I was perusing some food blogs and came across this post about an eggplant casserole. It inspired me to do something with all those miscellaneous vegetables I had in my fridge. I decided that since I had already been contemplating pizza, that I should modify the idea a bit and make a veggie pie. I basically made pizza dough then molded it into a 9 inch spring-form pan, filled it with the veggies and baked. Voila! Veggie pie.
The great thing about this recipe is it’s versatility. It is a fabulous way for you to use up those CSA veggies, or the harvest from your garden. You could also, potentially, use the same techniques and fill the pie with things like beef stew, chicken pot pie, or any other casserole you love. The next time I do it I think I will fill it with ratatouille!
There are a couple of tricks that you need to keep in mind when making this recipe. First, be sure to saute the veggies beforehand, especially those with a high water content such as zucchini or mushrooms. This will decrease the likelihood of the bread getting soggy, and will also shorten your cooking time, guaranteeing that the crust doesn’t dry out or overcook.
The other neat thing about this recipe is that you can use as much or as little of the dough as you like and store the remainder in the fridge.
Whole Wheat Pizza Dough:
1 package yeast dissolved in 1 1/3 c warm water
3 TBSP olive oil
2 tsp salt
2 c all purpose flour
1 1/2 c whole wheat flour
Combine the oil and salt to the yeast/water milk and stir. Add the flour one cup at a time until the dough comes together enough to put it out on a board. The dough should NOT be sticky so continue to add flour until you can work it without it sticking to you or the board. Kneed for about 5 – 10 minutes or until it develops a smooth, slightly stretchy, consistency.
Let rise in a warm place for about an hour or until doubled in size.In the meantime you can work on the filling!
Cube your veggies so they are all about the same size and saute in olive oil or butter. Add salt and pepper to taste. As for seasonings, I used basil and rosemary this time, but a variety of seasonings would work depending on the flavor panel you are going for. The recipe I used last night is as follows:
2 medium zucchini
1 small onion
1/4 c fresh corn kernels (about one large cob)
3 small potatoes
4 oz mushrooms
1/2 c green beans
1 tomato, peeled and quartered
2 sprigs fresh rosemary
4 fresh basil leaves
Taste the mixture to ensure it has enough flavor before adding it to the bread crust. Layer the bottom of the crust with your favorite cheese, then sprinkle some on top after you have filled it with the veggies.
Bake at 350 for 25-30 minutes and let cool about 5 minutes before removing the spring-form and serving.