Harvest Vegetable Pizza with Garlic Aioli Sauce, the colors of Fall, flavors of beautifully locally grown veggies and a huge heart to create the most wonderful pizza that you have ever tried. If veggies are not your thing, try this pizza. We may have the pizza that will take you on the other side of the fence and into the garden!
Song of the day: "Locomotive" by Big Wreck.
Harvest Vegetable Pizza with Garlic Aioli Sauce, takes sweet colorful cherry tomatoes, kale, zucchini, summer zucchini squash, and onions, with a base of garlic aioli and a superb homemade crust. There you have it, a winner of a pizza perfect to highlight the Fall harvest season. Plus, it tastes great! I know because I ate four pieces to be exact, and could have eaten the whole thing. A good note, sharing helps keep the weight off, lol!
Reflections of a food blogger.............
I wanted to share a little with you my thoughts as of late. Those of you who do the food blog thing know how much work it is. It is easy to get frustrated and lose that creative drive. This was me before our trip to Italy. Burnt out, emotionally drained and creativity almost nil, a sure sign of fatigue. Yes, time to get away and recharge those batteries.
People always ask me how was your trip? Well, 15 pounds lighter and signs of a good tan due to abundant vitamin D and E. Eyes bright and full of inspiration, my only response is always great! What's not to love, beautiful historic sights, amazing weather and most of all, lots of fresh food. Just what the doctor ordered. Four weeks of plenty of rest due to siestas almost every day, and a week on the west coast of Sardegna, hence beach life, always a good look for me!
It's almost Fall and harvest is in!
Now back to life in Canada with plenty of inspiration and batteries at full charge! Let's get cooking! Today is Harvest Vegetable Pizza with Garlic Aioli!
I have to say feeling pretty lucky having been in Italy and being able to go into our family garden there and pick delicious produce, however, I also feel pretty fortunate here because we have a lot of amazing organic growers that have become our friends. One, in particular, Graham from Sparrow's Nest. This farm is certified organic meaning Graham relies on the earth of his farm and our very unpredictable weather.
It has been a really wet summer causing some issues for farming, however, Graham has a huge heart and plenty of passion for what he grows, hence a plethora of vegetables for this Harvest Vegetable Pizza with Garlic Aioli. Cherry tomatoes, baby zucchini, summer squash zucchini, onions, kale, and of course garlic.
Thanks, Graham for being who you are, doing what you do and your produce is out of this world delicious!
It's all about the crust
Again, gratitude comes in. Nicoletta is amazing at making pizza dough. She can do it blindfolded. Her drive to achieve is immense and as a result, the most amazing crust I have ever tasted. It's light, has this rich flavor and I love stretching it because I can feel all that foodie love she put in it and because it feels so good. Funny thing about dough and how it makes you feel, whole that is! I can start a new spiritual practice called dough meditation with guest presenter Nicoletta, lol.
Nevertheless, time to get this pizza pie together.
How about the sauce
Looking at all these wonderful veggies I didn't want to go with a tomato sauce. The flavors of the tomatoes and sauteed kale, onions, garlic, and zucchini are enough to wow the taste buds. I need something subtle and smooth, and the light bulb goes off "Aioli". There you have it!
Art is in the eyes of the beholder
Art is a funny thing. It is vast in its definition and who's to say what art really is. Well, today I am feeling that this pizza is a work of art. It has a wonderful pallet of color. Composition is balanced and enticing. and that light feathery placement of the Swiss Gruyère tops it off nicely creating dimension. It looks so delicious and scrumptious, into the oven you go because I am super hungry now!
Since being back, our kitchen is under renovation. Change is good, it helps freshen things, gives new light and energy. Nicoletta has been reveling in her new oven baking up a storm and neighbors are quite happy, I believe, because Nicoletta has been delivering packages! One thing I can say is, the smaller oven is perfect for pizza. It cooks evenly and fast.
I am so grateful for this appliance, a dream come true, and as you can see in the pictures above and below, the pizza looks super delicious, and sorry I have to taste it!
Pizza glorious pizza
As you can see, well, hand only, Nicoletta beat me to the punch. She gets the first piece and I am in for a close second. I bite in................
