Chicken Pizza with Strawberry Salsa and Garlic Scape Pesto

Strawberry salsa-tossed chicken layered with cheeses on a garlic scape pesto-sauced pizza crust. A pizza recipe straight out of my edible back yard (exceptions chicken, peppers, and cheese).

I was thinking about starting a "What is Edible in the Yard This Week" sidebar column, but then I looked around the yard and realized that the chickweed growing up between the bricks on the patio is about it. [FYI, chickweed tastes bright and lemony, if you're wondering, and Robert Barker snacked on it for me. But he snacks on everything.]

Sure, the garlic is growing well, the raspberry canes have leafed out, and the peach tree bloomed beautifully. Burgeoning piles of mint, rosemary, and thyme are spreading out in the sun. The sugar snap peas, chard, strawberries, and parsley have begun to grow. I've even spotted volunteer pumpkins [or mutant squash] and cilantro sprouting their first true leaves.

Despite the lack of current edible items in our garden, the pizza I'm sharing today shows how I put up food when it's ripe and then eat it year round. Strawberry salsa and garlic scape pesto came right from my little back yard, and I open jars/thaw cubes when I want some Spring flavors. With a stove and a freezer [and a food processor or blender is nice as well--and power too, since I'm blogging from the library because a transformer blew and our power is out] eating pizza like this is well within reach for you, too.

Seeing an albino squirrel in the back yard [photo by my lightning-reflexed spouse] I'm feeling the absence of the composting pigs this Spring. After nearly 5 years with them, my spouse finds himself plucking dandelions before he remembers there are no pigs to wheek their pleasure at the treat.

PSA:  If you're in the market for another family member, consider rescuing a pair of guinea pigs. Keep their large cage in a common area [ours lived in a corner of the living room atop the dog crate] and these social creatures will not only brighten your day and let you know when it's dinner time, they'll eat up any unwanted Community Supported Agriculture (CSA) farm share produce. [Thus I termed them the 'composting pigs', as guinea pig poop is perfectly fine for your compost bin.] I'm glad of my worm bin to take up the slack, but the worms aren't very interactive. Not like our beloved pigs. [Will we get more? Not at this time. For me, 3 dogs are plenty of animals to care for.]

For other recipes using garlic scapes or garlic scape pesto, please see my Garlic/ Garlic Scape Recipes Collection. For other recipes using strawberries, please see my Strawberry Recipes Collection. These are part of the Visual Recipe Index by Ingredient. I even have a Visual Pizza Recipe Index, because I have a thing for indices.
I've pinned more garlic scape recipes to my Garlic Scapes Pinterest board and more pizzas to my Friday Night Pizza Night Pinterest board. Wanna know how to Use This Blog? Click here.

Seven Tips for Making Pizza at Home.

Yesterday for lunch I baked 3 pizzas (only 1 tried and true recipe) for 9 other women and you know what I worried about most? My floors in relation to 3 shedding dogs with muddy paws. My countertops and their hard water stains. My dusty wineglasses. My housekeeping-not the food.

I did NOT worry if the pizzas would turn out OK. I make pizza at home so often that I've absorbed many lessons along the way. I figured it was time to share another list of tips and tricks. For my first essay, please see my Pizza Primer.

While thinking about what activity to compare making pizza at home with, the only thing that my brain kept coming back to was breastfeeding. I realize I will be alienating at least 75% of the population with this analogy. If you've got anything better I'd love to hear it. 

#1 Do preheat your oven. A hot oven is magic with pizza dough.

I don't go crazy with the self-cleaning function like I've seen in some recipes. I'm not even sure if my oven has a self-cleaning function to be honest, though Robert Barker, in his never-ending quest for stray cheeseburgers, did show me that the oven has a Dehydrate function.
A temperature of 425 to 450 degrees Fahrenheit is hot enough, but give it a good 30 minutes to an hour at that temperature.

If that will make your house too hot--I'm working on a How To Grill a Pizza post for the summer. I've only grilled 2 pizzas [and they were amazing!] but I need more experience before I can say I know what I'm doing.

#2 Do make your dough ahead of time. Or buy premade dough. This is no time to turn into the Little Red Hen and plant the wheat. Folks just wanna eat, you know.

Making the dough early means that the flour is fully blended with the other ingredients, molecules are enrobed, and all the gluten has had time to develop and relax. [If you're not into gluten, skip to #3. I'm not experienced with GF pizza dough and won't be touching the cauliflower "pizza crust" phenomenon here.] The side benefit of making dough a day or 3 early is that you get several short kitchen sprints instead of one marathon session.

