Even though we are in the grips of an epic heat wave here in New York, it doesn't stop me from turning the oven on to make pizza. Crazy, maybe, but always worth it.
The other day I saw some Goat Tomme cheese from Twig Farm that called out to me. Every time I go to Saxelby Cheese shop I discover some new cheese that I just have to try.
Having just come from the market with a big bunch of scallions, a few bulbs of rocambole garlic from Keith's Organic farm stand, a huge bunch of basil and a basket of super sweet golden cherry tomatoes it seemed like the perfect combination for a kick ass pizza.
Here is my blank canvas:
I make a very simple recipe for the dough: 2 cups of flour, minus 2 Tablespoons, 1 teaspoon yeast, 1/2 teaspoon sugar, 1/2 teaspoon salt stir in 2/3 cup room temperature water, knead into a ball cover and wait 2 hours (more or less). Then spread it out with your fingers over a pizza pan or cookie sheet that has been lightly oiled or sprinkled with corn meal. Don't get over zealous with the oil or you will have a very smoky kitchen! I smashed the scallions (4) and sliced the garlic (4 cloves) and covered them in oil (optional). made some pesto and cut the tomatoes in half - I used a cup.
Add all of the ingredients EXCEPT THE PESTO which goes on just before you serve it.
500 F for about 15 minutes use a pizza stone if you have one.
The final pizza.
Neil said it was delicious, but not singular, and I suppose why I wanted to write about it is that what it is more than anything is a great way to take simple seasonal ingredients and make an easy meal. Mix and match as you see fit.