Market + Recipe (New!)

To make these Thursday posts a little more interesting, especially for those out of towners who can't make it to market, my goal is to add a recipe every week. I'm not promising every week but I will do my best. But first, this week at market on Saturday, July 30, 2011, we will have:

-green beens

-beets

-red lettuce

-green lettuce

-parsley

-kale

-basil

-savoy cabbage

-flowers

-carrots

-garlic (next week!)

Anne and I LOVE making pizza. It is delicious, we use ingredients that are in season, and leftovers are a huge bonus. We like to make pizzas that have different toppings than your typical pizzas. We've done potato, leek, scape, kale, and more. This week we did 3 pizzas (though I only have pictures of 2). We made a cauliflower, bechamel, and cheese pizza, and our favorite, pattypan squash, caramelized onion, bacon, and cheese. Be creative with your toppings! Below is the recipe for our pizza dough because making it yourself is easy and beats any store bought dough. But, if you're looking to save time, store bought is not a bad option.

Dough:

Yield: dough for 2 pizzas on cookie sheet pans or round pans

1 tbsp yeast

pinch of sugar

3 tbsp lukewarm water

2 1/3 cups lukewarm water

6 cups flour

1 tsp salt

vegetable oil (for coating bowl)

Let yeast, sugar, and 3 tbsp of water sit for 5 minutes until yeast is bubbling. Mix with other ingredients and let rise, covered, in an oiled bowl for 1 1/2 hours. Punch down and divide into 2 parts. Spread on sheet and cover with a towel and let rise for about 20 minutes. Put toppings on pizza and bake for 15-20 minutes at 400 degrees or until done.

This dough is also awesome for grilled pizzas which is a summertime favorite of mine. You just make smaller rounds and place the dough on the grill (preferably on a griddle if you have one so the dough doesn't fall through). Grill dough on one side, flip, add toppings, then close the lid until the cheese is melted!

Happy pizza making!