pizza-basil-peppers

After reviving our supply of refrigerated bread dough last month, we’re back on a pizza-making jag. This week’s toppings include tomato sauce and chopped sweet peppers from the garden, fresh basil from a greenhouse in Duvall, and mozzarella from Greenbank Farm on Whidbey Island, which we get at the co-op. On a good day we can get one of these puppies into the oven in less than ten minutes. Bake at 450 degrees until the cheese is browned and you’ve got yourself some solid local eats.

Check out a prior recipe for pizza with caramelized onions, rosemary, and goat cheese, an equally delicious if slightly more labor-intensive pizza that’s great as an appetizer or for a meal.

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