Summer CSA | Week 11
In our box: melon, carrots, potatoes, rosemary, tomatoes, kale, onions, garlic, sun gold tomatoes, broccoli, cucumbers, summer squash
At some point this spring we introduced the concept of "dessert" to Silas. Prior to this, dessert was saved for Steve and I to share after the little one went to bed. But, as spring rolled into summer and we were getting more and more fruit and I was baking more and more crumbles, he soon became wise to our tricks. While it's wonderful share this part of our meal with him, he now expects dessert every. single. night. Steve and I have always been sporadic dessert-eaters, so this is new for us. Luckily Silas is perfectly happy with a handful of grapes for dessert, and I'm grateful for that. He was a huge fan of the cantaloupe this week. Steve likes his with a grind of pepper and we all like to eat it sitting on the front steps.
There was a one day gap between the last day on my menu and when I could next go to the grocery store. These are usually leftover days, but I really felt the need to use up some produce. Pizza (as I'm sure you know by now) is my go-to for this. With onion, carrot, and eggs, this quiche pizza is very simple, but delicious, and a tad sweet.
Last year: The Heat of Summer
Two years ago: Creamy Summer Squash over Spaghetti with Basil
Onion & Carrot Quiche Pizza
For the dough...
1 C. warm water
1 1/2 TBS. honey
2 1/4 tsp. yeast
2 TBS. extra virgin olive oil
3 C. whole wheat flour
1/2 tsp. salt
For the topping...
3 TBS. butter
4-5 C. thinly sliced onion
3 cloves garlic, minced
2 C. shredded carrot
1/2 TBS. Italian seasoning
1/2 C. white whine
1 TBS. spicy mustard
1/4 C. cream
1/2 C. bread crumbs
1/4 C. freshly grated Parmesan cheese
salt and pepper, to taste
First make the dough...
1. Stir the honey into the warm water. Add the yeast and let it stand and get foamy while you measure out the flour.
2. Add the dry ingredients to a bowl and whisk together. Cut in the olive oil. Add the yeast water. Stir to combine.
3. Knead by hand for 10 minutes or in a stand mixer with a dough hook for 5 minutes.
4. Place in an oiled bowl and cover with a tea towel. Put in a warm location and allow to rise for about a half hour while you make the topping (or however much time you have).
5. Punch down and roll out so that it hangs over the edge of your pizza stone by an inch or two.
6. Place on a cornmeal-covered pizza stone.
For the topping...
1. In a large skillet over medium heat melt the butter. Saute the onion, garlic, and carrots until soft (about 10 minutes). Season with salt and pepper.
2. Add the wine and cook until it is almost all evaporated.
3. In a large bowl whisk together the egg, mustard, and cream. To this, add in the onion mixture, bread crumbs, and cheese. Stir to combine.
4. Pour the onion and egg mixture on the middle of the dough and spread out, leaving a 2" edge.
5. Fold the dough over to make a rustic crust.
6. Bake at 400 for about 25 minutes.
Servings: 4 adults
Time: 40 minutes active, 65 minutes total