VPS – Caramelized Onions, Spinach, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

That sure sounds like a lot more than it seemed! The biggest difference tonight was the 100% whole wheat crust. Whole wheat pizza dough has a tendency of being tough, overly-chewy and sometimes dry. But last week I made a half and half dough and it worked out very well, so I thought I’d give 100% a shot.

VPS - Caramelized Onions, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

The verdict? Not bad, but not as good as “regular” pizza dough. I think I’ll stick with the half and half from now on – and my wife agrees.

Most of the toppings were leftovers from the week, which was a great way to get rid of them all at once. The squash, spinach and onions were leftover from a sandwich we made earlier in the week and the purple barley (yes, it sounds weird to have barley on a pizza, but it totally worked!) was leftover from even earlier. For the “sauce” I used some grape tomatoes that I oven dried, packed in oil and froze for just such an occasion (and I still have the flavorful oil left!). No more Teese left, so it was all Daiya which was more than OK with us.

The only downside was the eggplant. It looked really good at the farmer’s market this morning so we picked it up. I sliced it thin, salted it for about a half hour and layered it on top of the Daiya. Unfortunately, it was just a little too chewy/tough which made not only eating it difficult but also cutting it. We ended up just taking it off and eating the rest of the pizza – an experiment not likely to be repeated in the future.

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