Potluck Pizza

August 2, 2009 at 1:05 pm 2 comments

It’s the end of a busy day and you’re wondering what’s for dinner. You’d like it to be local, reasonably healthy, easy to get on the table and cheap.  And you don’t feel like going shopping. How about Potluck Pizza? That’s the name I gave to a “recipe” submitted for a newspaper cookbook contest about 30 years ago (and I won). I wasn’t trying to be a locavore back then, just cheap. My latest version meets both criteria.

Our potluck recipe has two easy parts. Part I is, make your own crust.  It’s easier than you think. Any simple bread dough recipe will do, but below is one that uses mostly whole-grain whole-wheat flour (healthy and local), water, oil and yeast. Takes five minutes to assemble. Part II is: raid the fridge for leftovers.

Part I: Dough for one thin-crust pizza (double the recipe for deep dish)

1/2 package of dry yeast, 3/4 cup of lukewarm water, 3 T olive oil, 1/2 teaspoon of sugar, 1/2 teasoon of salt, 2 cups of flour (1.5 cups whole wheat, 1/2 cup of unbleached white). I usually have these ingredients on hand because I like to make pizza or quiche about once a week.

Mix the yeast and water together, add the olive oil to it, then add this mixture to flour, sugar and salt mixture. Stir until it’s kneadable, sprinkle on extra flour if it’s too sticky. Knead a couple of times, form into a ball and let it sit about 45 minutes, while you cook up your toppings. (You also can make the dough ahead and keep it in the refrigerator until pizza night.) When you are ready to assemble your pizza, stretch the dough over a round or rectangular baking sheet, pre-greased with olive oil or cooking spray.

Part II: Potluck Toppings

Let’s see,  this week I’ve got a squash, a tomato, an onion, and some greens left from my Edible Earthscapes CSA box, plus basil and oregano fresh from my garden. I’ll just saute some garlic in olive oil, add sliced onions, let them carmelize and then drizzle it all over the crust. Then I’ll add the sliced tomatoes and  squash and lay on the basil and oregano. I might add leftover diced local chicken that we roasted earlier in the week (thank you Chatham farmer Jennifer Killen, who delivered the birds to our door!). Or maybe that leftover shrimp from the fajita I had last night at San Felipe, a local Mexican eatery. The final piece is cheese, in our case grated mozzarella.  Bake the pie at 400 degrees until the crust is done and the top is bubbly, usually about 20-25 minutes.

Almost anything is good on pizza, which is why we call it potluck. Any leftover meat, seafood, tempeh or veggies. You can make your own quick tomato sauce by cooking up olive oil, onions/garlic, tomatoes and favorite herbs like oregano or basil. Or you can use pesto, or tomato sauce from a jar. And almost any cheese will do, depending on your taste. Goat cheese is available locally where we live and is especially wonderful in combination with carmelized onions. I always have parmesan on hand because we use it in our salads. And you vegans know that you can make perfectly good pizza without cheese, too.

Enjoy your potluck pizza with a salad and pack up the leftovers for lunch.

Entry filed under: Sustainable Food. Tags: .

Fateful attraction: Our pollinator pro N.C. sustainable food policy council bill approved!

2 Comments Add your own

  • 1. April  |  August 3, 2009 at 5:47 pm

    Thanks for adding me to your blogroll! Great blog here, too!

    • 2. sustainablegrub  |  August 3, 2009 at 7:27 pm

      Glad you like it.


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