The book Animal, Vegetable, Miracle, by Barbara Kingsolver is filled with numerous green goodies, tips, and knowledge. Unfortunately, not everyone lives on a farm with perfect growing conditions. And although the book is highly insightful, so many of their experiences are difficult to replicate at home with out advanced forsight and planning; however, the Friday Night Pizza Ritual is universally applicable. As long as you have an oven, a few ingredients, and a little bit of kitchen friendly elbow grease there is no excuse for skipping Friday night pizza!

I read the book about six months after it had been published, upon the recommendation of my Aunt who had read it and loved it so much that she went out and bought her own copy. Shortly after reading it, my Aunt and Uncle (empty nesters) started their own ritual, but rather than cooking their pizza they got into either using a pre-made crust or taking advantage of Amy’s Organics — in particular they recommended that we try the Roasted Vegetable pizza. We bought (and ate one) and we we’re thoroughly impressed — the best pizza in a box EVER and most definitely better than any pizza you might get delivered to your front door. After Baby Green Me was born we bought several every time we went to the store and for a time the Roasted Vegetable pizza was a staple in the Green Me home!

Nevertheless, in our house we prefer to make things from scratch and so once we had recovered from being new parents and the babe started sleeping through the night, I figured that we needed to start making our own pizza. I recalled that in the book Kingsolver shared her family’s recipe for an easy (quick) pizza crust, so I looked it up online. I’ve made this crust at least half-a-dozen times since and it is reliably perfect. No need for alternation — unless you want to add some fresh herbs! The recipe makes two crusts, so we often freeze half the dough for the following week.

To replicate Amy’s roasted vegetable pizza, I’ve been caramelizing onions, sauteing mixed mushrooms, and then chopping up and tossing into the mix an area of peppers. Thanks to summer, our CSA and the Farmer’s Market, the last few pizzas that I’ve made have been essentially 100% local — except for the white flour part of the crust.

I am not a big onion person, but caramelized onions are divine. And, somehow when cooked and then mixed on top of a pizza (no sauce, no cheese needed) and baked they taste absolutely decadent. I think the mushrooms are an integral part of the mix, but if you are not a mushroom person, perhaps some kalamata olives would be a fair exchange.

The above Pizza consists of:

• One recipe for Friday Night Pizza Crust from the AVM website (split the dough for two pizzas)
• One large onion (1 cup +)caramelized in a mix of olive and canola oil — add salt as desired. If you want to “rush” the caramelization, add a splash of beer and one tablespoon sugar to the onions after about 20 minutes. I generally take 30 minutes plus to caramelize my onions (while the dough is rising).
• 1 cup mixed mushrooms chopped small, sprinkled with salt and pepper and sauteed in olive oil on medium high. Stir frequently, remove after they start to brown.
• 1 cup chopped red, yellow and or green bell peppers.
• 4 to 6 oz crumbled goat cheese (optional)
• Veggie sausage — spicy is best (optional)

Mix veggies together and toss. Sprinkle on top of pizza crust. Bake at 425 for 15 to 20 minutes. Let sit 5 minutes. Serve with a green salad and local beer. Or whatever makes your heart sing!