Pesto Pizza with Red Pepper, Dried Tomatoes, and Gouda

Cooking from the freezer and pantry tonight - this represented the last of the frozen pesto from last year.  No more pesto for a couple months, until I can make it fresh from the garden again.  (Lots of peppers left in the freezer still, though.)  I made this with some excellent Gouda from Upinngil Farm.

1 14-inch pizza crust
olive oil
1/2 cup basil pesto (thawed if frozen)
1 red bell pepper, diced
1/4 - 1/2 cup dried tomatoes, rehydrated
2-3 oz Gouda, in small cubes

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the pesto over the crust, then sprinkle with the pepper, tomatoes, and Gouda.  Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Spinach Apple Pizza with Dried Tomatoes and Gouda

I made this with some of the last local apples of the season (thanks Apex Orchards!), local spinach, dried tomatoes from my own garden, and Gouda cheese made by Upinngil Farm.

1 14-inch pizza crust
olive oil
1/4 lb spinach, lightly steamed
1 small apple, cored and thinly sliced
1/4 cup dried tomatoes, reconstituted in hot water and drained
2 oz Gouda, in small chunks
2-3 oz. mozzarella, shredded or in small chunks

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the steamed spinach over the oiled pizza crust.  Top with slices of apple and dried tomato, then sprinkle with the Gouda and mozzarella.  Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Gouda and Porcini Quiche

Local eggs, milk, and cheese are pretty much always easily available around here, making quiche and its relatives an easy locavore meal.

1 deep 9-inch pastry shell
1/4 cup dried porcini mushrooms
1 medium onion, sliced lengthwise
Salt and pepper to taste
4 eggs
1 cup whole milk
3/4 cut shredded Gouda

Preheat the oven to 375 degrees. Uses a fork to make pricks in the pastry shell, then prebake for about 12 minutes.

Place the mushrooms in a bowl and add boiling water until they are just covered. Let stand for 5-10 minutes, then drain and mince.

Heat a little olive oil in a skillet and saute the onion for 4-5 minutes. Add the minced porcinis and salt and pepper to taste.

Beat the eggs and milk together in a bowl.

After prebaking the pastry shell, spread the Gouda in the bottom. Spread the onion and porcini mixture over the cheese, then pour the egg and milk mixture over the vegetables. Bake for 30-40 minutes, until the quiche is cooked through in the center. If you are concerned about spillage in the oven, place the pie plate on a cookie sheet covered with foil.

Serves 4.