Wednesday, June 16, 2010

Use-Up-Your-CSA-Veggies Pizza

Our CSA has been pretty good this year and I've been making a lot of use-it-before-it-goes-bad meals! So far I haven't really minded, it helps to have what's in your fridge dictate what I make for dinner. Less decisions and with so many vegetables I'm eating close to no meat which I really like.

I love the idea of using whole wheat dough for my homemade pizzas but it generally leads to soggy pizza that gets stuck to pan. So this time around I rolled the dough out into 8 pretty thin rounds, put them on a nonstick sheet pan sprayed with nonstick spray (just to make sure!), drizzled them with olive oil, sprinkled them with salt and pepper and baked them at 450 until they were just light brown. Now I have 8 dough rounds in the fridge ready for fixins.

For dinner tonight I had zucchini, mushrooms and a bit of swiss chard to use up. I sauteed the veggies in a bit of olive oil with salt, pepper and a pinch of crushed red pepper. I topped of one of my precooked doughs with canned crushed tomatoes, the veggie mixture and a bit of ricotta. The pizza went in the oven for about 10 minutes at 400. Then...I took a picture with my iphone. Boo.

I know, it's hideous. But I decided I need to blog more and I already have two blogs waiting to be posted because the pictures are sitting on my phone because my card reader is MIA. So, I bit the bullet and posted this awful photo.

But it tasted great! And after I ate half of this way too slowly I popped the other (now cold) half in the toaster oven* to reheat and the crust got even crunchier! Can't wait to have more for lunch tomorrow.

*I just made a correction on here that tells me no one reads my blog - at least no one that likes me. If I ever write "I popped the over half in the toaster over" again - someone please tell me.


AdicaRoy said...

Sarah. Trader Joe's Whole Wheat Pizza Dough (and also the herb and garlic). And it's like $1.25, stays refrigerated or frozen forever, and is amazing for pizzas or strombolis or anything you can think of. It can be tough to roll out, so the best trick I've found is to let is sit in a bowl with some olive oil covered by a towel overnight instead of the recommended 20 minutes. Makes the dough texture better and rolls out easier. Its rare that I will tell you that a prepared food item will change your life, but this really will. Worth the trip to mid-town to stock up.

Mom said...

I haven't had good luck with whole wheat pizza dough either, but I'll it try this way. Hope to get to Trader Joes this weekend and pick it up there. Looks yummy (minus the mushrooms, of course!) I have a double dose of beet greens to use this week - any ideas? said...

That's what I used! I always have trouble with it - even when I use a really hot pizza stone. This precooked way seems to work for me! When Ron's in NY all week, which he's been lately, I like precooking the dough then topping it with all types of stuff for quick weeknight dinners.