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by Caitlin Saniga

A word of advice: Don’t serve this to your meat-and-potatoes-loving boyfriend for dinner. He’s going to think it’s dessert. But that’s exactly why I love this pizza. It’s a little bit sweet, and it’s all mine!

  • pizza dough
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 20-30 basil leaves
  • 2 nectarines, pitted and sliced into 1/2-inch crescents
  • 2 small roma tomatoes, sliced into 1/2-inch crescents
  • 2 ounces (or more!) fresh mozzarella cheese, cut into cubes

Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour.

While the dough is rising, whisk together the oil, honey, vinegar, garlic salt and pepper.

I served this with red coleslaw with grapes.

Preheat the oven to 450 degrees.

When the dough is ready, roll it out on a floured surface. Transfer the dough to a greased (or floured) baking sheet.

Brush the vinaigrette over the dough. Cover the top of the dough with basil leaves. Next, arrange the slices of nectarine and tomatoes over the basil. Place the chunks of mozzarella over the fruit, and sprinkle green onions on top.

Bake for 15-18 minutes, until the crust is golden brown and the cheese is melted and golden.

Makes a pizza big enough for 6 medium slices.

Recipe: Caitlin Saniga (recipe for red coleslaw with grapes)

Photos: Caitlin Saniga

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Sarah Steimer

Everyone needs a staple pizza crust recipe! Our stand-by ingredients usually consist of the sauce, fresh mozzarella, tomatoes, spinach and onion. This slice also has roasted red pepper and fresh basil.

Everyone needs a staple pizza crust recipe! Our stand-by ingredients usually consist of the sauce, fresh mozzarella, tomatoes, spinach, onion and crushed red pepper. This slice also has roasted red pepper and fresh basil.

FOR SAUCE:

  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 large garlic clove, minced
  • 1/2 teaspoon paprika
  • 1-2 tablespoons sugar (depends on how sweet you like your sauce)
  • 1 tablespoon red wine vinegar or plain vinegar
  • salt and pepper

Combine all ingredients well. Adjust the seasoning to taste. Makes about 2 cups sauce, which you can freeze in a baggie or tupperware for later use.

FOR CRUST (enough for two pizzas):

  • 1 1/2 cups warm water
  • 2 packets dry yeast (about 5 teaspoons yeast)
  • 2 tablespoons sugar

    I prefer to make the full recipe, using half all-purpose flour and half whole wheat flour. I always freeze half of the dough for another day.

    I prefer to make the full recipe, using half all-purpose flour and half whole wheat flour. I always freeze half of the dough for another day.

  • 1/4 cup olive oil, plus more for the bowl and brushing
  • 2 teaspoons coarse salt
  • 4 cups all-purpose flour – OR – 2 cups all-purpose and 2 cups wheat flour

Adjust the racks in your oven so there is enough room for a large bowl to sit. Heat the oven to its lowest temperature. Before you begin mixing the dough, turn the oven off. This creates a warm — but not too hot — place for the dough to rise.

Place the warm water in a medium bowl and sprinkle the yeast in. Let sit for about 5 minutes, or until foamy.

Whisk in the sugar, olive oil and salt. Transfer the mixture to either a stand mixer fitted with the dough hook or a food processor fitted with the dough blade. You can also mix by hand with a wooden spoon.

Add the flour a little at a time to the yeast mixture until the dough forms and is smooth, but do not overmix.

Lightly oil a large bowl. Place the dough in the bowl and lightly oil the top of the dough. Cover with a kitchen towel and place in the warm oven to rise, about 1 hour.

This is my pizza after the crust has baked for about 5 minutes, but the toppings are uncooked. My pizzas only take about 15 minutes after this point.

This is my pizza after the crust has baked for about 5 minutes, but the toppings are uncooked. My pizzas only take about 15 minutes after this point.

Once the dough has risen, turn it out onto a lightly floured surface. Knead just 2-3 times. Divide the dough in half. If only making one pizza, place on half into a large freezer bag. It can be stored for up to three months.

Preheat the oven to 425 degrees. Lightly oil a baking sheet (or use your pizza stone, if you’re lucky enough to have that!). Gently press the dough into a large oval or rectangular shape slightly smaller than the baking sheet itself, about 17 inches by 12 inches. Brush with olive oil.

I prefer to prebake the crust a little, about 5 minutes in the oven, but you can also immediately top the unbaked crust and bake everything at once!

Bake the pizza, with toppings, for about 15-20 minutes, or until the crust is golden brown and the cheese has melted.

Crust recipe adapted from: Martha Stewart

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