Sunday, May 4, 2008

vegetables on pizza

this is pizza using the crusts from le quartier, which i heartily recommend.

you can use vegetables on pizza if you make sure that, before serving the slice, the vegetables have lost their crispness but kept their firmness.
just remember that as soon as the parts hit the pizza, they need to be bite-friendly (and ecumenically bite-friendly to the other parts on the slice) within twelve minutes of baking.

so, in order to make them an ideal texture for eventual eating, i grilled these peppers and stalks of asparagus with the accompanying sausage for ten minutes, over medium heat, before assembling the pizza.

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