Autumn is coming, my friends! Summer is winding down and for those of us with a garden season that ends with the advent of frosty mornings, we are busy storing away the last of harvest's bounty.
Have you ever had thoughts like, “When will this end?” behind your thankfulness for a bumper crop? Canning, freezing, drying, preserving… these things can get tiring after a while! And that's where a quick pizza dinner comes in.
Garden Harvest Veggie Pizza
- pizza crust your favorite*
- onion slices
- bell peppers
- beets thinly-sliced
- patty-pan squash
- any other assorted vegetables
- olive oil
- cheese feta and/or mozzarella, or your favorite
- fresh basil oregano, and other Italian herbs
Wash, chop, and prepare your veggies. I'm not going to give you exact amounts because some of you may like your pizzas lightly topped while others like to pile on the good stuff, so do whatever works for you!
In a cast iron skillet, toss together your vegetables and enough olive oil (a few tablespoons) to lightly coat the veggies.
Prepare the crust and partially bake it and the oil-coated veggies separately.
When your crust is partially baked and your vegetables are starting to soften, remove both from the oven and top the crust with the veggies.
Sprinkle with shredded cheese.
Return the pizza to the oven and finish baking according to the crust directions.
This should take about 10 to 20 minutes, depending on how many toppings you have and how thick you like your crust.
Remove, let cool slightly, and enjoy!
What's your favorite way to use up your garden leftovers?
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