Wednesday, July 11, 2012
Homemade pizzas, garden style
Recently, my parents, Hannah and I set out to make our own pizzas with bounty from my garden. I'd accumulated enough Roma tomatoes and other herbs to make enough for everyone, with plenty left over for many more times!
Grandpa and Hannah whipped up a batch of Parmesan dough and let it rise throughout the afternoon. In the evening, they rolled it out and baked it into individual pizza crusts for everyone - and a couple left over for extras. I picked fresh basil, oregano and thyme from my pots of herbs, washed off the Romas I'd been saving and sliced them into thick chunks. With the addition of Portabello mushrooms and chopped olives, my mom and I topped our pizzas with mozzarella cheese and crumbled feta cheese. The picture above is the before and after versions.
Hannah opted for the more traditional route, with Italian sausage, mozzarella and cheddar cheese. Grandpa chose a mix of both and made up the two leftover mini pizzas we had. This was a blast for all of us, especially Hannah who enjoyed the process of seeing a pizza be created from start to finish, especially with what we've been tending to in the garden this summer. These pizzas were the perfect way to showcase our selection of plants.
You just can't beat faces like this one and fare like that at any store or restaurant! We are definitely planning some more creative pizza-making sessions this summer!