Week Three--The Everything but the Kitchen Sink Pizza!

Oh dear readers, my plans for using up last week's CSA did not go as - ehem - planned.  No pickles, no kale chips, but I did create my version of an Asian Chicken Salad, and I think I may have overdosed on cabbage.  I ate a head of it in one day...yikes!

Despite not making all the recipes I had planned, I did manage to use up pretty much all of last week's share and was in need of a fridge replenishment.  This week's share included the following: romaine, mesclun salad mix, scallions, fennel, beets, sage and lavender.  Casey and I split things pretty much down the middle, but I took the entire bunch of lavender to dry and make into sachets or something.  Here's my half:

Shadowy photo...sorry

Lots of lavender

For dinner last night, I decided that a pizza was in order because I had dough hanging out in my fridge from our recent Trader Joe's excursion.  I may have gone a bit overboard with ingredients but it resulted in something fabulous.

I started by sauteing 1 thinly sliced vidalia onion over medium heat  for about 5 minutes to really bring out the sweetness.  To the pan I added sliced crimini mushrooms and let those brown. 

I then added the rest of the baby zucchini (chopped), some chopped broccolini and the beet greens from this week's share.  I let this all come together for about 5-7 minutes.

During that time I rolled out the dough on a floured surface and transferred it to an oiled pan.  I spread garlic scape pesto, that I still have from two weeks ago, on the dough and topped with half of a 4 oz "log" (so I guess, 2 oz) of herbed goat cheese.  I then spread the sauteed veggie mixture almost to the edges and topped with a sprinkle of Parmesan cheese.

Almost perfect, except for that one wonky corner....

The pizza cooked for about 20 minutes in a 450 degree oven.  Towards the end, I decided to add a few capers for even more flavor.  This was one of the best pizzas I've made.  It was garlicky, sweet, salty, crunchy and creamy.  I'm so looking forward to leftovers for lunch!

Rumor has it that Casey made a beet and fennel salad and sage polenta last night.  Maybe she'll guest blog about her adventures in polenta!??  Hint, hint...