Monday, September 10, 2012

it's what's for dinner



This is the perfect season, the pinnacle actually, for homemade pizza as far as I'm concerned. The more veggies piled on top, the better. How satisfying that almost every topping (except the mushrooms, of course) was gathered from our own garden. Sweet bell peppers, thinly sliced onion slivers, tender zucchini, perfectly ripened tomatoes, and little ribbons of pungent basil sprinkled over top for an extra bit of "pizza"-zz. 

So utterly mouth watering. Really nice, too, to accentuate these flavors by dipping each mouthful in a little puddle of balsamic.


Who says you need cheese for pizza perfection?


5 comments:

  1. Hi Emily, I enjoy your blog entries very much, especially the ones related to food :)
    Could you share with us your favorite recipe for hole grain bread and maybe some more yummie vegan recipes? Thank you from The Netherlands!!

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  2. I meant "whole"grain.

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  3. Ohhh, or a little olive oil to dip in, looks delicious.

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