#3 Do use a piece of oiled parchment paper on which you stretch out your dough and top it all nice and pretty.

Using parchment will help you transfer your pizza into the hot oven. This one little trick is worth the price of a box of parchment paper to me. I can make my pizza look amazing and then watch it slide off the peel and onto the hot stone while staying intact. Yes, the pizza joint pros make it look easy to transfer a topped crust into the oven, but that's why they make minimum wage and I make $17/month. I have failed at this crucial step more times than I shudder to recall. Parchment paper saved my babies' ears from mama's cursing in frustration.

#4 Do use anything you think would work on a pizza. 

You never know until you try it! For yesterday's lunch I looked to the preserved vegetables (olives & artichokes in jars and Garlic Scape Pesto in the freezer) in addition to the protein leftover from previous meals (grilled chicken and Kalua pig). Since we like to eat our Kalua Pig with fresh pineapple it was a no-brainer to add some pineapple to that pizza. Boom! Done. Of course you can always make an old standby--classic flavor combinations are classic because the flavors play well together. Keeping a package of pepperoni in the freezer means I'm always up for a good pepperoni and cheese pizza when the mood strikes.

#5 Do NOT buy a pizza peel. 

If you've got a large rimless cookie sheet it will do the same thing, especially if you're following Tip#3 and using parchment paper. Now, if you love making pizza and your happy pizza eaters want to get you a gift--ask for a pizza peel! They are useful to have around. Just not necessary like a stone is necessary to me.

#6 Do ask for help/troubleshooting in the comments below or on my FB page. 

If something isn't working right I'd like to brainstorm ways to make your pizza-at-home experience better. Last week my friend shared that she had no need for parchment paper because she simply pulled her stone out of the oven, spread the crust on it, topped it, and returned it to the oven. Her difficulty came in removing the cooked pizza from the stone. Even though she's much faster in the kitchen than I am [so are sloths. I am slow] the stone cools down enough to cause the dough to not immediately cook when it comes in contact. If a crust is placed on a hot stone it's similar to searing a steak--it will come off easily when it's cooked through. If the stone isn't hot the toppings will be done before the bottom of the crust.

#7 Do use my Visual Pizza Recipe Index (broken down into categories of pizza dough, vegetarian, savory pizzas with fruit, and meat pizzas) for ideas. Do follow my Friday Night Pizza Night Pinterest board for pizza ideas from around the web.

I wish you pizza success.

This post is shared on What's Cookin' Wednesday

Meatball Marinara Mascarpone Pizza

Meatballs, marinara sauce, and mozzarella on top of a mascarpone-spread pizza crust.

My nephew is a typical teen who has an after school job working at a pizza joint. Except he spends his wages on truffle oil, because one of his favorite pizzas from work has truffle oil as a finish. Can you tell it's not a typical pizza joint?

Over Christmas we were fortunate to host my family of origin. My brother and his family came from Denmark, my brother flew up from Florida, and my folks made the trek from Washington, DC. We crammed a lot of food into a few days people into the kitchen and had fun. During a quiet moment I was able to sit down and page through a pizza cookbook my nephew gave to his mom. It's from his pizza joint, Gorms. Although the book is in Danish I was able to glean the gist of some of the recipes.

One ingredient I saw used struck me--mascarpone cheese. Now, I am decidedly NOT a foodie and one way that proves it is that I get mascarpone and marzipan mixed up. They are both used in things I don't typically make--desserts--and I'm not crazy about the taste of the marzipan. I did not realize that mascarpone could be used in a savory application, but after reading that cookbook I decided to get a tub and play.

Laura is more worldly about ingredients than I am, and she tells me that mascarpone is just Italian cream cheese. Well, just like crème fraîche [by the way I am copying and pasting this out of wikipedia each time I talk about crème fraîche since I don't know how to make all those characters--where was I?] Oh! Just like crème fraîche elevates a simple potato sauce better than sour cream, mascarpone gives this pizza a delightfully creamy base. Leftovers even reheat well. Try this next time you've got a hankering for a meatball pizza!

For other pizza ideas, please see my Visual Pizza Recipe Index. It's broken down into doughs, vegetarian pizzas, savory pizzas using fruit, and meat-centric pizzas like this one. I also pin pizzas from around the web to my Friday Night Pizza Night Pinterest board, and often share the raw footage of that night's pizza most Fridays on my FB page.

