Back in April, approximately two months ago, I made a 1 lb. batch of pizza dough and divided it into thirds. I froze two of the thirds for later (which, as it happens, is now) and I made a myself a pizza with one of the thirds that day.
This morning I harvested some baby zucchini, and a handful of my first yellow perry tomato’s. I also harvested some basil headed for the frozen pizza dough that I had put into the fridge to thaw. The other things I harvested today, like radishes and amaranth, are going in a frittata tomorrow with more zucchini and other herbs. (I’m saving the fruits and flowers I harvested today for posting another day soon.)
Tonight was pizza night.
I topped my pizza with a little mozzarella and freshly grated Parmesan cheese, 3 small zucchini sliced, 6 small yellow pear tomatoes, halved, chopped basil stems, freshly ground black pepper, sea salt, olive oil and balsamic vinegar.
Last year sometime, I put a pizza stone on the floor of my oven and never removed it, it lives there now. A permanent oven fixture.
Heat oven with pizza stone to 500 degrees Fahrenheit. Once it’s good and hot, put the pizza on the hot stone in the oven for 5 – 6 minutes if the crust is very thin, more if it’s thick, and cook ’til the dough is crisp and the cheese is melted. Once out of the oven top with fresh basil blossoms and leaves, torn or chopped. Serve.