A Wish List and Our Love for Garden Pizza

So, here we are in Maine, on the land where we hope to plant our nursery soon.  We have received our biodegradable pots for the plum trees we give to new members (thank you, FertilUSA), we have tools from Home Depot to start planting, Adams County Nursery has donated trees.  We just have a few more things on our wishlist:

1. Soil amendments, such as compost and mulch
2. Materials for a fence to prevent deer from eating our fruit trees
3. A little garden pizza for energy, joy and well-being

Our garden pizza, if we do say so ourselves, is a rather gourmet favorite of practically everyone we know.  That's because we make it at least once a week, so we've had plenty of practice at making the dough just right and devising the most delicious combinations of ingredients we pick straight from our garden.  Yes, our pizzas are grown and made with love you can taste.  Now, we'd like to share the love--and share our recipe--so you can enjoy the deliciousness at home.

Ingredients for One Large & Healthy Garden Pizza of Love
(as always, they're best if you grow them yourself)

For the crust:

2 cups of flour (whole wheat is healthier and works great with this recipe)
1 tsp salt
2 tsp baking powder
2/3 cup water
1/8 cup vegetable oil (optional)
dash of cornmeal
one large, holy metal pan or pizza stone
...and keep the flour handy for a few more finger-fulls

First, start the grill on high or preheat the oven to 450 degrees.  Then, turn it down to medium-heat or 325 degrees.

Mix flour, salt, baking powder, and water in a bowl.  Knead those ingredients on a floured cutting board until just workable (about two minutes or so).   Roll into a nice ball with your hands and cover with a thin layer of oil.  Add a tiny bit more flour to the ball of dough and to a rolling pin (or empty wine bottle--whatever works). Roll out the dough as thin as you can get it.  (If you like it thin and crispy like we do, the dough will be about one-and-a-half feet in diameter before you put it on the pan.)  Spread some oil and sprinkle some cornmeal onto a pan or pizza stone and lift the dough onto the pan. 

And now, for our patented crust-grilling process (TM):

Take the pizza dough out to the grill or put it in the oven just for about two minutes with no toppings until it is thoroughly warm.  Remove from heat and flip it over before adding the toppings.

For the toppings*:

*What we put on our pizza is as creative as our whims and as variable as the weather.  They range from white sauce with cheese, kale and mushroom to fresh pesto, mashed potato, and asparagus.  Feel free to use our guidelines and add or subtract whatever you'd like.

1 freshly sliced tomato (lay these down first in place of sauce)
1/2 cup sliced fresh mozzarella (or vegan alternative)
1/2 cup extra-sharp cheddar (or vegan alternative)
lots of chopped veggies (kale, spinach, squash)
lots of chopped herbs (fresh basil, oregano, rosemary)
1/4 cup romano, parmesan, or vegan alternative

Put it all on with love, but leave a little extra romano on the side to add after the pizza has cooked and cooled down a bit.  (Cooking temperature is medium to medium-high, and time in the oven is about 10 minutes, or until it looks irresistible.)  Cut in little abstract shapes and marvel at what a garden pizza-master you are.

Thanks again for reading!  More to come...