Scrambled Egg & Beet Greens Pizza

Farm fresh eggs and farm share beet greens celebrate Spring on this vegetarian pizza.

I have a friend who celebrates the equinoxes with black and white meals. While I'd love the creative challenge, I'm more inspired by the themes of the upcoming season. All over the yard I'm seeing signs of rebirth--the daffodils my dad several years ago are peeping though the leaf mulch, the buds on the peach and dogwood trees are swelling, and I figured out which one of my raised beds has our garlic growing. [I'd forgotten where I planted it.] You can see that photo on my FB page.

I don't know if it's Easter or longer days and happier chickens, but eggs seem more abundant in Spring. I like to put my seasonal abundance on a Friday Night Pizza. I wasn't thrilled with the stress of cracking a raw egg atop a pizza, in my Ham, Asparagus, Leek & Egg Pizza. I worried about burning the crust before fully cooking the egg.

Instead, I figured I would partially cook a scrambled egg and add that to a pizza. Since beet greens and eggs are an amazing combination, I figured I'd give it a try on this pizza. I used a vegan hickory bacon-flavored seasoning salt, and sharp cheddar topped the whole pie. The whole family got on board this one, and I had no daytime leftovers to photograph in natural light.

Reminder to us all--save your eggshells to grind up and add to your garden bed. This will boost the calcium available to your tomatoes and help prevent blossom end rot. Nobody wants a rotten blossom end, especially on a tomato.

For other recipes using beet greens, please see my Beet Recipes Collection, part of the Visual Recipe Index by Ingredient. For other vegetarian pizza recipes please see my Visual Pizza Recipe Index or my Friday Night Pizza Night Pinterest board.

Irish Cheddar Chicken Potato Leek Pizza

Chicken, blue potatoes, and leeks under a blanket of Irish cheddar cheese. Irish pizza? Cockaleekie pizza? Colorful pizza with chicken, leeks and potatoes? You choose the name that works.

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A community supported agriculture (CSA) farm share is not typically a source of exotic produce. Although turnips, kohlrabi and celeriac were novel and exotic to me--and Swiss chard may be new to some--these crops have been around.

When we got purple potatoes in the share last year it was a surprise and a delight. I've played with blue potatoes from Costco before, and it's also fun to make colorful food straight out of the farm share box. For this pizza I wanted to punch up the color of a chicken, leek, and potato pizza. Yes, that's practically cockaleekie pizza, but according to Google Trends no one searches for that. So you get a boring-yet-descriptive name. I've got a Corned Beef & Cabbage Pizza coming up, but to help mentally shift gears from Valentine's day/Mardi Gras/Chinese New Year to St. Patrick's Day I'd like to share this pizza now.

Why am I sharing St Patrick's Day recipes when I'm Scandinavian/Scottish, not Irish? Advertising, folks . . . it works on me. Cabbage goes on sale shortly after I've finished up the farm share veggies and had my fling with mushrooms from the store. We like corned beef and potatoes and eat them despite not being kissable due to our heritage. Shoot, we eat a bunch more seafood because it's also on sale. Speaking of ads, I'm playing around with Amazon ads in my sidebars. Please let me know if they are intrusive, thanks.

For another Irish-themed pizza, please check out my Tremendously Green Pizza (talk about a non-SEO friendly title!) that has bacon, cabbage, and potatoes. You can find other pizzas for your Friday Night Pizza Night at my Visual Pizza Recipe Index.

Loaded Pizza Fries #EatWithWest #ChubbyChasingMission #CysticFibrosisAwareness

Beef and salami sautéed with farm share vegetables then coated in a seasoned tomato sauce top these baked fries. Mozzarella and cheddar cheese covers the whole pan in cheesy goodness.

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For the first year of this blog I posted a new pizza recipe every Friday night. I shared recipes for pizza dough, savory pizzas with fruit, vegetarian pizzas and pizzas with meat toppings. I posted so many pizza recipes that I even created a Visual Pizza Recipe Index to keep them all tidy, and a Pinterest board devoted to pizza, Friday Night Pizza Night.
Over the second year I added to the Index more slowly, interspersing Friday pizzas with other types of recipes but broadening the types by adding Deep Dish pizzas [I'll probably add a Deep House Dish category to the VPRI at some point since I'm amassing a collection in my notebook].

