My folks used to own a pizza restaurant, and this is my modified version of their pizza recipe with toppings from the garden. Of course, use any toppings you like. Pizza’s always been a great food for bringing our family together. Years after they sold the restaurant, we still made pizza on Friday nights together as a family event.
This time, I used fresh basil, tomato slices, and sautee’d oyster mushrooms. Even though it’s November, I used basil harvested from the plants I brought in from the deck this fall. The tomatoes were left still from the garden this summer. And the mushrooms, we harvest ourselves also!
Pizza Dough Recipe
1 cup warm water
2 tbsp yeast
Add to the yeast mixture:
1 tbsp agave nectar (or sugar)
2 tbsp olive oil
1 tsp salt
for a whole wheat pizza dough recipe, add:
1 and 1/2 cup whole wheat flour
1 and 1/2 cup unbleached white flour
(or for regular dough just use 3 to 3 and 1/2 cups white flour)
Knead until dough is elastic. Should be just a little sticky. Place in an oiled bowl, and flip once to cover. Place a clean dish towel over to keep it from drying out, and set in a warm spot until doubled.
Pizza Sauce Recipe:
In a small sauce pot, add 1 small can of tomato paste. Use the same (empty) can and fill 2/3 with water & add to the pot. Add garlic powder and oregano to taste. (I add a little cayenne pepper sometimes also.) Simmer on low.
Preheat oven to 400 degrees. Oil your pizza pan (stone).
Place the dough on the pizza stone. Using the tips of your fingers, lightly pat the crust out to the edges of the pan. Seal any holes that happen. And make a raised crust edge around the edge of the pizza.
Cover the dough with the tomato sauce. Use a spatula or spoon to spread, spreading it out to the crust edge. Cover generously with grated Parmesan or grated Romano cheese. Then sprinkle with grated mozzarella cheese, again all the way out to the edges of the crust. Add the rest of your toppings.
Bake for 14 minutes, or until to your liking. Cool, slice, and serve!
Note: Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: firstname.lastname@example.org
Also, fresher is always better… better taste, and higher nutritional content. To learn more about how to grow your own produce to use in these (or your own) garden recipes, see also: