In addition to preparing a special pizza for my Uncle Oak I prepared a pizza recipe with my Aunt Bevy in mind. Bev loves fresh vegetables so I decided to create a summer veggie pizza recipe that would be light and fresh.
My mom brought cherry tomatoes and basil from her garden. I sautéed baby portabellas and scallions in a pan with canola oil. After I spread on a thin layer of marinara I sprinkled on freshly shredded Fontina cheese and then the toppings. Rather than use the pizza stone, I prepared the summer veggie pizza recipe to bake on a metal pan, which resulted in a light and fluffy crust. This pizza was delicious and tasted very fresh and healthy.