Garden Flatbread Pizzas

This past summer brought long hot days for our farm framily. The morning hours were spent weeding the gardens until the sun started to cook you alive. Then an 8 or 10 hour day at work or with the kids and then maybe a quick hour in the evening to water the garden, feed the animals and clean up for the day. Where does dinner come into play? Needless to say, no one wanted to cook dinner… and NO ONE wanted to clean up dinner!

In desperate times a solution arises… the Garden Flatbread Pizza. This culinary creation isn’t groundbreaking or novel. Many farm to table restaurants have something similar to it on their menus. But the simplicity is what makes it an ideal meal– you eat whatever you picked that day– presto! Check out variations from our summer…

 

Heirloom Tomato and Arugula Pizza

tomato1

The Bread: Nan bread (usually come in a pack of 6 pieces) OR Homemade milled grain pizza dough OR go Gluten free with Udi’s Pizza Dough

The Base: Keep it simple with a tomato sauce OR do a garlic cream sauce (roasted garlic and Alfredo sauce) OR for the “light” version- coat in virgin olive oil.

The Meat: Heirloom Tomatoes are “meat” enough for most- lightly blanched in boiling water or roasted over the fire; Add ground venison (browned in a skillet), pepperoni or grilled chicken if needed.

The Greens: ARUGULA!! Our late summer greens are bright green with a peppery finish. These are added after you cook the pizza in the oven. If you want the arugula cooked put them in a steamer for 2 minutes or in a bowl with a little water and microwave for 20 seconds.

Extras: Add goat cheese, blue cheese or fontina to complement the Arugula and Tomatoes.

Pop it in the oven at 400 degrees for 10-12 minutes, top with the Arugula at some salt!

 
The BPB Pizza (Basil, Peppers and Balsamic)

basil

The Bread: Nan bread (usually comes in a pack of 6 pieces) OR Homemade milled grain pizza dough OR go Gluten free with Udi’s Pizza Dough

The Base: On this one the Balsamic glaze mixed with the sautéed peppers and onions will create a compote that serves as your base (see below).

The Meat: No meat is required (really!) but if you insist… ground venison (browned in a skillet), pepperoni, sautéed mushrooms or ground beef.

The Greens: It’s all about the Basil! Fresh, shiny basil from the garden— maybe some baby spinach if you want to and if it’s in season.

Extras: Add honey goat cheese; mozzarella cheese; homemade fig jam (yep- just try it!)

Preheat oven to 400 degrees, top everything (including the greens) and cook for 10-12 minutes or until the bread has cooked to golden brown.

*Balsamic and peppers compote– dice two whole bell peppers (throw in a jalapeno pepper or a serrano for a little more spice) and ½ a yellow onion. Sauté in a pan with 2 tsp. olive oil until soft. Turn off heat and add two tbsp. of balsamic glaze and stir until fully mixed in.

 
Zucchini and Parmesan Pizza

zucc2

The Bread: Nan bread (usually comes in a pack of 6 pieces) OR Homemade milled grain pizza dough OR go Gluten free with Udi’s Pizza Dough

The Base: Keep it simple with a tomato sauce OR do a garlic cream sauce (roasted garlic and Alfredo sauce) OR for the “light” version-coat in virgin olive oil.

The Meat: No meat is required (really!) but if you insist… ground venison (browned in a skillet), pepperoni, sautéed mushrooms or ground beef.

The Greens: Zucchini, crookneck squash or even pat-a-pan squash can be diced and sautéed in olive oil or grated over your pizza for a perfect topping. Add some fresh oregano and purple basil for some flare!

Extras: Add grated parmesan cheese (not the stinky-feet stuff off the shelf!)

Preheat oven to 400 degrees, top everything (including the cooked zucchini) and cook for 10-12 minutes or until the bread has cooked to golden brown.

 

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