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.
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