#MeatlessMonday - Garden Pizza #1

Garden Pizza #1

Recipe by Bill C

Made with the first few vegetables from our little garden.

Ingredients

• 250 g. Bread Flour
• 200 g. Water
• 5 g. Salt
• 1 Tbs Olive oil
• 1/2 pkt. Active Dry Yeast
• 1 Small Italian or Japanese Eggplant
• 1 Small Zucchini
• 28 oz Can Peeled Tomatoes
• 4 oz. Fresh Mozzarella
• Olive Oil
• Salt
• Pepper

Cooking Directions

1. Sunday Afternoon: Prepare Bonci style pizza dough with the flour, water, salt, olive oil and yeast. See Pizza Bianca for details.
2. Monday Evening: Take the dough out of the refrigerator and carefully pat it into a disk on a well floured plate.
3. Place a pizza stone in your oven and preheat to 500 F.
4. Using a mandolin or very sharp knife, slice the vegetables lengthwise into strips. You should get 5 or 6 slices from each.
5. Brush each slice with olive oil and season lightly with salt and pepper.





Grill the Veggies



6. Heat a grill pan on high heat and grill the vegetable slices until they are nicely marked on both sides. Set aside to cool
7. Crush about about three fourths of the tomatoes, discarding any tough bits. Reserve the juice and remaining tomatoes for another use.
8. Break up the mozzarella into small chunks.
9. Place a piece of parchment paper on a pizza peel and stretch the dough carefully into a pizza shape.





Spread Tomatoes

10. Spread the crushed tomatoes on the pizza.





Add the Veggies

11. Arrange the vegetable slices in a decorative pattern.
12. Feel free to add any other vegetables you may have in hand. I added a few strips of roasted red pepper at the last minute.
13. Top with the mozzarella.
14. When the oven has come to temperature, slid the pizza onto the pizza stone.
15. Bake until nicely brown, about 10-12 minutes.
16. Remove from oven, let cool a few minutes, slice and serve.