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Beet Top Pizza

Makes 8 individual crusts.

Ingredients:
1 tbsp molasses
1 package (1/4 oz) active dry yeast
2 1/2 tbsp kosher salt
2 1/2 tbsp olive oil
1 1/4 cups whole-wheat pastry flour
2 1/2 cups unbleached all-purpose flour
Vegetable-oil cooking spray

Preparation:
In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.) Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill.

The Toppings
½ cup of shredded mozzarella
¼ crumbled feta
1 cup chopped FRESH basil
3 cups of tomato sauce
2 cups of chopped FRESH beet tops
2 cloves of minced garlic
3 Tbls. FRESH oregano
1 tsp. sugar
1 small chopped onion

Mix topping in a med to large sauce pan on the stove until hot and bubbling.
Top grilled pizza crust with a generous amount of topping and eat hot!

Thank you to Marisa Papetti from Cascadia Weekly for providing this recipe.
lemon cucumbers (cucumis sativus) are an heirloom cucumber variety dating back to 1894. They are pale to bright yellow, shaped like lemons. Use like any other cucumber, cool from the fridge with a little sprinkle of salt, in sandwiches, & salads.