Pizza Pizzazz

I have become a "Market Girl", conducting culinary demos monthly at our local Farmer's Market and testing seasonal recipes and new fare several nights a week. This Ratatouille Pizza has a tiny eggplant, yellow squash, sweet pepper, cherry tomatoes, garlic, spring onions,fresh oregano and basil are from local farmers and my own container garden.  Only the mushrooms, grapes and sauce were from conventional sources.

The crust is a favorite one made with Greek Yogurt and posted previously.  The sauce is homemade and posted here.  Assembly for 2 7-inch pizzas:

1 tsp. Olive Oil
1 Garlic Clove, diced
1 cup Diced Unpeeled Eggplant 
1 Green Pepper, diced
Fresh Oregano Leaves
Saute vegetables in olive oil for about 5 minutes, stirring frequently.  Place in bowl.

1 tsp. Canola Oil
1 Yellow Patty Type Squash, diced and unpeeled
1 Diced Green Onion
6 Cremini Mushrooms, sliced
Saute.

Shape crusts in pans.  Brush each with
2 Tbsp. Simple Tomato Sauce 
Add vegetables.
Top each with
1 oz. Shaved Swiss Cheese 
1 Kalamata Olive, diced

Bake in 425 degree oven for 12-15 minutes.
Garnish with
Cherry Tomatoes
Fresh Basil Sprigs 

My Warm Cinnamon Applesauce drew in the crowd at the Morgantown Farmer's Market where I conduct a culinary demo monthly for WVU Healthcare.  The chunky applesauce is simply peeled and diced, then cooked in a crock pot for 3 hours with cinnamon and nutmeg.  No sweetener is necessary!

Brooke Nissam-Sabat, my colleague and president of the West Virginia Academy of Nutrition and Dietetics was my partner, along with my husband Bob who also attracts the crowd and distributes nice reusable bags with the hospital logo.  Brooke is expecting here first child in a few weeks.

While the preparations are tiring, the Market is a good one, with lots of local produce and vendors, entertainment and delighted customers.