June 28, 2010

Kitchen Sink Pizza with Balsamic Vinaigrette


It's CSA season!

We purchased another CSA (Community Supported Agriculture) from Driftless Organics this year. So far, so great. Veggies are all over our fridge. Each meal becomes a puzzle in figuring out what recipe will use as many CSA vegetables as possible.

Hence, the Kitchen Sink Pizza. This has a little of everything. Adjust the recipe to fit what's in your fridge. Unless all you have is ketchup.

Kitchen Sink Pizza
1 store-bought pizza dough (in a tube)
3 T cornmeal
2 T extra virgin olive oil, divided
1 yellow patty pan squash, sliced 1/4 inch thick
1 bunch green onions (or use a yellow onion), cut lengthwise and in 1 1/2 inch crosswise
salt and pepper
3-4 T grated Parmesan
3-4 T crumbled feta
2 or 3 t balsamic vinegar
1/2 c basil, torn
sprig or two fennel leaves (optional), torn

Preheat oven according to pizza dough package directions. Put cornmeal on pizza stone (or baking sheet) and lay pizza dough on it, stretching it out a bit.

Heat 1 T oil in skillet over medium-high. Throw in the onion and sauté until beginning to brown, about 5 minutes. Turn the heat to about medium. Move the onion to the side, and put the squash in and fry until beginning to brown. Season with salt and pepper. After a few more minutes, add a tablespoon of water. Let it steam off. When everything is browned nicely and looks delicious, turn off the heat.

Place onions and squash on the pizza dough. Top with feta and Parmesan cheeses. Bake in the oven according to the pizza dough package directions.

Right away when the pizza is out of the oven, tear the basil and fennel on top. The heat of the pizza will wilt it slightly.

While the basil and fennel are wilting, combine remaining 1 T oil and balsamic vinegar in a small bowl. Whisk until combined. Drizzle the vinaigrette on top of the pizza.

Enjoy!

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