Bruschetta pizza

While anemia and a heat wave do not make prime conditions for cooking, herbs and tomatoes ripening in the garden demand attention. And good food.

My garden has yielded five more tomatoes since I made bruschetta last week and my mother decided I needed the first two tomatoes from her garden.

So today my daughter and I made homemade pizza dough. We started with a cup of warm water, two tablespoons of yeast, a dollop of honey and a dollop of blackstrap molasses. We added 1.5 cups unbleached white flour, 3/4 cup wheat flour, and 1/4 cup rye flour. I stirred and kneaded as she went to the garden for a heap of basil. I shredded about six leaves of basil, probably about three tablespoons and we kneaded that into the dough.

While that rose (about an hour), I made about three cups of bruschetta. This required close to 1/3 cup extra virgin olive oil, six small tomatoes chopped, about 1/3 cup chopped basil leaves, 2/3 teaspoon four color peppercorns, 1 teaspoon garlic powder, 1/2 teaspoon garlic salt and about 1/4 cup grated romano cheese.

When the dough was done, I sprinkled a long jelly roll pan with cornmeal. I rolled out the dough on my dishwasher and coated the bottom lightly with cornmeal. Then I dampened my hands with olive oil and patted the bottom of the dough before I put it in the pan and finished spreading it out.

I dumped the bruschetta on, added bites of broccoli, covered with 8 ounces of mozzerella and added some more basil on top for pretty.

It's baking and I'm STARVED.