The summer-like weather this weekend is making me crave fresh summer veggies, but there are no fresh veggies out there at the moment. It’s like the weather is teasing me. I managed to find plum tomatoes and zucchini that looked pretty good, although who knows where they came from. What to do with them? Pizza of course. I’ve never made my own pizza dough before, but Martha makes it sound pretty easy. I made a quarter of the recipe, since 4 pizzas is probably a little too much for me.

Pizza Dough

• 1 1/2 cups flour
• 3/4 tsp dry active yeast
  
• 1 tsp salt
• 1/2 cup warm water
• 1 tbsp olive oil

Toppings

• 1 leak, sliced (white and light green parts only)
• 1 tbsp butter or olive oil
• 50 g goat cheese
• 1 tsp oregano
• 1 zucchini, sliced
• 3 plum tomatoes
• 1/4 cup parmesan
• salt and pepper to taste

Directions

Dough

1. Combine dry ingredients in a bowl (including yeast)

2. Add water and olive oil

3. Mix ingredients together until they form a ball ( there will be some flour-ey bits that won’t combine)

4. Turn dough out onto a light floured surface, with your hands push all ingredients into a well-formed ball.

5. Knead the dough for 1 or 2 minutes

6. Lightly oil the bowl, and return the dough to it. Cover and let sit for 2 hours, until dough has doubled in size.

7. After the 2 hours are done, punch down the dough. (Punching down dough is very good for stress reduction)

8. Roll out dough until about 1 cm thick.

9. Transfer to a baking sheet.

Toppings

1. While the dough is rising, saute the leaks in the butter or oil. Let cool.

2. Once the dough is rolled out, spread the goat cheese on the dough leaving a one inch edge.

3. Spread sautéed leaks on the dough.

4. Sprinkle oregano.

5. Place the tomato and zucchini on the pizza.

7. Sprinkle with salt, pepper and parmesan.

8. Preheat oven to 450.

9. Bake pizza for 10 to 15 minutes.

10. Enjoy!

Things I learned while making this pizza: 1, Pizza dough is very easy to make. 2, My oven needs to be cleaned. 3, My smoke detectors don’t work.