I bought 2 bags of frozen pizza dough yesterday. I used one to make my onion tart for a party last night, and thought I’d just figure out some creative use for the other bag today, or else throw it back in the freezer.
I had a lot of ripe nectarines and plums around, and toyed with the idea of making some kind of fruit pizza dessert, but when I searched the Internet for ideas, all the fruit pizzas were made with cookie dough crust. The one I found that used actual pizza dough went on to spread vanilla frosting on the dough and arrange the fruit on top.
Vile. I looked no further.
But what about dough for bread’s sake – wouldn’t it make reasonable focaccia? And couldn’t I pick some rosemary out of the garden and knead that into the dough first? Maybe some chopped garlic as well?
You bet I could, and with an abundance of veggies from the garden tonight, dinner practically made itself.
The green beans are going crazy. I love the purple “Velour” ones, they’re so pretty in the garden; unfortunately when you steam them they turn plain old green, which the kids find fascinating to watch.
Next, zucchini, yellow squash and eggplant, sliced lengthwise and thrown into a ziplock bag with the remains of the salad dressing cruet. Left to get happy for about 20 minutes, and then thrown on the grill.
Last, the pièce de résistance:
- 1 bag frozen pizza dough, thawed
- Olive oil
- Sea salt and ground pepper
- 2-3 sprigs rosemary, needles stripped
- 2-3 cloves garlic, peeled
Preheat oven to 400, spray a rimmed baking sheet with Pam.
Pry the dough out of the bag, drop it right on top of the garlic and herbs, sprinkle more flour on top (a spouse or small child is a handy thing to have near for flour duty; your hands will be quite sticky).
Knead the dough a few times to fully incorporate the garlic and herbs.
Stretch out the dough on the baking sheet. It should look very sloppy and rustic. If you manage to stretch it into a neat rectangle, please leave my kitchen.
Drizzle olive oil on top of the dough, sprinkle with sea salt and ground pepper.
Bake for 20-25 minutes until golden brown. Slide off baking sheet back onto cutting board (serendipitous tip: don’t wash off the flour and garlic-herb residue from the cutting board; the heat from the bread will pick it right up. Yum)
Slice with a pizza cutter and serve. With the addition of some marinated mozzarella, and a jar of roasted red pepper spread I found tucked away in the pantry, this meal was awesome. Knuckles all around the table for Mom.
And good evening.