Summer Inspired Pizza
I think I’ve mentioned that I live in southern Ontario? In the summer, the fresh fruits and veggies from Ontario farms are available. This is a clean recipe with farm fresh ingredients.
1 Batch of whole wheat pizza dough
2 tbsp fresh oregano
3 tbsp extra virgin olive oil
2 Cloves garlic, crushed
3-4 medium tomatoes sliced (1/4 inch thickness)- enough for an even layer across the entire pizza
1 227 g package of sliced white button mushrooms
½ small red onion (Bermuda onion) sliced into thin rings
175 g part skim mozzarella cheese, grated
1 tbsp parmesan cheese
9 – 10 Fresh basil leaves, sliced in a chiffonade (thin ribbons)
– Prepare the pizza dough as the recipe calls for but add 2 tbsp fresh diced oregano to the dough mixture; add the oregano when you add the olive oil and water to the flour. Follow the instructions the same way. While it is baking in the 425 degree oven for the first 12 minutes;
– Combine the olive oil and garlic in a microwave safe dish; mix well. Microwave the oil/garlic mixture for 15 seconds (this will infuse the oil).
– When the pizza crust is ready to come out of the oven, brush the pizza with the oil and garlic mixture.
– Top the pizza with the sliced tomatoes and season with salt and pepper.
– Top the tomatoes with the mushrooms, again, season with salt and pepper.
– Top the mushrooms with the rings of onions, everything evenly spaced.
– Return the pizza to the oven and bake it for 8 to 10 minutes, careful not to burn the crust.
– Remove the pizza from the oven and turn the broiler to high.
– Cover the pizza with the mozzarella, then the parmesan, and then top the pizza with the basil.
– Place the pizza under the broiler until the cheese is melted and slightly browned.
– Let the pizza stand for at least 5 minutes before you slice it.
- If you don’t have fresh oregano on hand you can use 2 tsp of dried oregano in its place.
- I love using “beefsteak” tomatoes but vine ripened and roma (plum) tomatoes work well here also.