Last weeks wild rice and mushroom stuff peppers where fantastic, but I still had mushrooms from Kitchen Pride Mushroom Farm to use (and love) so I decided to make a quick pizza, focusing on local ingredients
I still haven’t made my own pitas, they are one of those things on my “list” and will eventually make it to an “It’s About Time” post, but until then I have found some pitas made in Austin, TX that I can get at Green Fields Market and I used the pitas as a pizza crust. They are from a company called Phoenicia Bakery & Deli. What I like about their pitas is that they are only made with 5 ingredients – Whole wheat flour, water, yeast, sugar and salt. That’s it, no preservatives. I know it isn’t organic, I know the ingredients aren’t local, but the company is and I love that they are now adding in all the unnecessary extra stuff. I will make my own pitas one day, but until them I am happy to find these in my area and stock them in the freezer.
For cheese I used some store bought and some monterey jack that I made using local milk.
What else when on top? Grilled zucchini from my step dad’s garden (mom brought those with her from MN.) I also grilled up an eggplant I got from a friends CSA box. I didn’t get a chance to find out what farm they are from.
I normally make a freeze pizza crusts to have on hand for quick pizzas. The pita made a perfect small pizza for one person and it was nice to have another alternative. It was a great, quick pizza.
Do you have a routine for quick homemade pizzas?