This afternoon was busy busy. Eventually, as predicted from my small lunch, I got hungry for a snack around 4 pm.
The last sweet potato biscuit with the last of my raspberry jam, plus two clementines.
Besides work I did a little prep for a picnic lunch in the mountains for tomorrow (I’ll post those recipes later). I love autumn in the mountains, and although October is the best and most beautiful month in the NC mountains, I’m dying to go. Brad and I usually do a hiking/camping trip every year, but we’re putting that off until October when the leaves will be changing. We will tomorrow, after my long run, to do a day trip to the Altapass.
But tonight, I’m fueling for a long run. On the menu….
Pizza! 🙂 Oh yeah.
And since it’s the end of summer, I made Summer Veggie Pizza.
These guys showed up for the party.
I first sliced the zucchini and squash, then I chopped the onion, pepper and two large cloves of garlic. I heated two pans and sprayed each with olive oil from the Misto. I sauteed the squash and zucchini in one pan and the onion and garlic in the other. Once the onion and garlic started to soften, I added the orange bell pepper.
I used Muir Glen Garden Vegetable tomato sauce for the base of the pizza.
But first, I oiled the pizza stone with olive oil, then rolled out TJ’s whole wheat pizza dough. This dough freezes great! I took it out of the freezer this morning and by dinner time, the dough was room temperature and ready to go.
Once, dough is rolled out onto the pizza stone, put about 3/4 cup tomato sauce in the center of the dough. You can always add more later, which I did.
Spread out sauce evenly and add more if you like.
I topped the sauce with Harris Teeter’s Italian blend shredded cheese.
Next, I added the zucchini and squash.
Then came the onion, peppers, and garlic.
I added Canadian bacon to Brad’s half of the pizza.
Last, I added a second layer of cheese: more shredded Italian blend and crumbled Boursin, a creamy French cheese.
I always add a soft cheese like feta or goat, which I think makes the pizza a bit fancier.
I baked this on 400 degrees F for about 20-25 minutes. Keep an eye on the pizza and when cheese is completely melted and the veggies on top start to brown, you’ll know it’s ready.
My two pieces.
Gracious this was good! I cannot tell a lie…
I went back for a third piece. And I don’t regret it one bit. Not one bit.