Monday, August 27, 2012

From my Garden


Last night I made a bunch of mini pizzas to store in the freezer and be pulled out at a later date for Lillian's school lunches. I decided to make enough dough for us to have pizza for dinner. Because it would be just cruel to go to all that effort and smell all that goodness but yet not get to eat any.   



I'm all about fairness when it comes to fresh pizza.

I'm also all about yelling "It's what the founding father's would have wanted!" whenever I feel that a situation relates to life, liberty and the pursuit of happiness. 

So next time your family asks what's for dinner, do what I do and respond: "Pizza! It's what the founding fathers would have wanted!"



I kept our pizza fairly simply. Cheese for Lillian. Basil, onion and tomato for me. Mushroom, tomato, onion and basil for the husband. 

But I loved this pizza. The tomatoes? From our garden. The basil? Also from our garden. 

I didn't make the cheese though. That's where I employ the fine people (and machines) who produce it and stock my grocery store. 



There's something so delicious about fresh tomatoes and I always forget just how good they are until I have one pulled straight from the garden. Store-bought tomatoes can't compare. They're watery, bland and pale. Fresh tomatoes are slightly sweet, firm, vibrant, and have deep tomato flavors. 

I'm so impatient for the rest of our tomatoes to ripen! 

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Whole Wheat Garlic Herb Pizza Dough
Yields two large crusts 

1 tbsp. yeast
1 1/2 cups warm water
2 tsp. kosher salt
2 tbsp. olive oil
1 tsp. garlic powder
2 tsp. dried oregano
3 1/2 - 4 cups whole wheat flour

In a large mixing bowl combine yeast and water. Let sit for five minutes as the yeast wakes up and blooms.  Add two cups of whole wheat flour, oil and spices. Knead in as much of the remaining flour as you need to create a ball of dough that doesn't stick to your hands. 

Allow to rest, covered with a clean towel, for 45-60 minutes. Punch down and roll out into pizza crusts. Bake at 425 for about 15 minutes on a pizza stone that's been prepped with olive oil and a sprinkle of cornmeal. Or brush with oil and grill for 3-5 minutes per side. After the dough is cooked, layer with your favorite toppings, and return to the heat until cheese is melted. Enjoy!

4 comments:

  1. Your pizzas always look so good, I think I need to use more cheese on mine, about how much do you use for one pizza? I also love homegrown vegetables so much! We just bought a farm in the country, and plan on building a greenhouse from next year.

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    1. I use at least one eight ounce bar of mozzarella. Often I'll grate more than that though and use about 2 1/2 cups. Or even 3 cups if I'm making an extra large pizza and don't care if my hips grow. :)

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  2. Can you share your frozen pizza recipe? These look great. And our tomatoes this year are a total bust.

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  3. I'm going to have to make mini pizza's for Aidan, every now and then for his lunch. He loves the stuff.

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