Another beautiful box from Sola Gratia this week. Man I am going to miss these when they stop!!


Last time we made pizza we made a double batch of dough and left half of it in the refrigerator. When we got home last night it was easy to just pull it out, let it warm up a bit and then divide it up. We gave half of it to Owen to roll out for himself and a friend that was over. The other half we divided up into three pieces so we could experiment.

I pulled out the eggplant, broccoli and a red onion from our half share and started by roasting the chopped eggplant and  broccoli for about 20 minutes at 400 degrees. I let that cool and diced the broccoli up a bit finer. I had planned to use olives…I wanted black but we found some green ones in the back of the refrigerator. After I opened them however I realized they were rather suspect so I dug out some capers.  I quickly sauteed the onion and the arugula but you could probably skip that if you wanted. Again, we used jarred sauce….and why I put the vegetables down and then the sauce I don't know…I think usually you do it the other way…. Oh, and we had some leftover sausage as well. We baked them 8-10 minutes at 500 degrees…just on a pan. We don't have a pizza stone or anything…one of these days maybe but honestly….these were pretty great done this way!

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                                                                                                                                                                                                                  Our three pizzas:

Tomato sauce, eggplant, sausage and capers with mozzarella and parmesan

Tomato sauce, broccoli, sausage, red onion, with mozzarella and parmesan

Sauteed arugula, red onion, with mozzarella and parmesan      

And the clear winner….and this included judging from a husband that doesn't generally care for eggplant was….. EGGPLANT, SAUSAGE AND CAPERS!

I loved the arugula one too but it needed something else to counteract the sharpness of the arugula. The broccoli one was good but not as great as the eggplant—-I do think some black olives would have helped with the broccoli pizza.

Making a double batch of dough was a good idea that I need to remember to do more often. Owen really loves making pizza so I need to make it a more regular event.  Whenever I make pizza at home I'm amazed at how much cheese most places must use…even with sausage I know ours are much healthier.

Any favorite pizza combinations or recipes out there???? Let me know….


8 thoughts on “Sola Gratia Farm Week Twenty-Three: More Pizza Experiments!

  1. I usually pair the arugula with red onion, sliced tomatoes and goat cheese. The stronger cheese counters the arugula’s bitterness.
    Now I’m craving pizza, thank you very much.

  2. I thought I replied via e-mail, but apparently it didn’t work. I tried it with coconut oil this past week and didn’t notice any difference. My friend does it because coconut oil is so good for you, and she tries to use it wherever possible in place of other oils and butter.