The Handoff: So Many Summer Veggies Pizza
By Cassidy Tickner (with some help from her mother Stephanie)
On Tuesday I talked about how we have had lots of fresh vegetables from our CSA share and from our backyard garden, and how we have been making all kinds of meals full of vegetables this summer. One of my favorites was when my mother made a pizza with garlicky greens under the sauce and cheese. When I took a piece to farm camp for lunch, other campers and the counselors thought it looked really good.
Relaying from ingredients in Jennifer’s Grilled Summer Vegetables Marinated in Herbs, I used basil from our back yard garden, a pepper from the CSA, and olive oil for sautéing the vegetables. Pizza seemed like a good relay because she served her vegetables with focaccia bread, and pizza is an Italian food. Other vegetables I used were dinosaur kale, onions and garlic from the CSA, and broccoli from our garden.
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When my mother had made the pizza, she used a jar sauce. Since we received colorful heirloom tomatoes from the CSA, I decided to make my own sauce. Ellen, the farmer at the Village Roots CSA at Orchard Hill Farm, told my mother and me the names of the tomatoes. There was a large orange-red one called Jet Star, a purple-red one called Cherokee Purple, a tiny yellow one called Garden Peach, and a small striped green one called Green Zebra. When I simmered, then pureed all those colorful tomatoes together with a summer onion, garlic, a cubanelle pepper and fresh basil, it made a very different looking yellow-orange sauce. It tasted so sweet and delicious though!
From our garden and the CSA, we had all the vegetables and herbs I needed for the pizza, but we needed cheese. All of the small farms that make cheese near our house in Marlow use goat milk. I don’t really like goat cheese, so we searched online for the nearest farms making cheese from cow milk. We found some cheeses that looked good, and then we learned that Hannah Grimes Marketplace in Keene, New Hampshire sold some of them. We ended up buying three kinds; Grafton Garlic Cheddar from Grafton Village Cheese Company in Grafton, Vermont, Sawyer’s Artisanal Cheese from Walpole, New Hampshire, and Salsa Farmstead Jack from Boggy Meadow Farm Cheese, also in Walpole. We had a family cheese tasting when we got home, and liked them all so much I used all three on the pizza!
Since we didn’t have time to make homemade pizza dough with yeast, I looked in my “Vegetarian Kids’ Cookbook” by Roz Denny and found a recipe for “Party Pizza” with a whole-wheat baking powder crust. Since we were trying to use as many of the vegetables and herbs from the CSA and our garden as we could, I added minced garlic and chopped basil to the dough before rolling it out. Many of our baking ingredients are not local or organic, such as the baking powder and the salt, but we always have King Arthur Premium 100% Whole Wheat Flour, for making bread in our bread machine. We buy the flour in the supermarket, but King Arthur Flour is just over an hour away from where we live, in Norwich, Vermont.
With all kinds of vegetables growing in our gardens and coming home from the CSAs and farmers markets, there are so many different ways to make this pizza with whatever you have on hand. We also made a garden salad with leaf lettuce, mesclun greens, and a cucumber from our garden and carrots and cherry tomatoes from the CSA. Delicious!
So Many Summer Veggies Pizza
Prep time: 20 minutes to wash and chop vegetables
Cooking Time: 20 minutes to cook greens and tomatoes
Dough Time: 10 minutes to mix and roll out dough
Baking Time: 25-30 minutes to bake pizza
Total Time: 80 minutes
Yield: 4-6 servings
- 2 cups whole wheat flour
- 2 teaspoon baking powder
- 1/2 stick margarine or butter, cut into small chunks
- 2/3 cup milk (more may be needed to make a soft dough)
- 3 Tablespoon minced garlic (divided in 3)
- 1/2 cup fresh basil, chopped (divided in 2)
- 3 large tomatoes, any variety, chopped
- 1 cubanelle pepper (or other sweet variety), chopped
- 1 summer onion, white part and some of the greens if not dry, chopped
- 1 bunch dinosaur kale (or other greens), stems removed and leaves torn into bite sized pieces
- 1 cup broccoli, chopped into bite sized pieces
- 4 tbsp olive oil (divided in 2)
- 1 1/2 teaspoon salt (divided)
- freshly ground black pepper
- Over medium heat, add 2 Tablespoons olive oil to large soup pot. Add 1 Tablespoon minced garlic to the oil and saute until fragrant, about 1 minute.
- Add kale, broccoli, 1 teaspoon salt and 1/4 tsp freshly ground pepper to pot and stir well until the vegetables are coated with oil and garlic. Cover and let simmer, stirring occasionally, until kale wilts and turns dark green, about 5-7 minutes.
- In a separate pot combine 2 Tablespoons olive oil, the onion, pepper and 1 Tablespoon garlic. Saute over medium heat, stirring frequently, until onion is translucent and starting to brown, about 5-7 minutes.
- Add tomatoes and 1/4 cup basil and let simmer about 5 more minutes, until flavors are well blended. The tomato sauce may then be left chunky, or pureed with an immersion blender.
- Preheat oven to 425 degrees.
- Sift flour, salt and baking powder into a large mixing bowl. Add margarine and mix into dry ingredients with a fork or pastry blender, until the mixture has pea-size chunks. Stir in enough milk to form a soft dough. Add garlic and basil and knead into dough just until blended
- Place ball of dough on a lightly floured flat cookie sheet. With a rolling pin, roll out the dough to about 10 inches in diameter. Pinch up the edges of the dough to make a ridge.
- Spread about 3/4 cup of sauce on the dough (or more or less, to your liking). Sprinkle kale evenly over sauce. Cover kale with cheese. Sprinkle broccoli on top of the cheese.
- Bake for 25-30 minutes, until cheese is melted through and crust is golden brown. Let sit for 5 minutes before cutting into slices.
Cassidy Tickner is enjoying summer before starting 8th grade at the brand new middle school in Keene, NH. She enjoys growing vegetables and receiving vegetables from a local CSA. She’s a vegetarian and loves trying new foods with all kinds of fruits and vegetables.