Our home garden is just booming this year. We have cherry tomatoes as well as a couple of different table varieties (Comet, Big Boy, and Better Boy) as well as a heritage variety that I got from my son. We use all of them on our pizzas made at home. As many of you might know, I am not a big fan of sauce, so my favorite is to simply brush the pizza skin with a little olive oil, spread on a couple cloves of our home grown garlic (minced), followed by several leaves of our home grown basil and oregano, then the thin sliced fresh tomato (I like to place them onto a paper towel to absorb some of the excess liquid from the tomato slices). I like to just barely cover the surface with the tomato slices, then add the cheese and toppings, and finish with a hand full of shredded Parmesan cheese. We have a sun room on the back of the house where I grow basil during the winter months here in Kansas. Once you start using fresh green leaf basil, it's hard to go back to using the bitter dried stuff.
We also grow a lot of squash that we use as a pizza topping too, but our favorite dish using squash is to grate a couple medium size zucchini and a yellow squash or two, put this into a frying pan and heat thoroughly, tossing often. Then add about 1/2 cup of heavy cream, three garlic cloves thin sliced, about a dozen basil leaves, and the zest from 1/2 of a lemon, continue heating and then add 3 to 4-ounces of Parmesan cheese, stirring in until melted, serve immediately over your favorite pasta. For variety we will occasionally add pieces of fresh tomato, or use our own dried tomato (great way to use all of those prolific cherry tomatoes), or onion, and even some sweet banana pepper slices. Any way you cut it, it's good stuff!
Tom Lehmann/The Dough Doctor