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Pizza Pizza

Inspired by Rob's family tradition of having pizza on Sunday nights and the artisan pizzas of nearby Nantucket Baking Co., Rob and I have decided to go above and beyond frozen pizza to craft our own works of edible art on Sunday evenings. Before describing the two we've made so far, I should mention our Nantucket favorites. Kissing Da Silva has a curry creme sauce with green peppers, chicken, onions, mozzarella and red grapes. The Cultured Brute, Rob's favorite hands-down, has spinach, gorgonzola, mozarella, artichoke hearts and bacon. Our first creation began with word that there was a baker at the farmer's market a couple of blocks from our house who had amazing pizza crusts for $3. They are, indeed amazing. Here are the ingredients from our first pizza a couple of weeks ago:

  • Bova Bakery Italian Herb crust
  • Red sauce
  • Artichoke hearts
  • Pickled Garlic that a friend brought back for us from Gilroy, CA, garlic capital of the world
  • Monterrey Jack cheese
  • Red currants
You can see the Nantucket influence, although we don't usually eat meat at home, so our pizzas will primarily be vegetarian delights. For the one we made tonight, we had access to much more produce from the farmer's market, as well as our CSA share, which started last week. This one included:
  • Bova Bakery Green Pepper/Tomato/Onion Focaccio
  • Garlic butter bechamel sauce (recipe below)
  • Farmer's market green pepper, asparagus and yellow squash sauteed in olive oil and balsamic vinegar
  • Fresh tomatoes
  • Dill cheese from the farmer's market
  • Scallions and spinach from our CSA share
We'll have to work on names that are half as creative as Nantucket. Here is a photo of the latest creation:6-10-07%20pizza.jpg
It tasted as lovely as it looks.

Garlic Butter Bechamel
  1. Melt 2 Tbsp. of butter in a small sauce pan.
  2. Add 4 cloves crushed garlic. Sautee one minute.
  3. Add 2 Tbsp. unbleached white flour and stir until blended.
  4. Add 1 c. warm milk and stir until simmering and thickened.
  5. Add salt and pepper to taste.
Makes enough sauce for one large pizza.

Posted by Kirstin Vander Giessen-Reitsma on June 10, 2007 9:08 PM |

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