One of the first things we did when I returned from my 3 week business trip, is head to the Downtown Phoenix Farmer's Market. I couldn't wait to pick up some fresh, local veggies to get back on track with healthier eating. I sometimes get so carried away that we can't fit everything in the refrigerator, and this trip was certainly no exception!
Nothing like a fridge full of veggies to inspire some new creations. After several weeks of missing pizza night, we decided to showcase some of the fresh vegetables on a homemade pizza. Obviously the yellow tomatoes would be the highlight of the dish, but what else to add to it? Fresh roasted orange pepper? Check. Wilted Spinach? Check. Fresh onion lightly sauteed? Check. How about some shittake mushrooms? Sure, twist my arm. Top it all off with mozzarella and a sprinkling of feta, capers, and a little topping of basil from the garden, and we could give any pizza joint in town a run for its money. Or at least we think so.
No real recipe here. We used Eating Well's recipe for Whole Wheat Pizza Dough. And, while we have mastered pizza dough, I haven't ever made my own pizza sauce. (Please don't drop your jaws in horror.) I'd be open to recipes if anyone has a good one. So,usually, we use Trader Joe's pizza sauce, but this time we used the Kroeger brand (in a pinch, couldn't get to TJ's.) It worked, but it wasn't nearly as good.
For you purists out there, you may think that nothing goes together better than pizza and a beer. But here at Paws and Pours, we beg to differ. A combination of a bold red wine to pair with the pizza sounded like a good idea. ....
Enter in the Coppola Rosso red blend. This California red blend was a perfect match for our veggie pizza. (We forgot to photograph it.) I pick this one up every so often, because the winery was fun to visit. Playing the soundtrack from the Godfather, we had a whole theme going on.
What is your favorite pizza combination?