I really think that EVERY time I make a pizza. The recipe for crust I have is SO easy, doesn't require yeast and makes two portions so I can't help but make it once a week. It's a great way to throw on random ingredients.
We're getting onions and garlic at the farmer's market now, which I'm loving. In our CSA basket this week we got sunflowers (which are on the dining room table and are SO pretty - wish the ones I planted would have worked out!), patty pan squash, purple bunch onions, sungold cherry tomatoes, green and red summer crisp lettuce and zucchini.
Mark's out of town so I'm motivated to eat in as much as possible. Last week half of my lettuce went bad and I am always disappointed to see something go into the compost pile when it could have been food. Hopefully, that won't happen this week!!
Tonight I roasted beets, zucchini and carrots on the grill for 30 minutes, wrapped in foil, tossed in olive oil, salt, pepper, oregano, parsley, sage and thyme. I had that along with the best pizza ever (this week): italian, goat, parmesan cheeses, yellow onion, purple bunch onions, garlic and sungold cherry tomatoes.
NO YEAST PIZZA DOUGH (from the cookbook "Vegetarian Times"):
2-1/2 cups of flour
1-1/2 teaspoons baking soda
1/2 teaspoons salt
Mix together in a bowl.
4 tablespoons butter, cut into pieces
Mix the butter in (with the fingers is best) and press into the dry ingredients until it crumbles.
1 cup milk
Mix the milk slowly into the other ingredients. Sprinkle corn meal (I find this works best) or flour onto a flat surface and divide the dough into two sections. Roll the dough pretty thin and top with desired ingredients.
On the grill, cook over medium-high heat for 5-8 minutes until the bottom is browned.
