The Rustic Tuscan (pizza)
Just one of several delicious options in a serious of mini-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.
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 Chef 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.
More pizza recipes in this series by Lynne Vea:
Recipe by, PCC Chef
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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