But when? Easter ham leftovers? Fall sweet potato season? I looked at my calendars . . .
Is it weird that I print out a calendar, a month per 8 1/2 x 11 sheet of paper, and jot down all the recipes that I'm planning on putting up here? It helps me see what I'm doing easier than the long list on Blogger, and helps me see if I'm getting a good balance of vegetable-centric vs more meat-oriented pizzas, entrees, etc. Perhaps living with my spouse the Planner for so long has rubbed off on me.and decided to just make this entire week Leftover Ham Week on Farm Fresh Feasts. There are other uses for leftover ham that I recommend (like fried rice or yakisoba). If you do not have ham in your fridge, check back next week for Taco Farro, My Favorite Grilled Cheese Sandwich, and something else that's also good--maybe a Sunset Mango pizza.
Since I made 2 crusts worth of this shredded butternut squash crust, I figured I'd play around with the second pie. My mother-in-law serves ham paired with sweet potatoes (when she's not being treated to someone else cooking her dinner in her own home). The combination is so pretty--and tasty--on my plate that I thought it would transfer well to a pizza. I was right. It did.
Thanks, yet again, to my friend Heather for turning me on to the garlic-oil-as-a-pizza-sauce because that's what I used as the base.
Ok, technically the shredded butternut squash crust is in the base, then the garlic oil on top. Even though I get a head of garlic nearly each week in my farm share, I'm so glad I roasted my own garlic crop and put it up in the freezer. A thawed clove just smushed down into warmed oil and makes a simply delicious sauce.