This week's Ripe Recipe is from the Food Shuttle's very own Chef Terri Hutter. Can you think of anything better than homemade pizza? We can't.
CHEF TERRI’S WHITE PIZZA WITH FRESH MOZZARELLA, TOMATO SALAD AND BASIL DRIZZLE
PREHEAT OVEN TO 500 degrees for 30 minutes. If you have a pizza stone, preheat it, too.
I don’t have a garden at home so all the produce and the cheese came in my box from the Durham Collaborative CSA. It includes things from Harland’s Creek Farm, Pine Knot Farm, Fickle Creek Farm and Chapel Hill Creamery.
PIZZA DOUGH- use your favorite recipe; buy some from the grocery store or your favorite pizza shop. My version uses about 4 cups flour. I use 1 cup whole wheat flour (from Brinkley Farms at the Durham Farmers Market) to 3 cups all purpose flour.
OLIVE OIL
FRESH MOZZARELLA CHEESE (from Chapel Hill Creamery, they sell at a number of local farmers markets), thinly sliced.
TOMATO SALAD
Use whatever type of tomatoes you grow. I used Sungold cherry tomatoes & some kind of red tomato. Cut them up, add chopped fresh garlic (really fresh, like from the garden or farmer’s market not the supermarket) and sliced green onion. Sure, you can use any type of onion. Add some salt & pepper.
BASIL DRIZZLE
Kind of like pesto but just the basil, garlic and olive oil. Salt & pepper. Put them a food processor or blender & give it a whirl. Not too long or the oil gets kind of bitter.
ASSEMBLE PIZZA
- Brush dough with olive oil, top with cheese. Spread the cheese out, it should not cover the dough.
- Bake until done, should be about 10-15 minutes
- Pull the pizza out of the oven & cut. Top each slice with tomato salad & basil drizzle.
- Share with family and friends. Or eat it yourself and serve something else to family and friends.
- Let us know how it turns out in the Comments Section!