Tomatoes are flooding into my kitchen (via my garden). As good as they are plain or in sandwiches, I like to have variety in the food I eat. One easy way I use up a lot of vegetables is to buy a frozen cheese pizza, slice up the garden produce, arrange the slices artistically on top of the pizza, and bake according to instructions. Yesterday I took two garden-fresh tomatoes, sliced them to medium thinness, and covered the whole pizza with them. Then I took 5 cloves of very fresh garlic, peeled them, smashed them with the flat of a knife to get the garlicky juices flowing, and after a cursory chopping stuck them in between the tomato slices.
I read somewhere that you can save energy by sticking food in the oven before the preheating finishes. My pizza was supposed to take 8 to 10 mintues, so I stuck it in about 5 minutes early and baked it 12 minutes and it came out perfectly. The pizza was some of the tastiest I had ever eaten, so I highly recommend that you use your garden produce in this way.
I'm sure this brain-bending technique of mine would work equally well on vegan and gluten-free pizzas. Pizza for everyone!
Cookbook Review: Secrets from Lori Rapp’s Kitchen - Hello! I am visiting from The Dreamy Day with a little cookbook review. Shortly after arriving back in the States I received an e-mail from Lori Rapp of Je...