Spring Forward Pizza


We all love the eventual payoff of  longer sunlight hours after the initial pain of losing that precious weekend hour, but I don’t need to tell you that we all have our internal clocks screwed up for awhile.

The clock says it’s 11:30 already, so in an effort to get on the schedule asap, we are having pizza for Sunday Brunch today. Shawn and I often collaborate on our meals, but Pizza is really his gig. Looking in the fridge this morning, Shawn was happy to see that he had his pizza dough (yes, it’s homemade)  thawed already from the freezer, and so the idea was born for a Greens Pizza for Brunch. I helped out by remembering the Asparagus and Baby Leeks from this week’s bag, and going down to the garden to harvest a little Swiss Chard and Kale.

We then remembered we had some awesome Organic Mushrooms left and some Chinese Garlic Chives and Sundried Tomatoes to round out our Pizza.

Shawn like to make pizza dough in batches and freeze a couple for just such occasions.  I will post that recipe asap. Today’s pizza is made with a whole wheat dough that is rolled out quite thin. It ends up very cracker-like.

Shawn sauteed the vegetables first as the oven was heating up. We always put our pizza stone in the oven to get nice and hot while the oven heats up. That’s the greens, mushrooms, leeks mushrooms and Chinese Garlic Chives cooking away. It’s very important to let the vegetables cook long enough to “throw” their water. You do not want a soggy pizza, now do you?

Next, the dough is rolled out and placed on the hot stone. The sauteed vegetables are added, grated Pecorino Romano, and the asparagus. Shawn’s no sauce pizza tip: make sure your veggies are glistening with olive oil and no additional sauce or oil will be needed on the dough.

See? that is what he means by glistening. Our bodies need oil, you know, and olive oil is a great way to get beneficial fats into your diet.

Notice how the dough has a golden tint to it? It’s the whole wheat flour.

The topping is spread out fairly evenly, the cheese added and then we worked together to arrange the asparagus. Normally, we would cut the ends off of the asparagus so we could put it on the pizza like the spokes of a wheel, but this is pencil asparagus and there is no need (at least I don’t think so) to cut the ends off. The entire thing is sweet and tender. I actually snacked on quite a few pieces while the man wasn’t looking.

Just pop this bad boy into the hot oven and in just a short 10 min you end up with this piece of art for brunch…

Thin crispy crust, awesome with the fresh veggies and sundried tomatoes

So that was it, just add some crushed red pepper and eat!  We usually eat the whole thing between the two of us, but if you added a salad it would go a little further. Shrimp would be a tasty addition.

Note: if you don’t have the greens, spinach would work fine.  Just get that water out, ok?

(Don’t forget to order your FMB by midnight tonite for pickup on thursday)

Till next time, lovelies!

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2 Responses to “Spring Forward Pizza”

  1. kellypea Says:

    Love the design of asparagus on your pizza which sounds delicious! Love Specialty Produce 🙂


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