Monday, August 22, 2011

Saturday Lunch: pizza edition

Sorry I'm running so behind on blogging right now. I wish I had a good excuse, but other than lazing about and staying up too late chatting with friends, I really have no excuses. But onward to Saturday Lunch!

Finn accompanied me to the farmer's market bright and early on Saturday morning and we found so many goodies that would be delicious on a pizza that we decided to make that our Saturday Lunch plan. From the crusts which were made with locally milled organic flour to the sauce made from locally grown heirloom tomatoes, we did a great job of keeping our pizza as local as possible.

We found some colorful purple and red peppers and sweet onions to top one of our pizzas.

Local heirloom garlic was gently sauteed whole to finely dice for another pizza.

The sauce recipe was loosely based on this one, but doubled with no fennel seed or parmesan and green pepper from our garden instead of celery. I also used about 4 lbs of fresh tomatoes in place of the canned.

Ultimately, we had one sauteed garlic and fresh heirloom tomato pizza topped with raw mild cheddar cheese.

Another pizza topped with lightly sauteed peppers and onions and sprinkled with mozzerella.

And lastly we enjoyed a raw cashew pesto pizza using some basil from our back deck.

The final total was probably 85-90% local so not entirely a farmer's market meal. But pretty close!

1 comment:

  1. Looks amazing! I have to share my favorite home made pizz toppings -- pesto base, carmelized onion, sun dried tomato, dried mission figs (the dark ones) and goat cheese. YUM!!!


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