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“When I’m making the pizza sauce, I always try to use whatever I have in my yard.”

Shelby Davis is passionate about her family and cooking sustainably at home. Watch her and her daughter, Chloe, make veggie and dessert pizzas by using fresh ingredients grown from their garden.

After starting a garden in her backyard, Shelby Davis found the perfect fresh ingredients for homemade pizza. Now she cooks sustainably and loves to spend time with her daughter, Chloe, trying new food and dishes at home.

When Shelby isn’t in her kitchen cooking with her family, she’s a principal program manager and is passionate about helping Microsoft customers find the products and solutions they need.

Vegetarian and dessert pizzas

This makes two pizzas, enough to feed six adults.

2 lb tomatoes (about 10-12 Roma tomatoes), diced
1 large onion, diced
1 small can black olives, including the liquid
3 garlic cloves, diced
2 Tbsp dried Italian seasoning
2 Tbsp crushed red pepper (optional)
2 Tbsp Balsamic vinegar
2 Tbsp olive oil
3 Tbsp tomato paste
1 packet (or 2.25 tsp) of active dry yeast
1 Tbsp sugar
1 1/4 c warm water
3 c all-purpose flour (I use organic)
1/4 c olive oil or avocado oil
2 tsp salt
1 Tbsp corn meal (to use on the pan)
1 Tbsp oil (to use on the pan)
Toppings: I use artichokes, jalapenos, cheese, and tomatoes; pear and pear cinnamon jam

1. To make the sauce: To your slow cooker, add the tomatoes, onion, olives and their liquid, garlic, Italian seasoning, crushed red pepper, Balsamic vinegar, olive oil, and tomato paste. Cook this on low for several hours until you get the consistency that you like; I leave this in the slow cooker for most of the day and then blend it. You can make this ahead of time and then store it in the refrigerator or freezer.

2. To make the dough: Preheat your oven to 450˚F. Mix the yeast, sugar, and warm water together in a small bowl. Let this get foaming (about 6 minutes). In a mixer, add the flour, oil, salt, and yeast mixture. Mix for 5-6 minutes (the dough will be very sticky).

3. Prepare a bowl with cooking spray or oil. Place the dough into the bowl, and cover it with a towel for 1 1/2 to 2 hours (depending on how warm your house is).

4. Cut the dough in half. You can either make two pizzas or freeze the second half to use later. (If you freeze the dough, let it thaw for most of the day before using).

5. Put the dough onto a cookie sheet that has both oil and corn meal on it. Use a small roller to push the dough into the corners of the pan. Add the sauce to the pizza, and then add any toppings that you want (vegetables, cheese, leftovers, or meats). Bake the pizza for about 15–17 minutes or until the crust is golden brown.

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