I have been b-u-s-y in the kitchen the past several weeks. My daughter and family visited from Chicago and I had a great time cooking for them. I know their favorites so I can always count on an appreciative audience and lots of happy comments when we sit down for a meal. In addition to all that, zucchini and tomatoes are at their peak right now, plus my favorite Gravenstein apples, so I’m up to my ears in sauces and dishes that can go into the freezer for the coming winter.
When I want something delicious and easy without spending much time over the stove I usually turn to some kind of pizza. It all depends on what’s in the fridge and, with dough and sauce from the local pizzeria, I can usually come up with a ingredient combo that everybody likes.
I had a Walla Walla sweet onion, salad greens and some figs left from last Saturday’s farmer’s market, plus a few slices of a wonderful prosciutto that I bought at Whole Foods and just enough mozzarella cheese for a large pie. I started with a little bit of sauce, about 1/2 cup, added thinly sliced onions and figs cut into quarters, gave it a good sprinkling of red pepper flakes, then added a generous amount of shredded mozzarella cheese. It baked on a pizza stone in a 425 degree oven for about 15 minutes, until bubbly and nicely browned.
I topped the warm pizza with prosciutto and a generous helping of fresh greens and a drizzle of olive oil, and there you have it.
The fun thing about making pizza is there are no rules. Sometimes the most unlikely ingredients produce the best results. It may not be great but with good seasonings and lots of cheese we enjoy it. The one exception is asparagus. It’s toxic on a pizza and I will never use it again. Blehhh. There was no saving that one.
To stay up to date with the latest recipes and travel posts from Wives with Knives, please subscribe here.