It has arrived. The to-be-expected surplus of summer squash has hit the CSA and looks to continue its invasion for the weeks (and months) ahead. I had better start thinking of how to deal with it. I took these week's haul and sauteed it with garlic and CSA oregano for about 10 minutes, enough that it still had some bite, and then combined it with some roasted red peppers and marinated them both with balsamic vinegar and EV olive oil. Good quality oil and vinegar is a must for this preparation.
With some leftover tomatoes and fresh mozzarella in the fridge, I decided to made another attempt at homemade pizza using Jim Lahey crust recipe and pan technique in his great book,
My Bread. Half with basil and half with anchovy. As evidenced by the photo, I'm still having trouble getting the middle cooked through without burning the edges.
Good thing we are in Tomato Pie country.
