Chevre & Roasted Veggie Pizza:


This is an adaptation of one of the most popular pizzas at On the Rise. You can roast the frozen peppers from last week's share, and carmelize some onions from this share. If you would like some fresh tomato sauce on this pizza, take some of the frozen tomatoes , hold them under hot water to remove skins, chop them and then simmer them in a wide pan to thicken the sauce while onions are carmelizing and peppers are roasting.

1 pizza crust
Shredded mozzarella cheese
fresh chevre
roasted red peppers (fresh diced frozen peppers are good too)
carmelized onions
herbs - fresh or dried oregano and basil and perhaps a bit of thyme too

Roasting the peppers - Slightly oil the peppers with olive oil using your fingers and then place them under the broiler for 6-10 minutes until browned,

Carmelized onions - using 2-3 TB olive oil for each 2 or 3 onions, sauté onions in a hot pan, stirring often, for 10-20 minutes until browned.


Ben's new simplified instructions on how to use and bake your pizza go like this:
1. Thaw dough completely (don't wait for it to rise)
2. roll it & stretch it
3. top it
4. bake it on a stone or pan at a high temp (450°F)
5. take it out (cool it for a few minutes) and eat it!

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