Yellow Tomato & Eggplant Pizza
Late August is prime time for tomatoes. Farmer’s markets are overflowing with red ones, orange ones, lumpy ones, and ugly ones. But my favorites are the yellow ones. I think they’re real, real purty and real, real tasty. Last week I sliced ‘em up and threw them on a pizza pie and it rocked my socks right off. ‘Cept it was late August and you couldn’t pay me to wear socks. Not in this kind of heat.
Anyway, meet my pizza. We shared a deep spiritual connection and then, poof! It was gone. Story of my life.
Sweet summer goodness.
I couldn’t resist these teeny-tiny eggplants at the farmer’s market last week. They were just too cute. I sauteed them in olive oil and garlic before they joined their tomato pals in Pizzaville.
Little side salad action with homemade Italian vinaigrette and shaved parm. Delicioso.
Purists may scoff, but other working gals will understand my decision to use a pre-made frozen pizza crust. Actually, it was really, really good. I topped the crust with a mix of ricotta and goat cheese, sauteed shallots, garlic, and basil matched with the yellow tomatoes and baby eggplants, then baked it till the cheese went all gooey and started winking at me. It wasn’t delivery, it wasn’t Digiorno’s…it was delicious.