Pizza De Resistance

The best way to get over the midweek blues is to have a homemade pizza party!

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It was my Greenpoint-Williamsburg CSCA food-share pick up last night, so I was lucky to have an assortment of organic veggies for toppings washed and at the ready! Green peppers, eggplant, zucchini, onion, fresh ricotta, fresh mozzarella, and a big ball o’ dough.

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One thing before baking your pies, you must let your dough rise, and make sure throw down some flour in your work area so it doesn’t stick…

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As you can see, I’m not normally an active baker, so I had to improvise with a bottle of vermouth as my rolling pin. Don’t forget to stretch and toss the dough! Thats the best part, and it makes the crust super thin and crispy.

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For my calzone filling- I used fresh crispy green Italians peppers, Genoa salami, fresh ricotta cheese, mozzarella, and a little bit of sliced onion… baked at 450 degrees. The final crispy golden brown product is below:

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Above was the “Pizza de Resistance” green peppers, zucchini, homemade tomato sauce, oregano, ricotta mozzarella and pecorino romano.

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A couple more masterpieces: The image above was a white pie with thin sliced zucchini, onion, mozzarella, oregano, red pepper flakes, black pepper, drizzled olive oil, and pecorino romano. The image below is another veggie pizza with fresh sliced tomatoes, olive oil, mozzarella, and sliced eggplant. Yum!

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