1) There is no fresh tuna, mozzarella or basil in my fresh tuna, mozzarella and basil pizza today.
2) I am going to figure out a way to tie roasted vegetable pizzas and windmills together if it kills me.
Consider yourselves warned...
I realize that I should be featuring beautiful ahi tuna, surrounded by creamy mozzarella, tangy radishes and fresh tendrils of basil - resting gently on a bed of puff pastry.
As I've already pointed out, you won't see that here today.
I blame it on the horses.
The weekend that I was making this was the weekend of The Travers Stakes at the Saratoga Race Course. Each summer, Saratoga Springs, NY comes alive during the month of August when the thoroughbreds come into town to take their chances at the Saratoga Race Course. It's kind of a big deal. The Travers is one of the most notable races of the season and things get a little crazy around town that weekend.
To get to the fishmonger that would have the correct grade of ahi, I would have had to drive right through the middle of all that craziness. Normally, I would be up for that; but for whatever reason I was in smack dab in the middle of a cranky spell.
Cranky Cher + jammed up city = good reason to stay home. That's real talk.
The presence of a lot of squash and a tub of Boursin sent me down the path of a roasted vegetable pizza.
So, now you have all taken a trip down the path of Cher logic.
Speaking of horses, do you know who had a horse? Don Quixote.
Do you know what I think of when I think of Don Quixote?
Driving home from Runner Girl's race last weekend, we took a detour to drive past the Hardscrabble windmill farm. I don't know why I find windmills so fascinating, but I do. I find it ironic that the windmill farm is smack dab in the middle of a farm-farm. (Hence, the cow crossing signs on the road that runs through the farm.)
However, unlike Don Quixote I did not try to fight the windmills with my sword. I am pretty sure the windmills would win that battle.
See, I told you that I would figure out how to tie roasted vegetable pizza and windmills together.
I consider my work here done...
Roasted Vegetable Pizza
Adapted from Around My French Table
1 sheet frozen puff pastry, thawed
1 small yellow squash, cut into 1 inch cubes
1 small zucchini, cut into 1 inch cubes
1 Tbs fresh marjoram
Olive oil (~2 Tbs)
Salt & pepper
1 cup Boursin spread
1-2 Tbs balsamic vinegar (optional)
To prep the base:
Preheat oven to 400F.
On a lightly floured surface, roll out the puff pastry to an 11 inch square. Using a sharp knife or a pastry wheel, cut the dough into four equal pieces. Place the dough squares on a large baking sheet lined with parchment. Place a second sheet of parchment on top of the dough and weigh down with a second baking sheet.
Place the baking sheet in the preheated oven and bake for 15 minutes. After 15 minutes, carefully remove the top baking sheet and parchment. If the pastry is not golden brown at this point, bake a few more minutes until the pastry is golden.
Remove from the oven and allow to cool on a rack.
To prepared the roasted vegetables:
While the puff pastry is baking, prepare the vegetable packet.
Place the chopped squash and zucchini on a large sheet (12 inch x 12 inch) sheet of tin foil. Drizzle with olive oil and sprinkle the marjoram over top of the vegetables. Season to taste with salt and pepper.
Fold up the edges of the foil up around the vegetables into a packet - leaving a slight hole at the top for steam to escape. Place the packet on a rimmed baking sheet (just in case there is liquid seepage) and place into the already heated oven (maintaining 400F temperature). Bake the vegetable for 15-20 minutes - until they have become tender and start to show signs of caramelization. Remove the packet from the oven and allow to cool slightly.
Spread an even layer of Boursin on each of the cooled pastry squares. Divide the roasted vegetables among the squares and drizzle with a small amount of balsamic vinegar, if desired. May be enjoyed slightly warm or at room temperature.
This post participates in French Fridays with Dorie.