Pizza with Mid May CSA Veggie Toppings

I love pizza more than I can describe. And with all the new and exciting veggies I'm getting in my Harmony Valley CSA, it seemed like a great opportunity to use up some veggies and indulge in a pizza pie.

I went half veggie-half cheese, which works well if you have any picky eaters in your household.

This recipe makes either 2 14-inch round pizzas or one large rectangular pizza in a cookie sheet (mine was 12 x 16 and 1 inch deep- but slight variations on size will work just fine). If only making one 14 inch round pizza, dough can be frozen for later use.

Preheat oven to 425

Pizza Crust:

3 1/2 Cups flour
1 1/3 cups water (at about 100 degrees F)
1 Tbs. Quick Rise Yeast
3 tsp. Olive Oil
1 tsp Sugar
1 tsp Salt
1 tsp Black Pepper
1-2 cups flour for kneading and rolling out dough

In medium sized bowl, whisk the yeast and sugar into the warm water. Set aside and wait for the yeast to bubble (about 10 mins). Add salt, pepper, and olive oil. Stir flour into mixture with fork until the dough is formed. On flour covered space, knead dough for 10 mins. Place dough back in bowl, cover with dish towel, set aside and let rise for 30 mins.


If making 2 round pizzas separate dough into two halves.

Roll out dough on well floured surface. If your pan requires it (cookie sheet especially) grease the pan then cover in light dusting of corn flour. Roll out the dough so that it is fairly thin and approximate to the size of the pan you are using. Place in pan and work dough so that it covers the surface, including the walls if using a cookie sheet. Using a fork, poke holes in the dough in several places. Allow dough to rise in pan for 10-15 mins.

Sauce:

1 16oz can crushed tomatoes
1 16oz can pureed tomatoes
1 tsp Black Pepper
1 tsp Basil
1 tsp Oregano
1 tsp Crushed Red Pepper Flakes (optional)

In medium size bowl mix the tomatoes and spices.

Toppings:

12oz Shredded Mozzarella
Parmesan Cheese (just a little bit to sprinkle on top)

I used the veggies from last week's CSA box (with the exception of the shitake mushrooms). Though any veggies (or meats) could be used.

7-10 Shitake Mushrooms, dried or fresh
3 ramps, including the greens on top
1 bunch Sorrel
1/2 cup Spinach

If using dried shitake mushrooms, rehydrate in water. If you don't have ramps or sorrel, substitute in 2 shallots and an extra cup of spinach (for 1 1/2 cups in total).

Slice mushrooms into quarters. Chop ramps, sorrel, and spinach. Set aside.

Assembly:

Spread the sauce evenly over the crust. Sprinkle cheese evenly across the pizza. Top with veggies, on all or half of the pizza. Sprinkle Parmesan cheese on top of veggies.

Bake for 25-30 mins. Allow to cool for 10-15 mins before serving.

Thin Crust Variation: I prefer thin crust pizza. Last night I halved the crust recipe and made it in a rectangular pan. The result was a nice thin, crisp crust.

Greek Pizza Variation Toppings:

4 Garlic Cloves
1 T Olive Oil
1 small Onion
10 oz. Mozzarella
3 oz. Feta
2 Tomatoes

Make the crust as described above.

Preheat the oven to 425.

Peel garlic cloves, wrap in tin foil packet with oil. Roast in oven for 30 minutes, about the time it takes for the dough to rise.

Chop the garlic and add to the sauce recipe above.

Assemble pizza as described above. For toppings, chop onion and tomato. After sprinkling mozzarella evenly over sauce, distribute the tomatoes and onions evenly. Crumble the feta, and sprinkle over the pizza. Following baking directions above.