Asparagus Pizza with Salami and Feta

If you slice it thin or use slender stalks, you can put raw asparagus on a pizza and it will come out of the oven done to perfection. Here it is nicely counterpointed by the rich saltiness of feta and salami. (Feel free to skip the salami for a still delicious vegetarian version.)

1 14-inch pizza crust
Olive oil
1/2 cup tomato sauce
1/4 lb asparagus, slice in 1/8-1/4-inch rounds
2 stalks green garlic, thinly sliced (including greens)
2 ounces diced salami
2 ounces crumbled feta
2 ounces shredded mozzarella

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the tomato sauce over the crust. Distribute the asparagus, green garlic, salami, and feta over the crust, then top with mozzarella.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Pizza with Ramps and Feta

A simple pizza that celebrates fresh ramps.

1 14-inch pizza crust
Olive oil
3 ounces shredded mozzarella
1 bunch ramps (about 3 ounces)
2-3 ounces crumbled feta

Preheat the oven to 450 degrees. Lightly paint the crust with olive oil, then sprinkle with mozzarella.

Clean the ramps and slice off the very bottom part with the roots. Slice up the rest of the ramps, from the bulb to the leaves, in about 1/8-inch slices.

Spread the sliced ramps over the mozzarella. They will cover it generously. Scatter the feta over the ramps.

Bake the pizza for 15-18 minutes, until the crust is done and the feta begins to brown on top.

Serves about 3.

Pizza with Caramelized Onions, Blue Cheese, and Dried Tomatoes

Here's something else to do with some of those caramelized onions, combined here with local blue cheese (I used Quabbin Blue from Chase Hill Farm) and tomatoes that I dried last summer. The result is layers of flavor that bring out added depth in each other. Sweeter varieties of home-dried tomatoes worked very well here.

1 14-inch pizza crust
Olive oil
2-3 ounces shredded mozzarella
1 cup caramelized onions
3 ounces blue cheese, crumbled or diced
1/4 cup rehydrated dried tomatoes, chopped
Salt and pepper to taste

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Sprinkle the mozzarella over the pizza crust, then add the onions, distributing them across the pizza. Add the blue cheese and dried tomatoes, then give it a light sprinkling of salt and pepper.

Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Pizza with Corn, Dried Tomatoes, and Pesto

If you don't freeze anything else in the summer, it's worth putting away some local sweet corn. Slice it off the cob, blanch, cool, and freeze in ziploc bags...then bring it out when you want a taste of summer sweetness. It's a world away from the frozen corn you can buy at the store. Of course, while you're at it, you might as well freeze some pesto too...

1 14-inch pizza crust
olive oil
2-3 ounces shredded mozzarella
3/4 cup corn kernels (thawed if frozen)
1/4 cup rehydrated dried tomatoes, chopped
1/2 cup pesto

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the pizza crust, then distribute the corn and tomatoes over the cheese. Dot with blobs of pesto.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Spinach Pesto Pizza with Feta

Each summer, with my son's help, I make a bunch of basil pesto and stash it in the freezer in quantities packaged just right for pizza (1/2 cup) or a pound of pasta (1 cup). I welcome its blast of flavor every time I pull a package out of the freezer. Here it makes a nice base for fresh local hoophouse spinach and local feta cheese. You can optionally add chopped canned artichoke hearts here - not local, but delicious with these ingredients.

1 14-inch pizza crust
1/2 cup basil pesto
4 ounces well chopped fresh spinach
1 cup artichoke hearts, coarsely chopped (about half a can) (optional)
2-3 ounces crumbled feta
1 ounces shredded mozzarella

Preheat the oven to 450 degrees.

Spread the pesto over the pizza crust. Spread the spinach over it, then strew the feta and artichoke hearts (if using) over the spinach. Top with mozzarella.

Bake for 15-18 minutes, until crust done and cheese begins to brown.

Serves 3-4.

Chicken Spinach Pizza with Chili Peppers

Using some nice hoop house grown local spinach and pickled jalapenos from our garden. You can skip the chicken if you like, but it does play nicely with the greens and chilies.

