Really, the failure of this recipe was entirely my fault. I read in the recipe description about the "scent of Provence - thyme and lavender" and thought to my self, "I have thyme! I have lavender!" I didn't take the time in my sleep deprived state to look up what was really intended by the '1 tsp herbs de Provence." Instead my brain said, "Oooh! A chance to try lavender in a recipe!"
The lavender made my otherwise hearty and delicious concoction taste precisely like soap. I really should leave the pizza concocting to my Sicilian husband. Ce la vie.
I do recommend this recipe sans the lavender. Let me know how it turns out.
Adapted from Artisan Bread in 5 Minutes a Day
1 lb pizza dough, store bought or homemade
2 red potatoes, thinly sliced
1 medium red onion, thinly sliced
1 zucchini, center scooped out, diced
1 cup fresh peas
1 garlic clove, minced
1 cup or so grated mozzarella
1. Preheat your oven to 450. Heat your skillet over medium heat. Add olive oil, onions and potatoes. Cook for 5 minutes, until starting to soften.
2. Add zucchini, thyme, garlic, peas salt and pepper. Saute until potatoes and onions are starting to caramelize, zucchini is tender and peas are bright green. Remove from heat and season to taste.
3. Stretch and press out your dough on a pizza stone or greased cookie sheet to 1/8 inch thick. Drizzle with olive oil, add salt and pepper. Spread potato mixture over the dough. Cover with both cheeses.
4. Place in oven from 12-15 minutes. Remove. Slice. Skip the Lavender. Share and Enjoy.