Monday, August 9, 2010
Eating in Season
Eating in season is something I have been trying very hard to incorporate into my family's life. We do fairly well for the most part but we continually try to do better. We belong to a wonderful CSA here in Vermont, Maplewood Organics. They supply us with heavenly produce all summer long and we occasionally buy some of their grass-fed beef. (Okay, enough of the shameless plugs.) Well today was a pick up day and I found myself with a mid sized bundle of kale, among other things. Now normally all kale in this house is systematically turned into kale chips and almost instantaneously inhaled by my children. My son enjoys it so much that he is growing a kale plant in our garden. We decided, however that today we had way too much to be turning into chips so we stopped off at the farm stand and grabbed some tomatoes and made some Tomato and Kale Pesto Pizza. This pizza is a real treat and easy to do!!
The dough I used is a standard pizza dough recipe. If you don't have a standard dough recipe you like to make, I am sure a quick search will yield tons of results. Once you have your dough together then:
Preheat oven to 350.
2 cups (packed) of fresh kale
3 cloves garlic or 3 garlic scapes
1/3 cup sunflower seeds
1/4 cup olive oil
2/3 cup ricotta cheese
2 cups sliced tomatoes (seeded, if you like)
2 oz. fresh mozzarella cheese
Make a pesto with the kale, garlic, sunflower seeds and olive oil in a food processor. Transfer the kale pesto to a medium mixing bowl and mix in the ricotta. Take your pie crust and spread the kale pesto cheese mixture all over it. (Leaving a border of about an inch or two.) Then top with the sliced tomatoes and then the fresh mozzarella.Bake for about 15-20 minutes or until cheese is melted and the crust is cooked. Allow the pie to rest for about 5 minutes before cutting.
The summer is SO GOOD!