Teresa made this wonderful dish from the eggplant and tomatoes she got from her Community Supported Agriculture (CSA) share. She often makes a dish like this on the weekend and then packages individual servings to take for lunch to her new job as an English teacher. The Land Stewardship Project has a CSA Farm directory that gives information on how to get involved in local food movement.
What is Community Supported Agriculture?
According to the Land Stewardship Project: At their most fundamental level, CSA farms provide a weekly delivery of sustainably grown produce to consumers during the growing season (approximately June to October). Those consumers, in turn, pay a subscription fee. But CSA consumers don’t so much “buy” food from particular farms as become “members” of those farms. CSA operations provide more than just food; they offer ways for eaters to become involved in the ecological and human community that supports the farm.
We encourage you to purchase locally grown food! If you already do, let us know what you are doing.
This is a quick and easy way to make pizza without heating the oven on a hot summer day. The variations are endless so you can make exactly to your own taste. The crust is made from whole wheat frozen roll dough. The frozen dough can be set on the counter covered with plastic wrap sprayed with cooking spray to thaw until you are ready to roll them into pizza rounds. Thawing can take 3-4 hours. To save time we usually cook extra pizza crusts and then freeze them to use later. This makes for a quick meal another time. This recipe so easy to make for one or two people but it’s also great for a group because everyone can get involved. We often prepare the crusts by cooking them on one side and then letting everyone make their own pizza using their choice of toppings. Then they are put back on the grill again to heat the ingredients and melt the cheese. It’s fun to invite each guest to bring a topping to share and then you’ll have great variety with something for everyone.
1 ½ ounces shredded mozzarella and reduce-fat sharp cheddar cheese
Your choice of toppings
Thaw dinner roll dough for several hours.
Roll dough with a dusting of flour into a 6 inch round.
Let rounds rise slightly in a warm place.*
Prepare toppings such as sliced sweet pepper, diced or caramelized onions, cooked sausage or chicken breast, pepperoni, green or black olives, mushrooms, etc.
Slide dough rounds onto the grill and brown one side.
Remove from grill and top the cooked side of pizza crust with 2-3 tablespoons pizza sauce, toppings of your choice and cheese.
Slide back onto grill to cook the other side of the pizza crust and melt the cheese. You will need to lower the grill temperature or move pizza away from the burner; otherwise the crust will get too brown before the cheese melts.
Enjoy hot off the grill alone or with a side salad!
*Warm the oven or grill to 250ºF, turn it off and insert dough rounds on a greased cookie sheet and let rise until you get all the toppings ready.
I am always looking for a low fat meat to top pizza. My latest find was seasoned turkey burgers. They can be grilled while the crust and toppings are being prepared and then diced and used like sausage on pizza.
Variations: Use light alfredo sauce for a white pizza and be creative with the toppings-fresh tomato slices, taco meat and salsa, garlic olive oil for sauce, etc.
Nutrition Per Serving (no meat): 286 calories, 11 g fat, 5 g saturated fat, 29 g carbohydrate, 3 g dietary fiber, 640 mg sodium.