For the first time, almost all of the vegetables used in this pizza came from our new vegetable garden, which Maria planted in May. My plan is to develop fresh vegetables entirely from the farm, a neat idea for me.

This one had some store bought stuff – pesto, garlic paste spread on the crust, goat cheese, three  or four thin slices of Vermont pepperoni for flavor, kale, chard and cilantro from our garden, tomatoes from the farmer’s market (ours aren’t grown yet), thin slices of sweet potato, and pine nuts.

I pre-cooked the kale (kale crisps) and the potatoes and the pepperoni. I pre-baked the crust for 10 minutes at 475, sprinkled the pizza stone with corn meal to keep it from sticking.

I cooked the pizza at the same temperature for 11 minutes. Very crisp, the way we like it.