This pizza -- made with a soaked or sourdough crust, topped with veggies and herbs straight from the garden, and sprinkled generously with cheese -- is an easy way to use up that last bit of harvest.
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.