Summertime Pizza

After years of using Trader Joe's refrigerated pizza crust (which is quite good), I decided to go back to making my own...mostly because I love pizza in the summertime and Trader Joe's is in Ann Arbor, a one hour trek from Lansing. I dug out an old recipe for whole wheat pizza and Caroline and I made it this afternoon. My plan was to have Caroline measure ingredients, watch the yeast come alive, and knead the dough but since she was fussy and not interested until the very last minute, she only ended up poking the dough after it had risen to see if it was ready to punch. I topped half of the pizza with shredded mozzarella cheese (1/2 cup), thickly sliced Buffalo tomatoes, minced garlic (1 clove), a handful of basil (torn into small pieces) (in that order) and the other half with sliced zucchini. After the pizza came out of the oven, I added a pinch of salt to the half with tomatoes and spoonfuls of pesto to the half topped with zucchini. Caroline loved both sides.

Caroline's Lunchbox Menu, August 12: Breakfast - blueberries (Threadgould Gardens), whole wheat mini bagel with sunflower butter; Lunch - brown rice with egg (Flying Goat Farm), pesto (basil grown at Swallow Tail Farm last year), and Buffalo tomatoes (Owosso Organics); Snacks - zucchini muffin, carrots (Green Eagle Farm)

Childcare Center Menu, August 12: Breakfast - strawberries, wheat bagels with cream cheese; Lunch - cheesy rice, California vegetables, mango; Snacks - pound cake, carrots