Here’re all the pizza kinds I made last night – tell you more about them later.
The fresh tomato was extra thin crusts, topped with Roma tomatoes I bought at the Wednesday farmers market and brought home on my bike, skinned and chopped and marinated with olive oil and 3 cloves of garlic overnight. I thought my lunchtime yogurt tasted slightly touched with garlic, from sharing the same fridge with the marinating tomatoes.
The eggplant was layer pizza sauce, and spread over that, the last of a sort of scalloped squash casserole – sautéed squash, tomatoes, onions, Swiss cheese and cream, topped with roasted eggplant and provolone.
I had bacon bits leftover from the post-wedding breakfast I served on Sunday, and throught they’d be good on pizza. I bought a bag of assorted peppers from the guy with the New Zealand accent at the Wednesday market, and sliced those onto a pizza with pizza sauce and cheddar and hot pepper cheese.
My favorite was roasted the zucchini, tomato, onion and olives (from leftover zucchini tian with honey-goat cheese.
