This is a delicious way to use up a variety of veggies at the end of the week (if you have any left) before your next share arrives. The recipe for the dough is from Jamie Oliver and you can’t beat it. It is worth buying pizza flour, not just regular plain flour, to make a crispier dough. Pizza flour is available in the supermarket. I also recommend making your own pizza sauce using fresh or tinned tomatoes, herbs, garlic and onion cooked down to a simmer. It is vastly better than simply using tomato paste. By having the dough and the pizza sauce in the freezer you are already a step ahead for a quick dinner. If you live with kids, they will love helping to make these and may even be able to make dinner for you if you have things prepared. Ingredients Jamie Oliver’s pizza dough http://www.jamieoliver.com/recipes/recipe/pizza-dough/Homemade pizza sauceBuffalo mozzarella if non-vegan (Glenbrook Deli sells the real deal)Any farm veg you have Steps Make the dough according to the recipe above. Make the pizza sauce by frying an onion and 2 cloves of garlic then adding 400g tomatoes, and chopped basil or oregano and simmering for 15 minutes. Roll out the dough and top with the pizza sauce or some pesto if you have any. Add chopped capsicum, chopped rainbow chard, thinly sliced eggplant, eggplant puree (see recipe on this website), thinly sliced pumpkin or potato, sliced zucchini, sliced tomato, sliced spring onions, chopped kale or any other toppings you like. Top with mozzarella or olive oil. Bake in a 220-degree oven for 10-15 minutes. Remove and top with fresh rocket or baby spinach leaves. We have bought individual pizza trays (available form Made In, in Springwood) and everyone makes their own pizza in our family. It’s worth a thought if you make pizza often.