Veggie Pizza

The garden is about to burst forth! The zucchinis have already started and I have already made some zucchini bread, given some to the neighbors, frozen some, and made this pizza. i have my eye out for zuchhini recipes b/c i know i'll have a ton! This pizza was delicious! I used your recipe for the crust (the one with some whole wheat flour in it).

- Mix a couple tbspn of balsamic vinegar (for one medium sized zucchini) with some olive oil, salt and pepper.
-place sliced zucchini in the marinade (i sliced them into rounds about 1/4 inch thick) Let sit at least 5 minutes or up to 1/2 hour
-Pre-bake crust on pizza stone until lightly browned, remove from oven
-meanwhile, heat up grill and grill the zucchini until charred or slightly tender (eric was busy so i didn't have the grill. instead i flashed them on a very hot griddle pan just until slightly charred on the edges)
-slice up 3 tomatoes into rounds
-when the pizza crust comes out of the oven, sprinkle it with a little mozzerella cheese or parm cheese. place the charred zucchini on top of cheese, layer the tomatoes on top of the zucchini(after i put the zucchini on the pizza i added the sliced tomatoes to the leftover vinegar marinade just long enough to soak through and then added them to the pizza)
-I picked some basil and oregano from the garden and added those to the top of the tomatoes. then more mozz cheese.
-return pizza to oven and bake until cheese is bubbly and browned and the pizza crust is golden


the fresh herbs really add the flavor to this. it was so delicious and can be made from all garden fresh ingredients (minus the cheese). sorry if it doesn't make very much sense, it's harder to write a recipe when you make it up yourself and not just copy it from a site! this is a meal in itself- you don't even need a side salad b/c the veggies are on the pizza!

i have another marinade recipe from rachel ray that made pretty good chicken.




Spiced Grilled Chicken



From Every Day with Rachael Ray
June-July 2008

SERVES 4
Prep Time: 5 min (plus marinating)
Cook Time: 30 min





One 6-ounce container yogurt
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper
4 large chicken breast halves on the bone



1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.
2. Preheat the oven to 450°. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 minutes

**we grilled it outside and it was delicious! **