Tags
baking, balsamic, basil, dough, pistachios, pizza, ricotta, spring, strawberries, vegetarian
I was pretty stoked to find out that a farmer’s market now takes place at my Y every Tuesday morning. Produce and elliptical in one trip! Health made easy! And yeah, Tuesday morning maybe seems like an odd time, but I wasn’t the only person there. I guess there are other people here who keep odd hours and like fresh, local food.
I had been thinking of making a pizza with the swiss chard and zucchini because, heck, there is NO PIZZA on this 1.75 year-old baking blog. But then I started to worry about the strawberries and how ripe they were. I can throw strawberries on dough and call it pizza…right? How about letting them hang out with basil in some balsamic vinegar first? I like where this is going!
Pizza without cheese is totally a thing, but not in my dreams. That’s when I was faced with a dilemma: goat cheese would be an absolute no-brainer on a strawberry basil pizza. However, as I was pretty sure that I’d be the only person eating this experiment, umm…no. Ricotta was the next good option, and then since it’s kind of bland, I thought salted pistachios would be a good accessory. Food jewelry!
It’s kind of an odd pizza, but totally works! You know that space somewhere between sweet and savory? There’s where you’ll find this pizza, but it could be pushed more either way if you choose. As it is, I could see it on a brunch table or served as a springy appetizer.
p.s. Please use goat cheese if you’re into it.
To recreate the pizza, here is what I did:
- I made Jim Lahey’s no knead pizza dough as found on Shutterbean. It’s really easy and makes enough for two pizzas!
- After greasing up the pan, I spread out the dough and then coated it with 1 tablespoon of olive oil. Then I covered it with strawberries with basil and balsamic from Rufus’ Guide.
- Finally before baking, I dotted the pizza with about 1/4 to 1/3 cup of ricotta and then seasoned everything with coarse black pepper. (The dough recipe says to bake at 500F for 18-20 minutes, but mine was ready after 15!)
- When finished, I sprinkled with 1/4 cup of chopped, roasted/salted pistachios.
Hello, crazy pizza!
If you make this and have leftovers, heat the slices up in the oven so they’re crispy! Soggy microwaved strawberry pizza is not a good thing…trust me.
And now I’m craving this ice cream.
Oh that looks amazing. Am so glad strawberries are starting to show up in the market. Glad you liked the strawberries in basil and took it to another level.
Methinks I must try this given the amount of pleasure I got from reading/looking at the gorgeous photos. Thank you for improving the quality of life through amazing food!
How nice that you have a farmer’s market so handy to you now! This pizza looks like none I’ve ever seen before and it looks delicious.
Mmmm looks amazing! This inspires me to be more creative with my next pizza. P.S. I have that same zebra-striped plate )
Oh wow, this looks droolerific! SO GOOD!
I love that pizza dough recipe too! Wonder if we could do pick your own berries in Fredericksburg yet?
Yum!!!
Greg – I remembered that recipe from when you posted it last year! Had just the amount of balsamic left, so it was perfect.
Jenina – Let me know if you make it! I was just recently craving that pizza we made with all the banana peppers way back in Aspen. Yum…
Paula – Yeah, I sometimes can’t go to the more common Saturday morning ones, so it was exciting.
The Sundress Chef – Gotta love Target!
Zen and Genki – Now there’s a good word! Thanks!
Ginny – I’m looking forward to baking up the other half! Ooo, I didn’t realize they had that there. Fun!
Amber – Agreed!
Cool, what a great idea! Everything sounds so very yummy:)
And speaking of Swiss chard, my little seedlings just popped their heads aboveground yesterday!
This looks really creative and amazing. I bet it’s great. I would eat it but don’t know if my kids would.
It was so tasty! I managed to snag a bite! Thanks for sharing Jessica : )
Emma – I am imagining the sprouts coming out of the snow!
Baker on the Rise – Yeah, I don’t think this seems very kid friendly…unless you baked the pizza dough alone and then spread peanut butter and topped it with strawberries and bananas maybe? (I kind of want that now..)
Maddie – Thanks for helping me with the crazy smoke detectors and you totally could have had more if you wanted! You’ll have to help me decide what kind of pizza to make with the other half of the dough. :)
hehe, no, we are growing them under a grow lamp indoors :) dumb snow!
This is amazing and delicious-looking. I am indeed a fan of goat cheese, so I will have to try this out. You and your crazy flavor combinations – I approve (because I know you were seeking my approval, I just wanted to let you know).
Emma – aww, that sounds like me when I lived in Cleveland. My mom sent me some happy lamps. haha.
Mary – I always seek your approval! (phew)
Looks amazing Jessica! It is so fun to catch up on your blog!
Gah! Maybe I’ll be inspired to cook something inspired now.
D’Arcy – Thanks! And thanks for reading!
Jill – Usually I feel like I need to have ideas in my head before going to farmer’s markets, but this time I made it work the other way. Maybe see if that inspires you!
If there is one thing I love it’s combinations of sweet and savory, esp when cheese in involved. This looks so tasty. (plus I guessed it on instagram! winner winner chicken dinner)
Pingback: Banoffee Pie | bake me away!
Pingback: Kale for Beginners | bake me away!
Pingback: Griffin to Go: Tossed In for Extra Flavor | SavorSA