Green Garden Pizza

Garden clean-out continues as I figure out what to do with parsley  basil, green tomatoes and zucchini. Try this easy pesto pizza!

Ingredients:

Pizza crust

Fresh pesto

1 Large onion

3-4 cloves garlic

2 Zucchini

2 Green tomatoes

olive oil

 

Sautee the onions and garlic in a small amount of olive oil, when they are almost done add in the green tomatoes and cook until soft.  Fry the zucchini until browned lightly.  Cook the pizza crust for 10 minutes, then take out and top with pesto, onions, green tomatoes, and zucchini.  Cook a second time (this time on a pizza stone) for 10 more minutes. Serve fresh or the next day cold, because who doesn’t love waking up to cold pizza?

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Garlic Flatbread/Pizza Crust

Craving some bread I decided to use this Pizza Crust recipe to make flat bread.  This came out much better than expected, and even past the little sister test!  This pizza crust is of course excellent for pizza, and much quicker than the other one I have listed on this blog.  I can’t get over how good this crust is, not only quick and easy, but perfect taste!

If you are using this as a flat bread, place lots of minced garlic in olive oil and blend.  Instead of pizza toppings, lather pizza crust with olive oil garlic blend.  Optionally sprinkle with minced cilantro.  Cook until done, about 10min at 350 degrees F.

This also makes a great naan substitute, and I used it to eat my squash daahl.

Heirloom Tomato & Sweet Corn Pizza

I love love love this recipe. It says it serves 8, I would say 4… but what does that say about me?

Swiss Chard Pizza

This pizza recipe came from Colleen Patrick-Goudreau at The Compassionate Cook. It has now become a go-to in my pizza recipes and I love the combination feeling of eating a salad-like pizza. When I made it I didn’t use olives or capers, but I will list them since it’s what the original recipe called for.

Ingredients:
1 onion, sliced
olive oil
1 T sugar
salt
1 bunch rainbow chard finely chopped
chopped olives
capers
balsamic vinegar
squeeze of lemon
minced garlic (optional)

Prepare pizza dough

carmalize the onions by sautéing them in oil with salt and 1 tablespoon of sugar. Cook until brown, about 20min. In a bowl toss chard, carmalized onions, olives + capers (if used). Sprinkle salt, balsamic vinegar, and a squeeze of lemon.

Sprinkle over pizza dough (after pre-cooking the dough). Sprinkle garlic (if used) over dough as well. Cook in oven until done (about 30min).

reprinted with permission

Very Veggie Pizza

Pictured is a variation with no pizza sauce and white sweet potatoes on top, so tasty.

Ingredients:
pizza crust
pasta sauce
veggies: peppers (green, orange, yellow, and red), onions, broccoli, asparagus, and any other veggies you have available.

Make pizza crust. Top with pasta sauce and veggies. Bake in oven. Serve with nutritional yeast sprinkled on top.

Tomatoe Basil Pizza

Pizza Crust

Pizza Toppings

Ingredients:
olive oil
tomatoes, sliced
fresh basil
garlic (optional), minced

Drizzle olive oil over unbaked pizza crust. cover crust with tomatoes fairly close together. Sprinkle entire crust with fresh basil leaves. Add garlic if desired.

recipe from: Anne Griffin