At the Eat Local Resource Fair, I discovered an awesome company called Cybros. As a runner, I love my carbs, so I was thrilled to have a local grain company to turn to during the Eat Local Challenge (and in the weeks leading up to the Fox Cities Half Marathon – now was not the time to go on a low-carb diet).
Cybros is a company that specializes in sprouted-grain products. They are the only producer of sprouted grain breads in the central U.S. and they are located right here in Waukesha.
I’ve been eating my way through their 7-grain bread for breakfast and lunch (toast with jam from the Wauwatosa Farmers’ Market and peanut butter and jelly sandwiches). I don’t know what I like more – that there are 5 grams of protein per slice at only 65 calories or that it’s local.
Either way, I’m just glad I discovered it. (By the way, you can purchase Cybros’ products at Outpost and Sendiks).
Now get ready for one of the best local meals we’ve had since the challenge began – Load ‘Em Up Veggie Pizza.
This showcases all of my farmers’ market veggies in the best possible way. I also love that the crust is hearty and stands up a heap of toppings.
Load ‘Em Up Veggie Pizza
Makes 2 pizzas (and serves about 4)
One package Cybros Pizza Dough
Two cups Crystal Farms shredded mozzarella cheese
Veggies of your choice (sliced green pepper, onions, mushrooms)
Homemade Pizza Sauce
One 8-ounce can tomato sauce
Pizza seasoning, garlic powder, oregano, salt, pepper (to your liking)
Divide the pizza dough in half and roll out into two rounds. Place on round in a cast iron skillet and cook over medium heat for about 4 minutes. Next, place the pizza sauce on top and any toppings/cheeses you wish. Finish baking in the oven for about 8 minutes at 400 degrees (or until golden).
I love how the crust held up to all our toppings despite how thin we rolled it. It’s also really dense because of the grains and adds a unique, earthy flavor to the pizza – more fresh and natural.
Question: Do you make homemade pizzas? What are your favorite toppings?