Stephencooks

This pizza is more of a savory dinner tart than a traditional pizza, since the bottom layer is basically a shallow quiche-like custard of eggs, cheese, vegetables and onions. Also, this recipe is typical of how I cook on a daily basis: making stuff up based on what's in the kitchen, my current whims and Elise's requests, rather than working from recipes (which have the nasty habit of demanding ingredients I don't have on hand).

EoMEoTE #10
Again the host
(who likes to boast
of eggs on toast)
has picked a theme
of which, it seems,
I don't know beans!
I made a dish...
It was delish...
It had eggs (a quiche)
and it had 'toast' (sheesh!)
I wrote a rhyme
that sounds just fine
and Seusslike, a little...
but now for my riddle:
When, in what post,
will our brilliant host,
(who does so like toast!)
move on, like most,
from childhood fare
for her monthly dare
to bloggers out there
to try once again
(perhaps with a grin)
to dream up a post
using eggs on toast?

Our wonderful neighbors Kit and Carrie had a spectacular lobster feast Sunday night to celebrate Carrie's sister and nieces' visit from the West Coast. Unfortunately, Elise was under the weather and unable to attend and Carrie generously sent me home with a whole baked stuffed lobster and a couple of portions of their versions of corn salad and coleslaw for the invalid. Last night, the recovered Elise requested a pizza, and since my pizzas are usually constructed out of what's available in the refrigerator at the moment, the meat from the lobster became the focus of this version.

Using up zucchini is always part of August cooking in Maine so I also had a good measure of shredded zucchini to use up (I had prepared too much for the zucchini rutabaga cakes posted a couple of days ago). This somehow suggested to me a shallow zucchini and spinach quiche in the pizza shell, topped with the lobster and a couple of other items -- including some leftover corn cut from cobs.

The result was a summery one-dish meal on a slice, incorporating a whole range of good local produce, which I served with the leftover portions of Kit and Carrie's salads and a bottle of Pinot Grigio. Thanks Kit and Carrie!