Too many Tomatoes

& Homemade Garden Veggie Pizza

First of all, yes, we survived Hurricane Irene much thanks to an instant classic of a recipe "Hurricane Casserole" made by mother on the grill each night as we waited 7 days for power to be restored.  Many thanks CT Light & Power.

The night we did get power back, however, we celebrated with homemade pizza.  Save the pre-made dough and cheeses, every other ingredient came from the backyard garden.  The first pizza, "The Classic", was homemade pesto from homegrown basil, sliced tomatoes from the garden, mozzerella cheese and dried oregano sprinkled on top.  Our garden has been producing an enormous amount of tomatoes and any chance to cook with them is welcome. We planted a large variety of species this year: sun-gold, cherry, San Marzano, and Better Boy.

For the pizza, we simply roll out the dough, spread pesto over in place of sauce, and decorate. 

The Classic: pesto, sliced tomato, mozzarella, dried oregano

Great Balls of Fire: pesto, sauteed onion, grilled summer squash, sun gold tomatoes, mozzarella, rosemary
Everything: pesto, sauteed onion, hot red peppers, pickled peppers, swiss chard, cherry tomatoes, summer squash, goat cheese, mozzarella

Place the pizza stone on the grill, and cook for about 10 minutes. 

Buono cena!