1 14-inch pizza crust
Olive oil
3 ounces spinach, washed and finely chopped
1 cup diced cooked chicken
2 Tbsp chopped pickled chili peppers (or to taste)
3 ounces shredded mozzarella

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the spinach over the pizza crust, then distribute the chicken and the chili peppers over it. Be sure to spread the chilies evenly so you don't get an overly hot bite. Top with mozzarella.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Pizza with Brussels Sprouts, Salami, and Goat Cheese

Brussels sprouts on pizza? You bet! Just slice them thin (no need to precook) and you get this delicious, nutty, roasted-Brussels-sprouts flavor on your pizza. I made this with some local goat cheese from Hillman farm and the last of the Brussels sprouts from our garden. Substitute bacon or pepperoni for the salami if you like.

1 14-inch pizza crust
Olive oil
3/4 - 1 cup thinly sliced Brussels sprouts
2-3 ounces shredded mozzarella
2 ounces salami, sliced thin or diced
2-3 ounces goat cheese
1/2 tsp chopped fresh rosemary
Salt and pepper to taste

Preheat the oven to 450 degrees. Lightly brush the pizza crust with olive oil.

Combine the sliced Brussels sprouts with a little more olive oil in a small bowl and toss to coat.

Spread the mozzarella over the pizza crust. Distribute the sprouts and salami over it, then dot with goat cheese. Sprinkle with the rosemary, salt, and pepper.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Asparagus Feta Pizza

Slice the asparagus fairly thin and it will come out of the oven just right - tender but still with a little crunch.

1 14-inch pizza crust
Olive oil
1/2 cup tomato sauce
4-6 ounces asparagus, thinly sliced into rounds or on the diagonal
4 ounces crumbled feta
1/2 tsp dried dill or 1 Tbsp chopped fresh dill
Salt and pepper to taste
2 ounces shredded mozzarella (optional)

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the tomato sauce over the crust, then add the asparagus and feta distributed over the tomato sauce. Sprinkle with dill, then salt and pepper. If desired, top with a scattering of mozzarella.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Pizza with Ramps, Eggs, and Bacon

I guess I'm on kind of an egg kick this spring. This is easy and delicious (even my six-year-old liked it!). You can really taste the flavor of the ramps alongside the bacon and egg, and the eggs come out just right with the yolks still gooey.

1 14-inch pizza crust

Olive oil

3 ounces shredded mozzarella

3 ounces ramps (1 small bunch), roots trimmed off and remainder thinly sliced (including leaves)

3 slices cooked bacon, diced

4 eggs (up to 6 if desired)

Salt and pepper to taste

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the crust, then spread the ramps and bacon over the cheese. Bake for 12 minutes.

Ready to go in the oven for the first round

Remove the pizza from the oven (leave the oven on). Carefully crack each egg onto the pizza, then carefully put the pizza back in the oven for another 4-6 minutes. You want the whites to be fully set but the yolks to still be gooey (not totally runny).

Serve hot, and slice with care.

Serves 3-4.

Pizza with Roasted Red Peppers, Goat Cheese, and Fresh Arugula

I borrowed a trick learned from the chefs at Mag Pie and tossed fresh arugula on here after baking - delicious, and a perfect contrast to the roasted peppers and goat cheese.

1 14-inch pizza crust
Olive oil
3-4 ounces shredded mozzarella
2 ounces roasted red peppers, sliced
1 medium shallot, finely chopped
2 ounces goat cheese
1 1/2 cups chopped fresh arugula (raw)

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Sprinkle the mozzarella over the pizza crust, then add the sliced roasted red peppers. Sprinkle with shallots, then dot with goat cheese. Bake for 15-18 minutes, until the crust is done and cheese begins to brown. Upon removing from the oven, sprinkle the arugula over the top of the pizza. Serve immediately.

Serves 3-4.

