Roasted Veggie Whole Wheat Pizza (healthy! and yet, awesome!)
Got your 99-cent pizza dough? Good. (Wait a sec. You bought four, right? Two for tonight, two to stick in the freezer for later? I mean, if you’re gonna wait in the TJ line….) Ok. Awesome. Here’s your game plan. (Just a warnin’ darlin’: we’re gonna have to go back in time a few days, but what’s a little metaphysical peregrination in a pizza recipe?)
When you’re hangin’ around the house, maybe a Sunday evening, roast a couple pans of sliced zucchini, eggplant, and tomatoes (drizzled with olive oil, sprinkled with herbs from the garden and plenty of kosher salt) ‘til they’re soft and slightly caramelized. (They’re growin’ like gangbusters now; your farmer’s market or even grocery store will have insane deals.) Store in the fridge for a workday night when you ain’t got no time but you want pizza damnit.
Forty minutes before you want to eat, jack the oven high, as high as it’ll go. Place the pizza dough and veggies on the counter so they can come to room temp. Open that bottle of wine. Twenty minutes before you want to eat, roll the dough on a lightly floured surface, transfer to a lightly oiled baking sheet, and pile on the veggies as well as a thin layer of pesto (if you’ve got it) and dabs of fresh goat cheese or fresh mozzarella or whatever (skip it if you want; the veggies are so rich, almost creamy, this can be vegan, no problemo). Bake for 6-12 minutes, until the crust is as crisp as you like. While it’s in the oven, throw together a salad with whatever came in the CSA box. Take the pizza out and let it stand while you whisk some olive oil, balsamic vinegar, and Dijon mustard together, toss, pour another glass of wine, slice the pizza, and presto-chango: dinner!
07.22.10, 10 pm. East Village.
PS: That’s Andrea’s hand. We were long overdue for face time, so we had a Tracy date. One of my favorite kind of dates.