Pizza with Pizzaz

June 3, the garden has been tilled and the plants have been started, and it was cloudy and cool, the perfect time for planting. So, we spent the whole day getting the plants in to our OWN food garden. When you have display gardens, first things first – get your viewing gardens in prime condition! In Oregon, it is fine to begin late. This year, unlike the rest of the country where it is too hot, we are having temperatures 15 to 20 degrees below normal! Yikes – who could not believe in global climate change!!

Anyhow, it  worked for us yesterday. We got the potatoes in – Red, Purple, Yukon Gold and Russet, the sugar snap peas, the Walla-Wallas and yellow onions as well, broccoli, cabbage, the red beets –Detroit reds along with some cylindrical which are super-fun. Our 4^th of July tomatoes are in and looking well established – they are 3’ tall already, and we even installed their cages right away, alleviating the wrestling match of trying to get everything safely nestled if you wait! Wow – maybe getting old and wise DOES have some benefits! We have been enjoying the “instant gratification” of our new gardening style – we start almost everything in pots so when you plant, you already have results!!

Aaah, the garden’s (half) planted, the business is closed for the day, and the tummy is wanting a reward.

EASY PIZZA with PIZZAZ

...is definitely on our agenda tonight!  Below is a crispy dough recipe which is easy and good for the maker – I have always loved the kneading process. It always makes one feel good to feel the dough become pliable and ready for whatever you make of it….

PIZZA DOUGH:

½ cup warm water
1-½  tsp yeast
½ tsp salt
1 tsp sugar, white or brown or honey

Mix and let the yeast begin to awaken.

Add 1- ¾ cup of flour – any mix of your choice, starting with 1-½ cups and then using the remaining to lay on the counter and work in as much as needed.  At first the dough will feel hard and lifeless, but work it now work it, and it soon gains a life-filled feeling  that you will know is right!

Place in an oiled bowl, be sure to rotate your dough so all is oiled, and into a warmed oven for an hour to double. (or covered out in the warm air). When doubled, press out evenly onto pizza stone or pizza sheet.

OVEN ROASTED TOMATO AND BASIL SAUCE:  Using  ¾ to 1 cup of my own summer sauce (see  October 2011)spread upon the dough. Didn’t make your sauce yet, use any red sauce you like or a good pesto would do the trick. But, if you grow tomatoes and basil, be sure to spend an afternoon or two setting yourself up with this freezer-friendly sauce! You’ll be glad you did!

QUALITY GROCERY TOPPINGS:

Now, for the fun: With all the pre-done items available at the grocery stores today, I decided to just fill a 2-cup container at the marinated veggie stand in my local market and use that for toppings. I chose artichoke hearts, roasted red peppers, olives (pitted) and marinated feta.  Place on crust, drizzle on some of the oil and  - Bam – the  toppings are done. We added half a thinly sliced and 30-second microwaved green pepper and a few more sliced black olives and back to the warm oven to re-raise for another ½ hour.

Now, we’re really getting hungry – turn the oven to 400, top with some grated mozzarella cheese and bake for about 15 minutes, turning in mid-bake and you’ve got a vegelicious dinner.  Add a salad, and pop open a beer  - it’s relaxation time!

PS – Nature watered all night long, so the plants should be stoked for growth!!

Posted by Janet