Author: Barb

Summer is upon us which means lots of fresh veggies.  Woo Hoo!

One of my favorite “gadgets” is my bread maker. Not only does it make great breads but it makes amazing pizza crusts.  I follow the basic pizza recipe from Beth Hensperger: The Bread Lover’s Bread Machine Cookbook.

Once the dough is made, baked and cooled I added the following.

“Sauce” (Spread)

• 4oz Cream Cheese
• 4oz Boursin Cheese (either garlic herb or shallot herb)
• 1/4 Cup Sour Cream
• 1/4 Tsp Minced Dehydrated Garlic (or 1 clove minced)
• 1/8 Cup Finely Grated Sharp Cheddar Cheese
• Fresh Cracked Pepper to Taste

Cream room temperate cheeses, then add remaining ingredients.

Spread on cooled pizza crust.

Veggies: Approximately 1/8 to  1/4 Cup each – diced in tiny bite sized pieces

• Cauliflower – Purple, Orange, White
• Broccoli
• Radishes
• Carrots – Yellow
• 1 cob of corn – roasted over a flame, then cut off cob
• Tomato

(Go crazy with the veggies – add all your favorites – or just what you have on hand)

Once veggies are cut and ready do a quick sauté (everything but the tomato) in a hint of sunflower oil or EVVO. Just enough that you do not loose color and they just beginning to cook. Al dente would be a good description. Be sure to add some seasoning.  Salt, pepper, garlic.  Anything but bland. Let cool or the spread will melt.

Sprinkle the cooled veggies on top of the spread, press lightly but firmly (this will limit the “roll off” when cutting and eating the slices)

Top with additional cheese:

• 1/8 Cup Finely Grated Sharp Cheddar Cheese

Then the tomatoes.

Enjoy.