After the busy food week of the fair, this has been a simpler week. The State Fair is over, school has started, the garden seems to be approaching the end, the days are getting shorter and hopefully, the air will cool down soon.
I really do love the distinct seasons that we have in Iowa. Though I must admit Fall is my favorite. But, for now I will enjoy the waning days of summer.
Several months ago I ran across a recipe that I thought would be perfect for Doughday the week that school starts. And, this week, I also wanted to make pizzas that would use some of the summer herbs and vegetables as they are coming to the end of the season.
Wednesday Doughday: School Cafeteria Pizza...with school starting this week this is a throwback to Matthew’s high school days when he ate pizza & French fries for lunch every single day!
Friday (Fruit) Pieday: inspired by a salad…Watermelon and Feta Pizza…my pan crust topped with a brush of olive oil, feta cheese, Parmesan, pancetta, red onion, mozzarella and garnished with watermelon, a light grind of sea salt, a drizzle of balsamic glaze and fresh mint.
Sunday’s Creation: Gyro Pizza…my pan crust topped with tzatziki sauce, feta cheese, Parmesan, gyro meat, Greek olives, white onion, mozzarella and garnished with fresh garden cucumbers, diced tomatoes and a drizzle of tzatziki.
If the last of my garden cooperates, next week’s Sunday Creation will be a surprise with yellow squash.
Till next week…