Modified Margherita

I'm a pizza purist, so this time of the year is a perfect time to make my favorite pizza: margherita. It's clear why tomatoes and basil compliment each other so well - they mature at the same time! Tonight I wanted to try something a bit different, particularly because I found the perfect pesto recipe.

The only things that didn't come from the garden were the flour and yeast for the dough and the walnuts for the pesto. The basil and garlic are fresh from the garden. The pesto also contains a bit of kale, for some extra vitamins. I've been searching for a whole wheat flour for awhile. I like to use whole wheat for nearly everything, but somethings just don't lend themselves to regular whole wheat, pizza dough being one of them. I'm now in love with King Arthur White Whole Wheat Flour. It's affordable and is perfect for baking.

I was also very luck to have some harvest helpers:

Modified Margherita Pizza

Ingredients

2 1/4 cups flour
1 packet yeast
1 tsp. sugar
1 cup warm water

3-4 tbsp. pesto
3-4 tomatoes, cut in thin slices
1 cup mozzarella cheese (I use shredded, but I bet fresh mozzarella would be divine)
S&P

Method

Heat oven to 425 degrees. Combine flour, yeast and sugar. Stir in water and kneed until dough is mixed. Lightly oil a bowl and place the dough in the bowl. Cover and place in a warm area for over 30 minutes or until dough has doubled in size. Punch the dough down and roll out onto a pizza stone. I use a rolling pin to get mine extra thin.

Spread pesto over the crust and arrange tomatoes on top. Sprinkle cheese over the entire pizza. Cook for 20-25 minutes or until cheese is a light brown.

Fresh from the garden: basil, tomatoes, kale and a garden salad made from lettuce, tomatoes and cucumbers from the garden. The perfect Friday night dinner!