Today's post is a three-way collision between a Friday pizza recipe & meaty appetizer, a bonus alternative use for the topping, and a request for my readers to help out a family in my town by posting photos on social media. Let's start with the food, which weaves its way throughout the post. I admit I'm slightly surprised by how this idea of mine turned out. When I started thinking about this recipe, I envisioned some sort of pizza-flavored sloppy joes served on slider buns. Kinda like these:

The flavor of the filling was fine, but it was too . . . sloppy for me. This is when the kids are pretty tickled to come home from school and hear "I'm trying a new recipe. Eat one of these pizza sliders for after school snack and tell me what you think." [They like those days better than the "we've got too many beets in the freezer, here's a smoothie" or "find something to eat, I'm busy editing" days].

I'm posting these photos of my kids eating on the blog for one reason--to encourage a little guy in my town, Weston, to take another bite of food. Weston is 3 and needs to gain some weight, and if he doesn't do it by eating he'll need to have a feeding tube inserted in his tummy. Seeing photos of folks eating tasty food encourages Weston to take another bite, so I've tagged this post with the hashtags #EatWithWest, #ChubbyChasingMission, and #CysticFibrosisAwareness. I'd really appreciate it if you could tag and share photos of you/your kids/your uncle eating and share them on your favorite social media channels too. 

You can read about Weston and his mom's social media campaign here.

Salami Alfredo Pizza (Pizza Night!)

Gooey cheese and spicy salami on top of creamy Alfredo sauce for a hot mess of a pizza.
A subtitle could be: where to find the tools you need for successful pizza at home.

Almost as many times as I've shared a Friday Night Pizza Night recipe here I've also said to preheat a pizza stone if you've got one [one glaring exception would be deep dish pizzas which I cook in cast iron skillets]. Now I'm going to say that if you like to make pizza at home and don't already have a stone, GO GET ONE. I took my stone out to make room for the turkey last month and didn't even notice it was gone when I made a deep dish Thanksgiving leftover pizza [with green bean casserole--who knew?]. Last weekend I preheated my oven while I was dithering over what kind of pizza to make for my birthday**. I assembled my pies, opened the oven door to slide the first one off the peel onto the . . . . oops.

Well that was unexpected. I ended up using a cookie sheet and my crust was no where near where it usually is crispness-wise.  The stone really makes a difference. I even wrote an ode to mine.  Here's a link to King Arthur Flour where I bought my stone, and an Amazon affiliate link for good measure. The shape shouldn't matter, but I like how my rectangle fits in my oven and how I can easily fit multiple dishes on it when I'm baking. 

My stone is broken, but unlike a casserole dish I can just push the edges to close approximation and rock on. Compared to the cost of buying a couple of pizzas every weekend, it paid for itself 15 years ago. Ditto on the pizza peel [Amazon affiliate link to my sanity-saving pizza peel] which makes getting the pizza in and out of the oven terribly easy. Triple ditto the parchment paper, though I keep on buying that stuff so it's not like it pays for itself [silicone mats do not work in this instance]. My kids just don't hear such a wide array of colorful language when I use parchment paper.

There is a pizza recipe here, I promise. This was a hot mess of a pizza, but boy did it taste good. The pictures are lousy, but I decided to share it anyway because of the flavor. We had salami left from an antipasti dinner, prepared alfredo sauce because I cannot resist a magical markdown sticker, and mozzarella because people don't make a lot of caprese salads in the winter so there's marked down mozzarella at the fancy cheese counter. You'd think that I'd know better about using thawed mozzarella slices, but you'd be wrong. This pizza made a gooey, drippy mess all over the back of the oven when I lifted it up to broil the top (photo at the end).  It was worth it.

For general hints, tips, and photo collages please check out my Pizza Primer post, a brain dump of all things related to making pizza in my home kitchen.  For a photo album of pizza dough troubleshooting tips, please see my FB page.

Spicy Broccoli Rabe Deep Dish Pizza

Pan pizza stuffed with broccoli rabe tucked under a blanket of spicy sausage.

And now, for something completely unrelated to Thanksgiving. In honor of my spouse's birth month I'll share this pizza. It was his repeated requests and encouragement that caused me to try making a deep dish pizza in the first place. [Or NOT making one, as it turned out in the first place though I did get the hang of it the second time around.]

I've been making deep dish pizzas in my cast iron skillets at least one Friday Night Pizza Night a month, using whatever's fresh in the Community Supported Agriculture (CSA) farm share. Thanks to the long season of cool weather crops I feel I can still share this now--and I need a break from the holiday recipe palooza. This pizza is definitely a break from Holiday Hoopla. The spicy sausage kicks ya in the teeth asserts itself and the broccoli rabe manages to hold its own.

