Summertime Veg Pizza

This time of year, you probably have a counter FULL of garden vegetables and you’re thinking….WHAT DO I DO WITH THESE??? Easy…you make a quick pizza dough, you add some cheese and boom! You have a delicious summertime veg pizza! You feel like you’re indulging because….pizza. But then you also feel healthy because…veggies.

Pizza Dough Recipe – from Sally’s Baking Addiction

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil
• 3/4 teaspoon salt
• 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and surface
• sprinkle of cornmeal for dusting the pan

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Pizza Toppings & Herbed Ricotta

• 8oz whole milk ricotta (strained)
• 2 TBSP basil, chopped
• 1 TBSP thyme, chopped
• 1 tsp lemon
• 1/2 tsp lemon zest
• 2 cloves garlic, pressed

1. Mix strained ricotta with remaining ingredients together well.

• 1 zucchini, sliced thinly and put on paper towels to absorb excess liquid
• 1 shallot, sliced
• cherry tomatoes, halved (and roasted, if preferred)
• corn, shaved off cob

**We like to pre-grill our pizza dough prior to putting ricotta and toppings on so it doesn’t get soggy. Once pizza is assembled, we put pizza back on the grill to warm ingredients and melt the cheese. None of that is necessary, you could simply bake this pizza in the oven at 450 to your liking but we absolutely prefer the grilling method.

Live Cooking Demo

Wine Selection & Review

Shatter –Shatter Wines

This. Wine. Is. FANTASTIC! It also happens to be a Joel Gott/Charles Bieler collab so maybe I’m a little biased to begin with? Dave Phinney from Orin Swift is also involved and he created one of our favorite wines, The Prisoner so again….might be a little swayed BUT….it’s not only a beautiful garnet/ruby color, it’s and easy drinking Grenache.