Posts Tagged ‘That’s Amore’

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 Caitlin Saniga

A lot of goodies go under the top layer of cheese: pesto, eggplant, garlic, fresh basil and feta. But that brings me to a good question. How do you prefer your pizza? Toppings on top or cheese on top?

  • 1 head of garlic (I got mine from my co-worker Ryan’s garlic farm.)
  • 1 medium eggplant, cut into 1/2-inch dice
  • 1 tablespoon olive oil
  • pizza dough (half of this recipe)
  • 1/2 cup pesto
  • 1/4 cup chopped basil
  • 1/3 cup feta cheese
  • 1-2 cups mozzarella cheese

Preheat the oven to 450 degrees.

This is what the garlic should look like before you wrap it up.

Peel most of the layers of skin from the garlic head until you can see all of the individual cloves. Cut about 1/4 inch off the top of the head of garlic so that the flesh of each clove is partially exposed. Drizzle the top with olive oil and wrap the whole head in aluminum foil.

Spread the eggplant pieces over a baking sheet. Place the eggplant and garlic in the oven: the garlic for 12-15 minutes, and the eggplant, 20-23 minutes. When the garlic is cooked, it’s skin will be translucent and the cloves will be considerably softer and less aromatic. When the eggplant is cooked, it will be golden and somewhat shriveled, but not brown (or black!).

Remove the cloves of garlic from their skins by pushing them out with a fork. Careful! They’ll be hot! Slice the cloves into 2 or 3 pieces each.

Drizzle 1 tablespoon olive oil over the eggplant and toss gently.

In the meantime, your dough should be rising. When it’s ready, roll it out on a floured surface until it’s at a desired thickness. Transfer the dough to a greased baking sheet. Spread the pesto over the dough.

And this is the finished product. I served the pizza with roasted grape tomatoes and fresh basil.

Now, here’s where the process can differ depending on preference. If you like toppings on top, add the mozzarella cheese now. Add your toppings next. If you want to make your pizza exactly the way I did, spread your toppings over the pesto first: garlic, eggplant, basil and feta. Then cover everything with mozzarella.

Bake the pizza for 15 to 18 minutes. Remove it from the oven when the cheese is golden brown and the crust is a light golden color.

Makes 2 to 4 servings, depending on your appetite.

Recipe: Caitlin Saniga (crust recipe is Sarah’s)

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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