pepper and tomato sauce all stored up for my winter pizzas.

Happy pizza eating!!