Pizza with Roasted Cherry Tomatoes and Feta

Tangy, sweet, and salty with Fire Roasted Cherry Tomatoes and feta. A great way to enjoy some of the last flavors of summer. You can, of course, substitute tomatoes roasted in the oven. If you like, sprinkle a bit of chopped fresh parsley, sage, or thyme over the pizza after it comes out of the oven.

1 14-inch pizza crust
Olive oil
2-3 oz shredded mozzarella
1 1/2 - 2 cups Fire Roasted Cherry Tomatoes
1 large shallot, finely chopped
2-3 oz crumbled feta
Freshly ground black pepper
Finely chopped fresh herbs (optional) - 1 Tbsp parsley or 1 tsp sage or thyme

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the crust, then add the tomatoes, shallot, and feta, and top with a bit of freshly ground black pepper.

Bake for 15-18 minutes, until crust is done and cheese begins to brown. Top with herbs if desired.

Serves 3-4.

Strawberry Balsamic Pizza with Arugula, Feta, and Basil

Paired with salty and tangy ingredients, strawberries do savory as well as sweet.  Substitute goat cheese for the feta if you like.

1 cup sliced fresh strawberries
2 tsp balsamic vinegar
1 14-inch pizza crust (whole wheat is good here)
Olive oil
2-3 oz shredded mozzarella
1 1/2 cups chopped arugula
3 oz crumbled feta
Freshly ground black pepper to taste
1/2 cup chopped fresh basil

Combine the strawberries and vinegar in a bowl and toss to coat thoroughly. Toss a few more times while you prepare the rest of the pizza.

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the oiled crust, then top with arugula.  Using your fingers or a slotted spoon, remove strawberries from the vinegar and scatter them over the pizza (discard any remaining vinegar or use it to make salad dressing). Top with feta and a grind or two of black pepper.

Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.  When you remove it from the oven, top with the basil and serve.

Serves 3-4.

Pizza with Zucchini, Scapes, and Feta

Picked up some of the first zucchini of the season at the farmers market this weekend!  As an added bonus, with the squash finely diced, my five-year-old surprised me by munching it all right down instead of picking it off.  Any type of summer squash, green or yellow or both, will do nicely here.

1 14-inch pizza crust
Olive oil
1/2 - 2/3 cup tomato sauce
1/2 cup chopped scapes
1 1/2 - 2 cups finely diced zucchini or summer squash
3-4 oz crumbled feta
Freshly ground black pepper
1/2 cup basil leaves cut into slender ribbons (chiffonade)

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the tomato sauce over the pizza crust, then scatter the scapes and squash over it.  Top with the feta and a fresh grind of pepper.  Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.  When you take the pizza out of the oven, scatter the basil over the top.

Serves 3-4.

Pizza with Arugula, Feta, and Roasted Eggplant Puree

I was so excited last fall when I finally found a way to freeze eggplant that resulted in a product worth eating.  It has been especially good on pizza - like this one.

1 14-inch pizza crust
Olive oil
1 cup roasted eggplant puree (thaw in warm water if frozen)
1/4 arugula, chopped
2-3 oz. crumbled feta
1-2 Tbsp pine nuts
Salt and pepper
2 oz. shredded or cubed mozzarella

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the eggplant over the pizza crust, then top with arugula.  Sprinkle with feta, pine nuts, salt and pepper, and mozzarella.  Bake for 15-18 minutes, until crust is done and cheese is beginning to brown.

Serves 3-4.

Pesto Pizza with Red Pepper, Dried Tomatoes, and Gouda

Cooking from the freezer and pantry tonight - this represented the last of the frozen pesto from last year.  No more pesto for a couple months, until I can make it fresh from the garden again.  (Lots of peppers left in the freezer still, though.)  I made this with some excellent Gouda from Upinngil Farm.

1 14-inch pizza crust
olive oil
1/2 cup basil pesto (thawed if frozen)
1 red bell pepper, diced
1/4 - 1/2 cup dried tomatoes, rehydrated
2-3 oz Gouda, in small cubes

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the pesto over the crust, then sprinkle with the pepper, tomatoes, and Gouda.  Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Southwestern Spinach Pizza

Nice and green with a little tang and spice.  Don't skip the pickled peppers unless you really can't stand the heat - they are really good here.

