The Rustic Tuscan (pizza)
Grilled asparagus, tomatoes and eggplant. (See below for more pizza recipes.)
- 4 garlic cloves, minced Add to list
- 1 cup loosely packed basil leaves, finely chopped Add to list
- 1/3 cup extra-virgin olive oil Add to list
- 1/2 teaspoon salt Add to list
Combine all the sauce ingredients and set aside.
Toss the asparagus, tomatoes and eggplant in a bit of the basil sauce and place on a pre-heated grill. Cook for a scant 4 to 5 minutes or until slightly tender.
Generously coat each dough round with some of the basil sauce and top with the grilled vegetables. Layer slices of mozzarella on top of the vegetables and brush with the remaining basil sauce.
Use your favorite recipe for pizza dough and shape it into four eight-inch rounds. Or, use two pre-made packages of dough, divided in half, from Seattle-based East Coast Dough Company.
Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.
These mini-pizzas, created by PCC Cooks instructor Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home. Ideas include Beecher’s Flagship cheese, Port Madison chévre and olive oil from Seattle’s Napoleon Company. Also, look for in-season, organic produce from local growers like asparagus from Inaba Farms and baby spinach and arugula from Full Circle Farms.
More pizza recipes in this series by Lynne Vea:
Recipe by, PCC Cooks instructor
Source: Sound Consumer May 2006
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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