Yellow Squash. Zucchini. Tomatoes. Basil. They all scream garden-fresh vegetable pizzetta.
There is no shortage of seasonal vegetables. Lately, I’ve found squash in abundance – local, conventional, and organic. Perhaps you’ve grown your own. Whatever you prefer, get them and make something delicious.
My friend sent me a photo of her basil harvest. A few days later she invited me to pick up a container of homemade pesto. I was all for it. A pasta dish was the first thing that came to mind. But, we had leftover pizza dough, so I decided on a pizzetta (small pizza). Last summer I had an amazing pizzetta from Farmacy, and have been recreating different versions ever since. We make these flatbread style pizzas with whatever is in season.
Dough, homemade pesto, and in-season garden vegetables are all you need. This is a no recipe and no measurement kind of thing. Roll out the dough. Add a base sauce and top with vegetables, salt, and pepper. Bake at 450 degrees for 12-14 minutes. If you are feeling fancy, once out of the oven add some baby arugula, sunflower seeds, and a balsamic glaze to finish.
This is no-fuss, easy, and delicious. Use your imagination with a combination that fits your taste.
If using the same dough recipe referenced here, it can make four or five pizzettes. Everyone can make their own using the base sauce they enjoy: pesto, marinara, or any favorite.
