RECIPE: Summer Veggie Pizza

RECIPE: Summer Veggie Pizza #homemade #garden
Homemade pizza is often a weekly staple at my house. I found a dough recipe I love and can often find many combinations of toppings just by emptying our refrigerator. Every summer, I look forward to harvesting my garden vegetables for my favorite summer veggie pizza. Even though summer is usually the time of year that we wean ourselves from homemade pizza since it’s way to hot to turn on the oven, I eventually can’t resist baring the heat for a homegrown, homemade pizza.

The trick to my homemade pizza (aside from the garden harvest toppings) is the sauce. I use a combination of tomato paste, sriracha, and pesto. The combination is so dang delicious!

RECIPE: Summer Veggie Pizza #homemade #gardenNow, for the dough recipe, which I originally found in the book, The Bread Bible. I’ve used this recipe so many times I’ve got it memorized. It’s simple and delicious!

Basic Pizza Dough
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 6
Ingredients
  • 1 teaspoon active dry yeast
  • 1 cup warm water
  • ½ cup semolina flour
  • 2 cups bread flour
  • 2 tablespoons garlic powder
  • 1 tablespoon basil
  • 1 teaspoon sugar
  • 2 tablespoons olive oil (plus some extra)
Instructions
  1. In a large bowl, combine yeast and warm water. Stir until combined. Set aside.
  2. Using a food processor and the blade attachment, combine semolina flour, bread flour, garlic powder and basil.
  3. Add 1 tablespoon flour and 1 teaspoon sugar to the yeast mixture. Stir until dissolved. Then add in 2 tablespoons olive oil.
  4. Turn the food processor on and slowly pour in the yeast mixture. Process until combined. Then switch to the paddle attachment and process a minute or two more.
  5. Rinse the same bowl from the yeast mixture and pour some olive oil in to coat the bowl. Use a spatula to move the dough from the food processor into the bowl. Cover with a towel and leave on countertop to rise (about 1½- 2 hours).

Once you’re dough has risen, now comes the fun part! First preheat your oven to 500 degrees (F). Then line a baking sheet with parchment paper. Using your hands, pick up the dough, stretch is slightly (you don’t need to do too much), then place it onto the parchment. Use your hands to press/stretch the dough out, covering the parchment.

RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

Next use a spatula to spread a thin layer of tomato paste over the entire dough. Sprinkle on the sriracha and spread another layer of pesto on top. Then it’s time for the mozzeralla.

RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

Slice up your garden veggies and top your pizza. I used zucchini, tomato, basil and onion from my garden. If using zucchini, I recommend slicing them thin, placing them on a paper towel lined plate, and popping them in the microwave for a few minutes. This way they cook slightly and release a little bit of their liquid before going on the pizza.
RECIPE: Summer Veggie Pizza #homemade #garden

Bake in the oven for 12 minutes. Then let cool, slice and enjoy!
RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

RECIPE: Curried Pineapple Tomatillo Chutney

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

My neighbor gifted me a bag of pineapple tomatillos (also called ‘ground cherries’) from her garden this week, so I decided use them up and make something delicious. After doing a bit of research (you can make pies, jam, salsa, etc. with these little guys), I settled on making a batch of chutney. This was my first attempt at making chutney and boy did it turn out delicious!

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

Now a little more about the pineapple tomatillo (ie. ground cherry)- they grow much like a regular tomatillo in that they form lantern husks with the fruit inside. They’re about the size of a cherry tomato and taste sweet, much like pineapple. You can literally eat these fresh off the vine and they taste like candy!

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry
RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

Curried Pineapple Tomatillo Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Cuisine: Indian
Ingredients
  • 2 cups pineapple tomatillos
  • 1 small onion, chopped fine
  • 1 clove garlic, minced
  • ½ cup sugar
  • ½ cup honey
  • ¼ cup apple cider vinegar
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
Instructions
  1. Saute onion and garlic in a bit of olive oil until slightly caramelized.
  2. Combine honey and sugar in a saucepan and bring to a boil. Then add in the cooked onions, pineapple tomatillos, vinegar, curry powder and mustard seed. Simmer for about 20 minutes or until mixture has thickened slightly.
  3. Allow chutney to cool, then pour into a glass jar and refrigerate.

I can’t wait to try this chutney served over pork and rice. You could also use this with your favorite curry recipe or other indian food, or even in a grilled cheese sandwich!

RECIPE: Curried Pineapple Tomatillo Chutney
RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

What new recipes are you experimenting with your garden harvest this year?

RECIPE: Pickled Blackberries

RECIPE: Pickled Blackberries #summer #canning

A few weeks ago, my friend Lindsay and I went out to my grandma’s to pick blackberries. Blackberries are my all-time favorite berry and I came home with 12 pints! I made a pie and some delicious blackberry syrup. While looking for other ways to use up my precious berries, I came across this recipe for Pickled Blackberries. Now, I know what you are thinking- pickled blackberries?? Weird! Gross! I’ve tried other pickled fruits in the past (like pickled strawberries and cherries) and loved them, so I thought I’d give the pickled blackberry a try.

RECIPE: Pickled Blackberries #summer #canning #berry

I will admit, that the first taste-test was a little surprising, but I knew these pickled berries would be a great addition to a charcuterie plate. I served them at a BBQ with some crackers, herbed salami and gouda and everyone was raving about them! I also can’t wait to try them in a cocktail and salads.

RECIPE: Pickled Blackberries #summer #canning #charcuterie

Pickled Blackberries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Ingredients
  • 8 black peppercorns
  • 3 allspice berries
  • 2 juniper berries
  • ½-inch piece of fresh ginger, thinly sliced
  • 1 small fresh bay leaf
  • 1 sprig fresh thyme
  • 1 shallot, quartered lengthwise
  • 6 tbsps sugar
  • 3 tbsps kosher salt
  • 2 cups red wine vinegar
  • 2 cups water
  • 18 oz. fresh blackberries (about 4 cups), washed and shaken of excess water
Instructions
  1. Roughly crush the peppercorns, allspice, and juniper berries together with a mortar and pestle (or however you like to crush hard round spices). Place the crushed spices, ginger, bay leaf, sprig of thyme, shallot, sugar, kosher salt, red wine vinegar, and water in a medium saucepan. Bring the brine to a boil, stirring to dissolve the salt and sugar.
  2. Remove the saucepan from the heat and strain the liquid. Let the liquid cool completely or you’ll cook your berries. Discard the spices and aromatics.
  3. Place the berries in a clean canning jars. Pour the cooled pickling liquid over the berries. Cover the jar tightly and refrigerate for at least a week before serving, but 2 or more weeks is preferred. Keeps for up to 3 months refrigerated. Makes 4 cups of pickled blackberries.

RECIPE: Pickled Blackberries #summer #canning

Custom labels and tags courtesy of Evermine.com