It is almost the end of September, and I find myself wishing that I could have a few more weeks with eggplant. In August, I went to the Birchwood Cafe and had a delicious Summer Veggie Pizza. The pizza was made with baba ganoush instead of tomato sauce, and among the unique toppings were pistachio and shiitake mushrooms.
Since I'm inspired to try to re-create this pizza at home, Patrick and I have decided to have a couple of friends over for a pizza party. We're going to attempt to make our own pizza crust, using this recipe. In case we have a disaster, we'll have some whole-wheat pita on hand. I thought we could turn it into a make-your-own-pizza party, so we'll have a bunch of toppings from which to choose. We'll also make a bunch of extra pizzas and freeze them. If this works out well, they could end up being the perfect thing to have in the freezer for when we return home from a long trips.
Karen's version of Summer Veggie Pizza
whole wheat crust
baba ganoush "sauce" (roasted eggplant, tahini, garlic, olive oil)
toppings: grilled zucchini and yellow squash, shiitake mushrooms, pecorino cheese, fresh mozzarella cheese, roasted pistachios, cherry tomatoes, arugula salad with lemon-herb dressing (parsley, basil, lemon juice, olive oil)
