Archive for the 'Pizza' category

Roasted Squash and Broccoli Pizza

July 19, 2013 5:18 pm

roasted veggie pizzaHomemade pizza dough, leftover tomato sauce, CSA broccoli & squash, and farmer john’s parmesan cheese.

Cooked at 450 for 13 minutes on our pizza stone.


Margherita Pizza and Asparagus, Parmesan, & Red Onion Salad

May 25, 2013 8:32 pm

This morning, we went to the farm.

We go every year, once a year for about three hours of planting or weeding or hoeing or whatever else needs doing. In return, we build a relationship with our CSA farmer, see where our food comes from, learn more about planting and growing, pet some very sweet farm kitties, and, as an added bonus, get $50 off of the cost of our CSA share. Today, we planted hundreds (!) of tomato and pepper plants (and pet two kitties). It was wonderful.


A morning at two onion! It looks a little wonky because of the panoramic :)

A little less wonderful (for Glenn) was waking up at 7:28am to leave the house at 7:30am to get there on time. It also meant that we missed all of our Saturday markets (boo). Fortunately for my endeavor here, though, I planned ahead (there’s that planning again) and bought a few yummy things at last Thursday’s Fitchburg center market to start my week out right!


We bought a 1 lb bunch of asparagus ($4), a bunch of red onions ($2), one .6 lb tomato ($2.40), and two beautiful fresh mozzarella balls (8oz for $5) from our fav Farmer John.


Throwing in a quarter pound of parmesan from Murphy’s that we bought last Saturday (also half lb for $5) and some homemade pizza dough resulted in this deliciousness:


Margherita Pizza
There are a million “recipes” for margherita pizza out there, probably many much better than mine, but here’s what I did (and it was yummy).

1. I made the pizza dough recipe out of my cuisinart breadmaker booklet. I’ve only ever used that recipe (we’re used to it!) but I bet this would turn out really well.

2. While the pizza dough was going, I made a tomato “sauce” in my food processor with the big ‘ole tomato, a handful of basil from my garden, a couple of garlic cloves, two tablespoons of olive oil and salt & pepper to taste.

3. Dough + tomatoes + mozzarella + 12 mins @ 450 = dinner.

So, I was skeptical about my pureed tomatoes, because it looked like a runny mess. Oh My Goodness was it delicious. I’m telling you, market tomatoes are not the same as “store-bought red things”.


I can make 3 pizzas in total out of 1 dough recipe, 8oz of mozz, and the tomato sauce. For each pizza: 786 cal, 32g fat, 94g carbs, 4g fiber, 33g protein. (I ate about 1/3 of the pizza, with some salad!)

Asparagus, Parmesan, and Red Onion Salad
adapted from Anne Burrell’s Asparagus, Pecorino, and Red Onion Salad.
As is probably apparent, subbed chopped parmesan for grated pecorino. We had pecorino in this surprisingly good Giada salad a few weeks ago. I really liked it, but ended up eating the bulk of it myself and, frankly, I am tired of pecorino.

one pound of asparagus, tough bottom stems removed (if necessary)
those very small red onions, diced
4 oz parmesan, small dice or shaved
3 tablespoons balsamic vinegar*
2 tablespoons extra-virgin olive oil
Kosher salt

First, I sliced the asparagus fairly thinly, then I added the parmesan, red onions, vinegar, and olive oil and stirred. I added salt and pepper to taste. I gave it a couple of hours in the fridge for the vinegar to tenderize the asparagus and tone down a bit.

*The original recipe calls for red wine vinegar. I used balsamic because that’s what I already had and I am trying to limit my trips to the grocery store. But, I bet Anne has a good reason for calling for red wine vinegar. She’s awesome.

With 6 servings: 130 cal, 9g fat, 4g carb, 0g fiber, 9g protein / serving.

That’s dinner for the next three nights until we get our CSA box on Tues and start anew!