Wednesday, August 19, 2009
Behold an improvised homemade pizza with half-slices of zucchini, jewel-like slices of sweet Sun Gold tomatoes, and strips of green and purple basil, all from the garden. I brushed on a little olive oil over the top. I wasn't sure if the zucchini would release much moisture, so I didn't want to load it too thick, but it just roasted nicely in a 450 F. oven and wasn't too juicy at all. Next time I'll double the amount. It was awesome.