Marinated Garden Tomato Pizza

 

The garden is overflowing with tomatoes and the cherry tomatoes are ripe and begging to be used.  I wait with such anticipation for this time of year.  I love tomatoes and so the bulk of my garden consists of various variety's of heirloom tomatoes.  
This is my all time favorite pizza, a crispy thin crust sprinkled with fresh mozzarella and parmesan cheese, then baked until bubbly and golden.  A colorful assortment of fresh from the garden cherry tomatoes marinated in a balsamic vinaigrette, then a dose of fresh basil chiffonade on top.  This pizza is over the top, delicious!

 Ingredients

For the crust...

2 teaspoons active dry yeast

3/4 cup plus 2 tablespoons lukewarm water (110°F)

2 cups all purpose flour

2 tablespoon extra virgin olive oil

1 teaspoon salt

1.  In a small bowl, combine the yeast, 1/4 cup warm water and 1/4 cup of the flour, stir well and then let sit for about 30 minutes.  Add the remaining 1 3/4 cups of flour, 1/2 cup plus 2 tablespoons warm water, olive oil and salt.  Mix the dough thoroughly with a wooden spoon and turn out onto a floured work surface.  Knead until smooth and elastic and just a bit tacky to the touch, about 10 minutes.  Roll into a ball and place on a floured counter top, place a large bowl over top and let rise until double in volume, about an hour.  

   

For the pizza...

12 oz. of cherry tomatoes, assorted varieties and colors, if possible otherwise all one color works also, cut in half

3 tablespoons extra virgin olive oil

3 tablespoon balsamic vinegar, I used white balsamic vinegar, either is good

1 clove garlic, minced

1/2 cup fresh basil, cut into thin strips (chiffonade) 

salt and fresh ground black pepper

16 oz. coarsely grated fresh mozzarella cheese

2 oz. freshly grated parmesan cheese

extra olive oil

Preheat oven to 500° F

 1.  In a medium bowl, whisk together, olive oil, vinegar and garlic.  Add salt and black pepper to taste.  Add tomato halves and toss gently, set aside.

 

2.  Punch down the risen pizza dough and shape into a large 16" circle, or 2 smaller 9" circles.  Place dough on a pizza pan or a mesh screen.  Rub a small amount of olive oil over entire crust.

3.  Sprinkle grated mozzarella evenly over dough, then add the parmesan evenly over mozzarella.

4.  Bake in the preheated oven for 8 minutes, or until bubbly and golden.

5.  As soon as the pizza comes out of the oven, top the pizza with the tomatoes and sprinkle with basil and serve immediately.  Enjoy!

 

 

For more great recipes click below!

Lavender and Lovage  

Honey Ginger Ice Cream with Balsamic Roasted Cherries

      Homemade ice cream is a summertime indulgence that I'm happy to indulge in any time of the year.  Whether you crank it by hand or let a motor do the work the result is a creamy, cool delight.  We are fortunate enough to live in an area where pastured fresh raw dairy and farm fresh eggs are readily available locally.  This recipe calls for just those ingredients.  The eggs in this recipe are used raw, so I would not recommend using anything but the freshest available, not from the grocery store.  The balsamic vinegar I used in this recipe was from Fiore, a dark chocolate balsamic vinegar, but any good quality balsamic vinegar will work well.

Ingredients

 

3 cups raw unpasteurized heavy cream

3 egg yolks from a local pastured source

1/3 - 1/2 cup raw honey, depending on your taste

1 Tablespoon arrowroot powder

2 Tablespoons finely minced crystallized ginger

the contents of 1 vanilla bean

3 cups of dark sweet cherries

2 Tablespoons brown sugar

2 Tablespoons dark balsamic vinegar

1.   Mix heavy cream, egg yolks, honey and arrowroot together in a large bowl, whisk together until completely incorporated.  Scrape the seeds out from the vanilla bean and add with the crystallized ginger to the cream mixture, mix well.  Cover and refrigerate for several hours.

 

2.     Preheat the oven to 400°.  Wash stem and pit the cherries, add to a bowl with the brown sugar and balsamic vinegar.  Toss together to mix.  Pour cherries in a baking dish in a single layer and bake for 10 - 14 minutes, glaze will bubble but don't allow it to get dark.  Remove from oven and cool.  Place cooled cherries in a bowl and refrigerate until cold.

 

3.   I used a motorized ice cream maker for this recipe.  Be sure your ice cream maker bowl has been frozen at least 24 hours in your freezer before using.  Follow manufacturers instructions and process as stated.  When your ice cream starts to thicken as shown...

... drain the cherries, (saving the liquid to pour over your ice cream, yum) and continue to churn until done.  Enjoy! 

 

For more great recipes, click the link below

What Kate Baked