If any vegetable could hold its own in a fight, those in the broccoli family sure get my backing. They do so much to make us not want to eat them! However, the Happy Caterpillars which remind me that my food has not been sprayed with pesticides sure enjoy eating them. It's not just caterpillars that hitch rides in the farm share box. A ladybug and a striped beetle came in the other day with the dill. I could write a whole post on The Critters We Find In Our Farm Share but I just made a collage instead.

I'm noticing that the posts I'm writing the past few Thursday nights, for publication on Fridays, are short. I'll blame it on the dog. It's like having a toddler in the house--though a toddler that you can lock in a crate when you go to bed or to the store. Hopefully I'll be spending tonight at the library for NaNoWriMo being productive. In the meantime--for more recipes using broccoli rabe, please see my Broccoli Rabe Recipe Collection. For more pizza recipes, broken down by vegetarian or meat or fruit toppings, please see my Visual Pizza Recipe Index.

Turkey, Cranberry, and Mashed Potato Pizza

Thanksgiving leftovers as pizza toppings--mashed potatoes and cranberry sauce dotted with turkey and topped with feta and cheddar cheeses.

I'm going to share two Thanksgiving Leftovers Pizzas this month. One is for folks who don't want to make a special pizza dough, and the other is for folks who are game to try another of my new concoctions. Let's start with the easier one.

I knew I wanted a layer of mashed potatoes as the base, and after Thanksgiving I made several attempts using my Make Ahead Irish Mashed Potato Casserole. But none of my efforts with actual Thanksgiving leftovers really thrilled me, so I waited until I saw some turkey marked down, threw some other sides in my basket, and tried again.

For this particular combination I made 3 different pizzas--one without any cheese, one with cheddar, and one with feta. The pizza really needs cheese [this Beef & Broccoli pizza works without cheese, though]. I found I preferred the duo of feta and cheddar together.

You know, I don't think I'm going to type any more on this post. As I sit typing it up our newest addition, Robert Barker, is resting at my feet for his first night in his new home. I will share more of his story as I get to know him, but it's enough to say that he needs TLC more than I need to prattle on about pizza.

Roasted Beet & Arugula Pizza

Roasted beets nestled between shreds of fresh mozzarella and gorgonzola on a béchamel sauce bed, then topped with spicy pepperoni or salty ham. Once baked, scatter fresh arugula across and serve.

It's been a while since I've shared a pizza recipe. I've been creating pizzas nearly every weekend, because my housemates have, ahem,  Expectations, but I'm not always taking photos and jotting down recipe notes. This recent pizza, using beets and arugula from our Community Supported Agriculture (CSA) farm share, looked interesting enough to snap a few photos.

Have you ever been to a book signing?  I sorta went to one recently. In fact, I accompanied my spouse to the signing of an author he enjoys--John Scalzi.  The signing was at an independent bookstore and I happily curled up in the cookbook section--after reading all about becoming Amish in a survivalist magazine!  I'm always up for a trip to the bookstore--I can entertain myself for hours and I always learn something new. While reading I had half an ear listening to the author's presentation, and this guy is good. He read some excerpts from  . . . [something, I dunno, it could have been his newest book or could have been his collected works--like I said I was listening with half an ear] and in between excerpts he'd give a general overview of how the signing would proceed for the ever-growing audience "tell 'em what you're gonna tell 'em, tell 'em, tell 'em what you told 'em" style. His reading style was expressive, confident, and relaxed. During the Q&A he was both thoughtful and funny. Even though my spouse had a Kindle copy of the newest book, he picked up a copy to donate to our library.

While I was enjoying this presentation-by-an-author-I'd-never-read**, I was also flipping through cookbooks and gathering inspiration. One pizza cookbook (from a restaurant in NYC with a celebrity chef and a catchy title that I cannot find on Amazon) had a section on basic pizza sauces to have on hand. The list included tomato, pesto, and béchamel. 

Béchamel . . . hmm. I'd just been reading about sauces in Melt: The Art of Macaroni and Cheese (Amazon affiliate link) since I've had a terrific hankering for mac and cheese this Fall.  It is just butter, flour, and warm milk--I can make that.  Heck, I've been making it and calling it a Basic White Sauce, out of my 1950 Betty Crocker Picture Cookbook (like I did in my Creamed Swiss Chard with Back Bacon here)! I thought to myself 'Self, why have I never put a basic white sauce on a pizza before?'. After I read that béchamel sauce keeps for a few days, I figured I could play around with it and here we are.

