Thursday, September 18, 2008

Another Way to Use Up Summer Vegetables

pizza landscape

It's hefty, I know. I made mine with a homemade olive tapenade (using CSA herbs), roasted eggplant, thinly sliced cubanelle peppers, thinly sliced tomatoes, prosciutto, fontina cheese, and chopped basil and oregano. When I was in college and had time to wait for dough to rise and rest, I used to make my own pizza dough. These days, I suck it up and buy it from Whole Foods (Trader Joe's has ready-to-bake pizza dough too... no kneading required).

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