Oh man. Am I ever tired. I had to work outdoors the entire weekend and it was HOT. Hot, hot, hot. Being that I am one of those pastey kids, I don’t do well with heat. I start sweating and then I stop sweating and get all delusional. Not fun.
So, after a weekend full of delusion and beer gardens (excellent combination by the way) I am just plum tired.
Luckily for you, I have a very important announcement to make. Drum roll please…It’s almost my favorite food season!!!! FALL! Fall is the best because it means, pumpkins and other delicious squashes, it means roasted and braised meats, casseroles, stews and soups, it means apple pie and comfort foods. I am so ready. All aboard the Fall Food Train, its almost ready to leave the station. CHOO CHOO!
I also realize that I haven’t posted anything in a few days. I’ve really been slacking off but I promise from now on I should have some more time to cook and blog about it! For now, I’ll finish up my pizza binge with Greek Veggie Pizza! Packed with veggies and feta cheese, you won’t have to feel bad about eating this pizza!
Greek Veggie Pizza:
Makes one pizza, cookie sheet size
1 tbsp cornmeal
1 uncooked pizza crust (my family recipe is below)
1 tbsp olive oil
1 half sweet onion sliced thinly
1/2 red pepper chopped
1/2 yellow zucchini or patty pan squash, sliced
1/2 regular zucchini, sliced
2 tablespoons dried oregano
Salt and Pepper to Taste
6 ounces Feta Cheese, Crumbled or Cubed
Preheat oven to 400 degrees. Sprinkle a nonstick cookie sheet with cornmeal and then stretch the pizza crust to cover the bottom of the cookie sheet.
Bake without toppings for about 10-12 minutes until the crust is baked through and the bottom is getting golden brown.
While the crust is baking, heat the olive oil in a saute pan over medium high heat. Add the onion and saute until softened and slightly browned, then add the rest of the veggies, the oregano, salt and pepper, and saute until just cooked through. Remove from heat.
Spread the veggies on top of the cooked crust and top with feta cheese. Bake for another 10-12 minutes until the crust is browned.
Remove from the oven and allow to cool for 3-5 minutes before cutting.
Thin and Crispy Pizza Dough:
makes one large pizza dough (size of a regular cookie sheet)
1/2 cup lukewarm water
1/2 tsp sugar
1/2 tsp Yeast
1/2 tsp salt
3 tbsp olive oil
1 1/2 cup flour
In a large bowl, dissolve sugar in water and then sprinkle the yeast over the water. Allow to sit for 10 minutes.
After the 10 minutes is up, add the salt, oil and 1/2 cup of flour, stir until smooth. Add another 1/2 cup of flour and stir again, if the mixture is still very sticky add in a little more flour and begin to kneed. Kneed for about 5 minutes, adding more flour if needed, until the dough becomes soft and elastic. Best thing about this recipe? It doesn’t need to rise! Throw it in a pan, add toppings, bake and enjoy.