A wander into the garden today resulting in our first harvest of potatoes,
one very fat zucchini
and a big bunch of sweet peas.
I used the potatoes and zucchini as part of supper and the flowers add fragrance to my kitchen. Tonight's pizza was inspired by all the summer goodness I have in my kitchen today and by this post from David Lebovitz.
1 ball pizza dough (I used Whole Foods)
2 tbsp basil pesto
6 small new potatoes, sliced and roasted
1 medium fat zucchini, sliced and roasted
a handful of kalamata olives, chopped
a small handful of diced red onion
2 giant leaves of swiss chard, slivered
5 big spoonfuls of fresh chevre (I was lucky enough to get from our local organic market)
2 ears of corn, kernels removed (from the fruit stand, picked today)
grated parmesan cheese
Roll out the pizza dough to fit a large baking sheet. Brush the dough with pesto. Cover the dough with the sliced, roasted potato and zucchini, then add the olives fairly evenly. Pile on the chard, and onion. Crumble the chevre over the top, then add the corn and finally the grated parmesan cheese. Bake in a 375 deg F oven for 15 minutes, or until the crust is browned. Slice and serve.