Friday, May 29, 2009

Homemade Pizza with Roasted Vegetable and Pesto Topping

We’ll be enjoying this pizza, full of spring flavors, while watching the movie “Goodfellas”.

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  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 Tbsp EVOO
  • 1 ball fresh whole wheat pizza dough
  • 1/2 cup basil pesto
  • 1/2 cup asiago or parmesan cheese, shredded

Preheat oven to 425 degrees.

Place vegetables onto a baking sheet, toss with EVOO, s&p. Spread out evenly and bake for 20-25 minutes until vegetables are golden and caramelized on the edges.

Press out whole wheat pizza dough on a greased pizza stone. Spread pesto on the bottom of the dough, scatter roasted vegetables and top with shredded cheese. Bake at 425 degrees for 15-20 minutes or until golden and bubbly!

More Durham Hype

Another article all about Durham was recently featured in US Airways Magazine, you can view the article here.

Brinkley Farms Spring CSA – Week 7

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  • 1 lb yellow squash
  • 1 lb zucchini
  • 1 qt red potatoes
  • 1 bundle spring onions
  • 1 bag of spinach
  • 1 bag of mesclun mix

On Wednesday, at the Durham Farmer’s Market I picked up another pint of strawberries and a tomato from Flat River Nursery. By far, the best of both that I’ve tried recently.

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I also purchased 5 bell peppers while they were on sale this week. I washed, seeded, and sliced them and placed into two freezer bags for use in recipes in the next few weeks. I’ve got red bell, poblano, banana, and jalapeño planted in my vegetable garden but it will still be a month or more before they start producing a nice crop for me to harvest.

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1 comment:

Anonymous said...

I totally read that article in US Airways! Your farmers market picks look great...hopefully, we make a trip to Durham soon so we can go together and make a day of it! :) Diana