93
yield: 1 pie
Farmer's Market Pizza
pizza crust (prebaked or dough)
flour
3 tomatoes, variety of heirloom, Roma, and globe
¼ teaspoon salt
1
/
8
teaspoon black pepper
½ cup basil pesto (page 46)
2-3 heads of sweet corn, roasted
8 ounces mozzarella, sliced
3 tablespoons basil, chopped
handful of arugula
handful torn kale
½ cup parmesan
½ Vidallia onion, thinly sliced
Preheat oven to 450 degrees. Sprinkle flour onto
baking sheet, then lay prebaked pizza crust on top
or roll out pizza dough with a rolling pin before
placing on the sheet. Spread pesto over pizza crust.
Cut roasted sweet corn off the cob and spread it
over pesto. Cut tomatoes into slices, laying them
on top of the pesto and corn. Sprinkle salt and
pepper over tomatoes. Add sliced mozzarella
and kale leaves to pizza top. Bake for 15 minutes
or until golden brown. Garnish with arugula and
parmesan.
Everyone loves pizza, and what a great meal for the whole family. Any combination of summer vegetables may be used. I like to
add some fresh pesto and garnish with fresh basil just before serving.
farmer's table
