I confess liking pizza to a fault. I do not agree with the size markings of a restaurant, as my skills have helped me demolish large pizzas without any discomfort or seeking out digestive aids.
So, when the zucchinis in my fridge cried out that I had forgotten them, I decided to put them on a pizza. This is the first time I made pizza at home.
Careful not to dent my confidence, I picked up some pizza base and ladled out a spicy tomato mix. Home-made sauces work better, I feel, as one can spice them up the way you want. I added in some grated mozarella before loading up the veggies.
The zucchinis were happily laid out after a light dry grill on the skillet. A few slices of sweet potato, lightly grilled filled in empty spaces. A yellow bell pepper genially sat in on the base with them. I introduced some fresh brown mushrooms to them all. As one can see in the picture, there is a pile of veggies. Cracked on some black pepper and oregano. And then, I popped the three pizzas in the oven for about 15-17 minutes. I continually check on the food and estimate their readiness relying only on my eyes.
What came out was a crisp, biscuit-y pizza base with soft, fragrant veggies. Threw on some chopped olives and parmesan cheese dust. I think I will have to introduce some red peppers and basil to make it more pleasing to the eye, to satisfy the photographer in me. But the pizzas certainly did the trick in making for a happy dinner. In case anybody is wondering, the wife had one and I gobbled the other two!
Before I sign off, here’s something to chew on:
“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”