Pizza Night!

Seasonal pizza, here we go!  So, I've highlighted the seasonal pizza Fridays in the past as a really great way to eat local and with variety (I got my idea from the book Animal, Vegetable, Miracle by Barbara Kingsolver).  With the birth of little Abigail, pizza night was abandoned.  It's returned now for the second week in a row.  Here's tonight's, play by play:

Step One:  Slice up tomatoes (while we've still got 'em) and spread over a raw pizza dough (this one is stone ground whole wheat from Trader Joe's, refrigerated section).

These were Mr. Stripey yellow tomatoes, two of the few that escaped the clutches of my squirrel arch-rival.

Step Two:  Fresh basil (still going strong in the garden)

Steps Three and Four:  Mozzarella cheese, torn and arranged; red peppers.

Step Five:  Red onions sliced as thinly as possible (sweet when baked).

Steps Six, Seven, and Eight:  Broccoli; Mushrooms.  Bake at 425 deg. for ~15 min.



Yum!  Serve!

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.