I've been slacking on Try-It-Tuesday. I'll try a recipe and not post it because...well...I forget. I seriously have mush for a brain. I truly hope one day it comes back! Now, I tried this pizza last night, and was so excited about it that I promised myself I couldn't forget to post it. I almost did until Elena (the creator of T.I.T) posted her recipe. Thanks for the reminder Elena!
A few side notes on this recipe. I didn't make the whole wheat crust, I just used a Pillsbury one. I also used parmesan cheese from a can, I chopped my tomatoes instead of diced them, and I used dried basil instead of fresh. It turned out great with my slight alterations so I am sure it would be even better the real way. Also, it wasn't just me that liked this pizza, it was Russ and Lily's too! I think Lily might have liked it as well as she did because she helped put the whole thing together. She is a great sprinkler! ;) Lastly, I would guess that this could feed a large family if you had a sidedish with it. We only ate half of ours.
Summer Vegetable Gratin Pizza on Whole Wheat Crust
Estimated Cost: $1.50
A few side notes on this recipe. I didn't make the whole wheat crust, I just used a Pillsbury one. I also used parmesan cheese from a can, I chopped my tomatoes instead of diced them, and I used dried basil instead of fresh. It turned out great with my slight alterations so I am sure it would be even better the real way. Also, it wasn't just me that liked this pizza, it was Russ and Lily's too! I think Lily might have liked it as well as she did because she helped put the whole thing together. She is a great sprinkler! ;) Lastly, I would guess that this could feed a large family if you had a sidedish with it. We only ate half of ours.
Summer Vegetable Gratin Pizza on Whole Wheat Crust
Estimated Cost: $1.50
Ingredients:
3 teaspoons yeast (I use Saf)
2 teaspoons sugar
1 tablespoon olive oil
1 teaspoon salt
1 cup warm water
1 and 1/2 cups whole wheat flour
1 and 1/2 cups all purpose flour
cornmeal for the pan
1/3 cup pizza sauce or plain tomato sauce
1 and 1/2 cups shredded mozzarella
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 red tomato, thinly sliced
1 and 1/2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
1/4 cup shredded parmesan
3 teaspoons yeast (I use Saf)
2 teaspoons sugar
1 tablespoon olive oil
1 teaspoon salt
1 cup warm water
1 and 1/2 cups whole wheat flour
1 and 1/2 cups all purpose flour
cornmeal for the pan
1/3 cup pizza sauce or plain tomato sauce
1 and 1/2 cups shredded mozzarella
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 red tomato, thinly sliced
1 and 1/2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
1/4 cup shredded parmesan
Directions:
Combine yeast, sugar, olive oil, salt, warm water, and whole wheat flour. Stir and knead in flour. Knead for 4 minutes. Cover and let rise for one hour. Punch it down and let it rest for five minutes. Lightly grease a baking sheet and coat with a bit of cornmeal. Roll out dough into 12 inch circle or press into rectangular cookie sheet. Preheat oven to 450 degrees. Spread crust with pizza sauce. (Don't use much or you'll have a soggy pizza.) Sprinkle with mozzarella. Layer zucchini, squash and tomatoes in circles on pizza. Drizzle with olive oil, garlic, basil, and parmesan. Bake for 20 minutes or until cheeses are melted. If necessary, if the vegetables become too watery, heat the broiler and watching carefully, bake until the juices dry up a bit.
Combine yeast, sugar, olive oil, salt, warm water, and whole wheat flour. Stir and knead in flour. Knead for 4 minutes. Cover and let rise for one hour. Punch it down and let it rest for five minutes. Lightly grease a baking sheet and coat with a bit of cornmeal. Roll out dough into 12 inch circle or press into rectangular cookie sheet. Preheat oven to 450 degrees. Spread crust with pizza sauce. (Don't use much or you'll have a soggy pizza.) Sprinkle with mozzarella. Layer zucchini, squash and tomatoes in circles on pizza. Drizzle with olive oil, garlic, basil, and parmesan. Bake for 20 minutes or until cheeses are melted. If necessary, if the vegetables become too watery, heat the broiler and watching carefully, bake until the juices dry up a bit.
























































