Recipes from the Garden: Ham and Leek pizza

I found some volunteer leeks growing rampant in the vegetable garden (so that's what those giant, globular flowers were last summer). I got rid of most of them to make way for tomatoes and cukes, but left a few, hoping they will self-seed again this summer.

Anyway, I sauteed a vidalia onion w/the white parts of the leeks and some garlic for about 20 min, then topped the pizza w/red sauce, mozz, the onion mix and ham and the green parts of the leeks. It was a good spring-but-not-quite-feeling-like-spring-because-it-won't-stop-raining meal.

Shortcut to Heaven

This is an abbreviated approach to an authentic pizza crust from Adam's awesome mother starter, with yeast he alchemically captured from the air. By abbreviated, I mean it still takes 3 days, but without as much fussing on day 3. It's so freakin' worth it.

Making Starter

1. Measure out ¼ cup of mother starter into big bowl.
2. Fill ¼ measuring cup 2/3 full of water. Dissolve starter into it.
3. Add ¼ cup flour. Stir until combined.
4. Leave on counter all day or overnight. (Now feed the mother: add 1/8 cup flour and a tad less water. Leave on counter for 1-2 hours.
5. Stir down new starter and repeat steps 2-4.

Making Pizza

1.5 cups flour

1 tsp. Sugar

¾ tsp. Salt

3 T. olive oil

Scant ½ cup water

1. Pulse dry ingredients in food processor.
2. Add oil and scant ½ cup water. Process until dough forms sticky ball.
3. Knead dough until smooth, adding more flour if necessary.
4. Put in oiled bowl; turn dough in bowl. Cover with plastic wrap and let rise until doubled, about an hour.

Use or refrigerate. Punch down dough when ready, and prepare pizza.