It's becoming increasingly popular during the summer and fall months to visit local farms for fresh pizzas made with ingredients grown on location! Our hope is to invite our customers to join us to pick their own ingredients, make homemade pizzas, and enjoy them with their families picnic style, while gazing at the sky's changing sunset colors.
Here are some healthy and muy delicioso pizza recipes, including Pear, Walnut, & Gorgonzola Pizza, Smoky Corn & Blackbean Pizza, Thai Chicken Pizza, and more!
http://www.eatingwell.com/recipes_menus/collections/healthy_pizza_recipes
with an example at the bottom of this post.
Hopefully, we'll soon have "pick your own ingredients and fire them in our brick oven" afternoons/evenings on the farm.
Hungry? Interested?
Grilled Pizza with Pesto, Tomatoes & Feta
- 1 pound prepared pizza dough, preferably whole-wheat
- 1/2 cup prepared pesto
- 4 ripe plum tomatoes, thinly sliced
- 1/2 cup crumbled feta cheese
- Freshly ground pepper, to taste
- 1/4 cup lightly packed fresh basil leaves, torn
PREPARATION
- Heat grill to medium-high.
- Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
- Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
- Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
NUTRITION
Per serving: 430 calories; 18 g fat ( 7 g sat , 9 g mono ); 27 mg cholesterol; 49 g carbohydrates; 17 gprotein; 4 g fiber; 749 mg sodium; 262 mg potassium.
Carbohydrate Servings: 3 1/2
Exchanges: 3 starch, 1/2 vegetable, 1/2 fat
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