Pizza Every Night

The spotless "yes, you can eat off the floor!"  farmhouse kitchen...

It was fun taking photos last week for the farmhouse video, staging and light is everything!

Click on this link  and see the wonderful show that the agent at Pack Maynard and Assoc Real Estate in Kennebunk, Maine was kind enough to put together. Me and the farmhands even had to get out our hankies and wipe our eyes after viewing... so many good farm memories in those pics!

Since the farmhouse is up for sale, the farm kitchen must stay sparkling clean...therefore gourmet cooking is out of the question... instead I am feeding the farmhands pizza...FARM PIZZA...Yes! another recipe that uses our farm harvests that are canned, frozen, dried or stored fresh from our fall harvest.

I use this dough recipe  although if in a time crunch I use refrigerated store bought pizza dough. A word of advice: make enough to freeze or refrigerate for use later in the week you'll want to make more and experiment with toppings.

 Pre-heat oven to 400  degrees

1 medium onion-chopped
2 ice cubes of pesto or 1/2 jar of store bought pesto*
2 fresh or canned tomatoes-chopped anyway you like to
1/2 head of broccoli florets-chopped
dried oregano
1- 2 frozen or fresh sweet peppers
artichokes (optional-chop up about 1/3 cup of canned)
1 cup mozzarella (shredded) or feta cheese
olive oil
sprinkle of  dried chopped red chili peppers 
a sprinkle of cornmeal
1 cup chopped cooked chicken or turkey

1. Use a metal cookie sheet (please do not use a glass pan). Pour olive oil on it and sprinkle cornmeal on top.
2. Press dough from center outward with knuckles continuously along the edge and keep pressing until it spreads to edges of  pan.You can even make fun shape if you want to...hearts, flowers, or leaves!
   
3. Coat dough with pesto..thinly but evenly
4. Arrange vegetables all over it evenly
5. Sprinkle with oregano and red peppers if you like some heat
6. Add chopped chicken or turkey.
   
7. Top with either feta or mozzarella cheese.

Bake for about 20 minutes or less. When the edge crust is toasty and it is a bit brown on top and not squishy in the center it is done. Slide out onto a wooden cutting board to slice up. One pan of pizza is enough to feed 3 hungry farmhands. About 3 pieces each (rectangular).

*We grow a variety of basils here on the farm thai, purple and Poppy Joes from Seeds of Change. We have a huge harvest in September and dry the basil or make pesto.

Pesto is super easy to make ( you can make it with store bought basil) -blend in blender or processor  two large bunches of fresh basil (if store bought please wash first) with one clove of garlic, a small handful of walnuts or pine nuts, a 1/4 cup of olive oil and a tablespoon of Parmesan cheese and chop until it is slimy green stuff...freeze right away in ice cube trays and bag tightly after frozen...defrost (microwave or on  warm stovetop)...to use as paste. Yummy!