Pizza night

roasted squash and onion pizza

No matter how many onions I use from the basket in my pantry, the CSA refills them. Now begins the deluge of squash, too. Tonight, I chopped up a bunch of both, tossed them with olive oil and balsamic vinegar, and roasted them at 425 degrees until the whole lot was caramelized. They became a vegetable pizza.

Some dough, a thin layer of tomato sauce (I hate pizzas that are floating in tomato sauce), the roasties and some vegan cheese for the Dairy-Allergic Hub. The man had missed his pizza before I found a decent vegan cheese, poor thing. I pleased my dairy desires with a side salad of tender tomatoes and fresh mozzarella. Yes, I ate cheese right in front of The Hub. Sometimes, I’ve just gotta.


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