The crispness of the crust is fantastic. The flavor of golden dough, nutty, buttery, and so light. The tomatoes are oozing in my mouth so sweet and juicy and the kale with smidgens of crispy edges and so rich in that mysterious flavor pairs well with the subtleness of the zucchini and that melted Gruyère.
I love how that Aoili just waltzes in offering a nice slight garlic note and creamy richness. A perfect compliment to both the crust and toppings. This pizza I am very proud of and the fact that Nicoletta and I made it together makes it that much better.
This post is all about gratitude and fortitude. Listening to your inner self and respecting yourself in a wholeness sort of way is important. Take time for yourself, enjoy what life has to offer because we all deserve wonderful things. Come together in the kitchen and share in preparing loving foods and in effect we create -I believe- a butterfly effect that could somehow balance some of the more undesirable things! Most of all, have fun, it is the best prescription for life.
I hope you try this pizza, I am sure you will love it because we made it with lots of love!
Homemade Pizza Dough:
- 500 g farina 00 (or unbleached all-purpose, or better, a mix of the two)
- 300 ml water, at room temperature
- 5 g fresh yeast (2 g dried yeast)
- pinch of sugar
- 35 g extra virgin olive oil
- 10 g sea salt
- 4 Tbsp olive oil mayo
- 1 clove garlic minced finely
- 1 ½ cups hand broken fresh kale
- 2 baby zucchini, cut into rounds
- 1 baby summer squash zucchini, cut into rounds
- 1 clove garlic
- 2 Tbsp olive oil
- ¼ yellow onion, thinly sliced
- 4-6 multi colored cherry tomatoes, sliced into rounds
- ½ cup grated Swiss Gruyère
- pinch of salt, pepper, mild red chili powder
- In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve.
- In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.
- Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes.
- Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a bowl, cover with cling wrap (better if you oil the plastic so it doesn’t stick to the dough when it rises).
- Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size.
- When the dough is ready, divide into 2 or 3 even pieces and take each piece and shape into a circle using your hands. Oil a 12-inch round pizza pan and stretch dough until it fills the pan with a nice border. Repeat this with the other dough and set pizza crusts aside. If not using all dough balls, see notes.
- Preheat the oven to 425° F.
- In a ramekin blend with a small whisk mayo and garlic, set aside.
- In a medium sauce pan heat up olive oil, toss in garlic whole, onion, zucchini, and summer squash zucchini, saute for about 5 minutes.
- Add in kale, add seasoning and chili powder and keep sauteing for another 5 minutes or until kale is slightly wilted. Take off heat, remove garlic, and set aside.
- Oil a 12-inch pizza pan and stretch dough to fit.
- Spread garlic aioli onto surface of pizza. Place zucchini, onions and kale evenly throughout.
- Add cherry tomato rounds. Sprinkle with grated Gruyère, and finish with a drizzle of e.v.o. oil.
- Place in oven on middle shelf and bake for 10-12 minutes or until edges start to turn golden and cheese is melted.
- Take out of oven and cut.
- Ready to serve.
- You can also do this pizza on a pizza stone in your barbecue or oven, just watch cook times as the stone is quite hot and will cook the pizza quicker. Remember to dust the paddle with cornmeal or semolina so you can slide the dough onto the stone.
- The pizza dough recipe will make 2 thicker 12-inch crusts or 3 thin 12-inch crusts.
- If you are only going to use one, divide dough into two or three balls and freeze the ones you are not going to use individually in plastic wrap and then in a zip lock freezer bag.
- When using the frozen pizza dough, place the dough ball in a floured or lightly oiled bowl and store covered in a warm place but not in a heated oven. It takes 3-4 hours and it will rise, ready to use again.
- The prep time does not include the making and proofing time of the homemade dough, allow 2-3 hours for this.
- Get the children and guests, if you have, involved in making pizza, it is a fun way to prepare food!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pizza, Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Keywords: pizza, cherry tomatoes, zucchini, summer squash zucchini, garlic, aioli, kale, Swiss Gruyere, onions, fall harvest, vegetarian
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.