If you have talked to me lately, you have probably heard of my love of Good Eggs. This is a relatively new company, started last year in the Bay Area and starting up in Brooklyn and LA now. At first I was resistant to try to it as how good could food be if I did not get a chance to touch it? I had been similarly resistant to try delivery service from Safeway.
Back in May, we were headed out of town for a long weekend and the return flight would get us in very late on Monday night, which meant the grocery store was pretty much out of the question. Since I had tried fruit and veggie delivery Farm Fresh to You last year, I decided to give Good Eggs a whirl. I opted for the pick-up service the first time. Essentially, you meet up with the delivery truck at a set time in a set location.
The delivery guy, Ben, was super nice and I remember saying to him “I will probably only be an infrequent user.” Flash forward to now and well, ya, we have ordered every week since and opted for the reasonably priced delivery service (only $3.99) as apparently it is possible for someone else to make sure the produce is good without you touching it first.
Last week they posted a photo of some delicious looking leek & goat cheese pizza on their Facebook page and I just had to make it. We also received a beautiful variety of veggies this week – beets, eggplant, real baby carrots (not the machine made ones), and zucchini.
For the roasted veggies, I just cut up the veggies into equal sizes. I kept them all on the long side as I wanted to cook the carrots just sliced in half due to their adorable size.
Then I tossed them with a healthy amount of olive oil and seasoned with salt, pepper and thyme. Popped them in the oven at 425 for about 25 minutes, tossing them with a spatula every 10 minutes and voila tasty veggies.
For the pizza, I followed the instructions from Good Eggs to sauté the leeks in olive oil, then put them on the Pizza Politana pizza dough with a bit of crumbled Harley Farms goat cheese and thyme, if you have it. Cook the pizza at the highest setting your oven will allow and with the rack at the lowest position. I use little pizza stones as we like a “well done” crust in our home. And, a pizza peel is somewhat handy too. Takes a bit of practice to get the pizzas off the peel in one move.