Maker: Kelliann, Foodie
Serves: One personal pizza, or 4 small slices
This scrumptious pizza recipe is provided to us by fellow Virginia foodie, Kelliann. Utilizing fresh, local summer ingredients this pie is customizable to whatever seasonal veggies you like best.
We make the dough from scratch, its a basic dough recipe using flour, water, and yeast. Store bought dough would work fine too. My husband Frank is the true dough master in our house, it is his specialty.
The best part about these is you can customize them to your own tastes and to whatever you happen to find at a local market or leftovers you might have on hand. We love buying vegetables at the Lakeside Farmer's Market. Since moving to Henrico in April, we've really come to love how many markets are available. There are so many opportunities to buy locally, its amazing!
For these pizzas, we got zucchini, onion, and bacon (bacon was sold my Greenway Beef). I used my own parsley and basil plants from our yard. We have also used sausage from Greenway Beef in the past. Remove the core of the zucchini (this will help reduce the amount of liquid). Chop the zucchini and onion and sauté them in a pan with some olive oil, salt, & pepper, so they are softened. Putting the vegetables on the pizza raw won't allow enough time to cook them.
Cook the bacon until crispy and crumble or chop into smaller pieces. This bacon from Crabill's cooked up so nicely and gave the pizza some awesome flavor!
For the sauce, I used tomato sauce we made earlier in the week.
Spread the sauce onto the dough, then add your toppings. Try not to add too many (as hard as it is to resist!), this will make your pizza too heavy and it might not cook or could become soggy in the middle. My husband and I usually have different cravings, so I had zucchini, onion, bacon, and, mozzarella, he had bacon, pepperoni, and mozzarella.
Once the pizza is cooked, sprinkle on the herbs, doing so before cooking will cause the herbs to burn on top of the pizza. Wait a few minutes, slice, and enjoy!