To quickly steam spinach for an application like this, I rinse it well and put in a large microwaveable bowl with a plate covering and cook for 1-2 minutes on high.

1 14-inch pizza crust
olive oil
2-3 oz. shredded mozzarella
1/4 lb spinach, stemmed and lightly steamed
1/4 cup salsa (spiciness to your taste)
2-3 Tbsp sliced pickled hot peppers
2 oz. sharp cheddar, in small cubes or slices

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the pizza crust, then top with the spinach.  Dab with salsa and sprinkle with hot peppers and cheddar.  Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Spinach Apple Pizza with Dried Tomatoes and Gouda

I made this with some of the last local apples of the season (thanks Apex Orchards!), local spinach, dried tomatoes from my own garden, and Gouda cheese made by Upinngil Farm.

1 14-inch pizza crust
olive oil
1/4 lb spinach, lightly steamed
1 small apple, cored and thinly sliced
1/4 cup dried tomatoes, reconstituted in hot water and drained
2 oz Gouda, in small chunks
2-3 oz. mozzarella, shredded or in small chunks

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the steamed spinach over the oiled pizza crust.  Top with slices of apple and dried tomato, then sprinkle with the Gouda and mozzarella.  Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Kale Pesto

As long as you don't expect this to be basil, it's delicious.  Not only a good winter substitute for fresh basil pesto, but tasty in its own right.  Also: made of kale yet happily consumed by my leafy-green-eschewing five-year-old (who loves pesto).  Serve it with pasta like you would any pesto, or on pizza, perhaps with some roasted winter squash and pesto.  Lacinato (dinosaur) kale is best here, but use whatever you have.  Red Russian would be a good second choice.

8-12 oz kale (1 large bunch)
2 cloves garlic, peeled
1 cup toasted walnuts
1 Tbsp lemon juice, or more to taste
Olive oil
Salt and pepper to taste

Steam or boil the kale until nicely wilted but not mushy, then let it cool until you can handle it.

Place the cooked kale, garlic, walnuts, and lemon juice in a food processor.  Add a couple tablespoons of olive oil and puree.  Add additional olive oil until it reaches a consistency you like.  Add salt and pepper to taste.  Use immediately, refrigerate, or freeze.

Makes 1 1/2 -2 cups.

Pizza with Dried Tomatoes, Feta, and Chicken

Every summer I dry some of the tomatoes from our garden.  My five-year-old actually enjoyed just snacking on them sometimes (they come out crisp), but I also really enjoy having a ready supply of these tasty morsels available all winter - and basically for free.  Here I combined them with feta and chicken for a savory winter pizza.  Skip the chicken for a lighter vegetarian version.

1/2 cup dried tomatoes
1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 1/2 cups cooked shredded or diced chicken
2-3 oz. crumbled feta
1 tsp chopped fresh rosemary
2-3 oz. shredded mozzarella (optional)

Preheat the oven to 450 degrees.

Place the dried tomatoes in a bowl and pour enough boiling water over to just cover them.  Let them soak for 5-10 minutes, then drain and, if desired, chop.

Pain the pizza crust lightly with olive oil.  Spread the tomato sauce over it, then add the chicken, dried tomatoes, feta, and rosemary.  Top with the mozzarella, if using.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Pizza with Squash, Spinach, and Goat Cheese

Like the green salad I posted earlier this month, this recipe leverages the Caramelized Roasted Butternut Cubes my sister and I made at Christmas.  Do try them; it's a really excellent treatment for squash.

14-inch pizza crust
Olive oil
2-3 oz. shredded mozzarella
1/4 lb spinach, well chopped or cut into ribbons
1 1/2 cups Caramelized Roasted Butternut Cubes
2-3 oz. crumbled goat cheese
Salt and pepper to taste

Preheat the oven to 450 degrees.  Lightly paint the crust with olive oil.

Sprinkle the crust with mozzarella, then cover with spinach.  Add squash for the next layer, then goat cheese.  Add a sprinkle of salt and pepper.  Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.