I've updated my Visual Recipe Index--for more recipes using beets, look here. For more recipes using arugula, look here.

Roasted Garlic and Fennel Focaccia

Focaccia flavored with fennel seed and roasted garlic, in two thicknesses, and topped with an assortment of pizza toppings. Friday Night Fennel Focaccia Night, anyone?

The subtitle of this could be "we I do the hard work so you don't have to" but that would imply that making focaccia is hard, which I don't think it is at all.  In fact, a secondary goal of this blog is to de-mystify and normalize the act of making pizza at home (to that end check out my Pizza Primer for photo tutorials on making pizza).

The primary goal of this blog is to encourage readers to support their local Community Supported Agriculture (CSA) farms by providing practical support via recipes showing what to do with fresh vegetables, how to put up what can be saved for later, and how to use those stored vegetables in the off season. [Mission statements can be run on sentences, can't they?]

I've shared focaccia recipes on the blog before, always on Fridays, since my family demands enjoys our Friday Night Pizza Night, and this time I decided to experiment with the pan size and see which we preferred.  I have a 10 inch and a 12 inch cast iron skillet (ok and a little '2 fried egg' size one from my friend Miho, but that's too small for focaccia).  I made a double recipe and tried a portion in each skillet. The results are shown in the first photo above.  For me, I like a thinner focaccia and prefer the 12 inch skillet, but if you wanted this as a bread the 10 inch skillet would do just fine.

The other reason I'm sharing this recipe today is to tickle your brain about planting garlic this Fall.  If you live in an area where tulips grow, and you have access to a plot of earth, you can grow garlic. If you don't get cloves from your farm share, check out the farmer's market or a gardening friend. The garlic from the grocery store is usually treated to inhibit sprouting, and you don't want that. Plant the cloves, pointy tip up about 4-6 inches under ground, sometime after Canadian Thanksgiving and before American Thanksgiving. I get more detailed about how I grow 2 crops (garlic and basil) in a single raised bed over the course of the year in this post.

Deep Dish Green Tomato & Goat Cheese Pizza

Green tomatoes and goat cheese add fresh flavor to the classic deep dish sausage pizza.

For more recipes using green tomatoes (none of them fried) please see my Green Tomato Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating up the farm share, the garden abundance, and what's ripe at the local farmer's market. Want to know How to Use this Blog? Click here.

I think too many people think the only way to eat a green tomato is to fry it.  Not me.  Green tomatoes are a terrific vegetable to play with, and I like them so much I actually canned some last year.  The year before I froze some--and I'm here to tell ya that either way (chopping & freezing or chopping & boiling water bath canning) you can put up green tomatoes and use them year round. Please try them--and not in 'fried green tomatoes' form, either, though the inspiration for the goat cheese in this pizza came from a grilled goat cheese and fried green tomato sandwich. I suppose fried green tomatoes are good for something after all.

Now, I'll have more to say about green tomatoes next week, when I get my Green Tomato Curry post up. In the meantime, I spent the past 36 hours canning 7 quarts of tomato sauce from the (red) paste tomatoes in my garden plus 14 pints of salsa from a tiny fraction of the canning tomatoes I bought from our Community Supported Agriculture (CSA) farm share. I also did this:

And between all the canning and all the walking, I'd rather just get this recipe up and go to bed.
It's a tasty pizza, and an easy spinoff of my How Not To Make Lou Malnati's Chicago Style Deep Dish Pizza method. [Got red tomatoes? Make that. Vegetarian? I'm working on it. I just love that disc of sausage too much to think of alternatives.]

Fresh Corn, Hatch Chile & Feta Pizza

Fresh corn, roasted Hatch chiles, and feta cheese top this vegetarian summer pizza.

Even though the humans are remarking on the unseasonable weather this summer, the vegetables are going about their business as usual. It had [please notice past tense] been so unusually NOT hot & muggy that I really never considered grilling our Friday Night Pizza using the Mr BarBQ Grill Stone Pizza Set** that I won on Barry's blog Welcome to the Cookout!™. Speaking of winning . . . .

Did I mention that I won that prize? I did? Good. As with all giveaways, someone's going to win the entire prize package of kitchen tools and cookbooks I've been reminding you about lately. It may as well be you. I can't enter, and besides I already won a pizza set. I'm good. You can't win the #IceCreamWeek giveaway unless you enter. The contest ends on August 31st--enter here!