accidently delicious
June 27, 2010
When the end of the week is near, and a trip to the grocery is looming, we try our best to stretch what we have into a few more meals, finishing what we have instead of throwing things out. Last night I created a wonderful pizza with all the left over veggies we had. It was delicious!
Pizza Dough
(I had made this last week and froze it and it made for a very easy dinner prep last night)
Preheat the oven to 425 F.
1 package of dry yeast
1 C warm water 1 tsp. sugar
1 ¼ C all purpose flour
1 ¼ C 7-grain flour
1 tsp. salt
2 Tbs. olive oil
Dissolve yeast in warm water. Stir in the remaining ingredients. Mix well. Let rest for at least 5 minutes (you can freeze at this point) coat a cookie sheet with yellow cornmeal and roll out your pizza dough. Bake your crust until it gets firm and lightly browned. Remove from the oven.
While the dough is baking prepare your toppings. Here’s what I created last night:
1 medium onion sliced into rings
10 crimini mushrooms, quartered
1 small zucchini – sliced
a handful and half of broccoli florets- broken into small pieces
two handfuls of cherry tomatoes sliced
Cheese- your choice
Olive oil
balsamic vinegar
A sprinkle of dry oregano, basil, thyme, & red pepper flakes
Sauté the onions and mushrooms with a little olive oil, balsamic vinegar, and salt.
Sauté the zucchini & broccoli with olive oil and salt
Roast the tomatoes under the broiler until soft
Spread a little olive oil on the crust and sprinkle with the seasonings. Spread a light layer of cheese over the crust and bake just until the cheese is melted. Pile on the rest of the ingredients and top with another layer of cheese and broil until cheese is lightly browned. Slice and enjoy!
