Sweet cherry tomatoes,corn, peppers,onions and potatoes make this Ultimate Veggie Pizza one incredible meal. I’ve been digging in the dirt a fair amount this summer; I find it quite cathartic. I never knew I had this passion until I met Keith and we planted our first garden three years ago. Each year we become a bit wiser, and our harvest is a bit better. This year, that meant smaller and more focused planting: four tomato plants (instead of eight), three kinds of peppers (instead of four), you get the idea. Despite the fact that I wish I spent more time in the garden, I would count this year as a success, in particular because of a new addition for 2017: potatoes. Last weekend, as I sat pulling weeds and proudly picking the last of the tomatoes, out came my super man with a large metal shovel in hand. I watched with delight as he broke ground right next to me and began to pull out the most beautiful red potatoes, one right after the other. I could not believe my eyes! I had honestly forgotten that he had even planted those sweet gems, in an unassuming place on the edge of the garden. But how could I have? My potato-loving man had made a mission of growing his beloved starchy vegetable, and he had succeeded! For the first time ever, we have enjoyed Keith’s favorite food straight from the plants that we grew ourselves! It’s oddly rewarding. In celebration of our 2017 garden, Keith created the Ultimate Veggie Pizza, loaded with ingredients that we grew (with a special nod to the red potatoes). Sitting somewhere between pizza and flatbread, the Ultimate Veggie Slice consists of a homemade thin crust, flavored with olive oil, garlic, and fresh herbs, topped with colorful veggies and fresh mozzarella. It is light, earthy, and packed with flavor. As I pack my garden tools away for another year, I am grateful for the things universe has given me: fruits of the earth and the love of a great man (just to name a few).
A garden fresh pizza made with roasted vegetables and a light olive oil and herb base.
- 1 envelope active dry yeast
- 1 1/3 C warm water (110 degrees)
- 3 3/4 C flour (plus 1/2 C for kneading)
- 1 1/2 tsp salt
- 1 green pepper
- 1 ear corn
- 10 cherry tomatoes
- 2 medium potatoes
- 4 ounces fresh mozzarella cheese
- 1/2 onion
- fresh rosemary
- 1 tsp italian seasoning
- 3 garlic cloves
- In a small bowl, sprinkle the yeast over the water and mix in with fingers.
- Let sit until yeast becomes cloudy and foamy.
- In a large bowl, combine 3 3/4 C flour and salt add the yeast mixture and mix until a ball forms. Transfer to floured board and knead until smooth ball forms.
- Place dough in a large bowl and coat lightly with oil.
- Cover with towel and place bowl in warm area and allow dough to rise, about 2 hours.
- Place whole potatoes in sauce pan, cover with water and boil until potatoes slide off of a fork. Remove and allow to cool (this can be done a day in advance)
- While dough is rising, place husked ear of corn over burner of stove and turn until charred.
- Julienne green pepper, banana pepper and onion.
- Slice potatoes and place on baking sheet. Place in 400 degree oven for 10 minutes.
- Take dough from bowl and place on lightly greased pizza pan. Press into edges.
- In a small sauté pan, heat oil over medium heat with whole cloves of garlic in oil. Heat for 5 minutes and then remove garlic.
- Drizzle half the oil onto the crust and top with Italian seasoning and roasted vegetables.
- Top with cherry tomatoes (cut in half).
- Cut mozzarella into small pieces and place on top of vegetables.
- Place pizza in 400 degree oven until crust is golden brown
- Remove from oven and drizzle with remaining oil. Top with fresh rosemary.