Here is our most recent garden harvest:
I feel so blessed that we are getting such an abundance of fresh produce right now. I spent all day yesterday making strawberry vanilla jam and freezing green beans, zucchini, bell peppers, and peaches. We will be eating well way into 2012!
Given all of our fresh produce, and the fact that our local Earth Fare weekly special was free fresh mozzarella cheese, I decided to make flatbread pizza tonight.
We usually switch between two different pizza dough recipes, depending on how much time we have and what type of pizza we feel like eating. Mitch’s basic pizza dough has been our staple for several years. It is a thick and delicious crust, but it requires at least 1 1/2 hours for the dough to rise. Sometimes we just want fast and quick pizza, and I have started using the Smitten Kitchen’s recipe for Rosemary Flatbread as our crust recipe. There is no rising involved, and you can easily go from ingredients to crispy pizza in less than 30 minutes. We’ve tried several flatbread pizza recipes, and this is the only one we’ve found that is actually thin and crispy instead of thick like focaccia bread.
Flat Bread Pizza
*(adapted from the Smitten Kitchen’s crisp rosemary flatbread recipe)
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons fresh chopped rosemary
- 1 1/2 teaspoons fresh chopped oregano
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil
Serves 2-3 people. We often double this recipe in order to have leftovers.
Vegetable: onions, bell peppers, tomatoes, kale, and zucchini
Margarita: basil pesto instead of tomato sauce, tomatoes, mozzarella, and fresh basil
The pizzas were delicious, and I love that fact that every single topping, except for the mozzarella cheese, was from our garden! We are down to one last jar of tomato sauce and one last jar of basil pesto from last year’s harvest!