If you have a garden, you probably have all kinds of veggies hanging off vines and stems. What to do with a random assortment of homegrown produce? You could toss them together to make a quick salad, of course, or you can toss them together to make a summer pizza as I’ve done here. (I even included leftover grilled corn from a BBQ the night before.) I made the crust from scratch using sweet potato, corn, and buckwheat flours, but you could use whatever crust you like best. Ditto for the sauce — I opted for an ultra-simple combination of sliced avocado and Greek yogurt to make an unusual sort of white sauce, but a more traditional tomato-based sauce would work just as well. It’s all about creativity!
Southwestern-Style Broccoli, Green Bean & Corn Pizza Makes a 12″ pizza.
For the crust*:
1 cup raw buckwheat OR sorghum flour
1/2 cup sweet potato flour
1/2 cup corn flour
2 T. chia seeds, ground into flour in a coffee grinder
1 1/2 teaspoons yeast
2 T. dried Italian herbs
1 tsp. sea salt
3/4 cup + about 2 T. whole milk OR water
For the toppings:
Plain whole-milk Greek yogurt
Roasted green beans
Grilled corn (freshly cut off the cob)
Sliced or shredded mozzarella
Preheat oven to 425F. Get out a 12″ aerated pizza pan and rub with extra-virgin olive oil or butter. Set aside.
To make the crust, place all ingredients except the milk in a large bowl and whisk thoroughly to combine. Stir in milk with a wooden spoon, using your hands to knead the dough together when it gets too difficult to stir. (You may have to add another teaspoon or two of milk if the dough is too dry to stick together.) Press into the pan, rocking the heels of your palms back and forth in a rolling motion as you press the dough out towards the edges of the pan. Bake for 12 minutes or until the crust is browning around the edges and has pulled back a little from the sides of the pan. Reduce oven temperature to 400F.
To finish the pizza, cover the baked crust with a thin layer of yogurt and a layer of avocado slices. Add whatever toppings you like, finishing with the mozzarella. Bake at 400F for 15 minutes or until the cheese is melting and has begun to turn golden brown. Use pizza shears or a rolling pizza cutter to cut pizza into slices. Serve immediately. Leftover pizza can be refrigerated for 5 days.