Easy and delicious, that's how my eat-local experiment is going. Today for lunch, I made one of the best and most local pizzas I've ever had, with most of the ingredients from the Durham Farmers' Market. Here's how:
- Made Speedy Grilled Pizza dough, replacing the cup of white whole-wheat flour with Brinkley Farms' whole-wheat flour, which is very fresh and flavorful. For the initial kneading of the dough, I put it in the food processor which still had traces of pesto in it.
- Chopped up a clove of crisp, juicy garlic from Cornucopia Farm and heated it with a splash of olive oil. Rolled out the dough and topped it with the garlic olive oil and kosher salt. Baked it at 500 degrees until nearly done. (The grill ran out of gas last night, alas!)
- Topped the pizza with chopped ripe tomato from Maple Spring Gardens and two cheeses from the Chapel Hill Creamery: an aged asiago and fresh mozzarella. Baked that until the cheese melted, then garnished with fresh basil ribbons, also from Maple Springs Gardens.
The crust was as thin and crispy as any I've made, with the pesto and whole wheat adding flavor. The light yet complex toppings celebrated summer. See Cook for Good Year-Round for the Speedy Grilled Pizza dough.
What wasn't local? 2 1/4 cups all-purpose flour, olive oil, salt, and yeast. And even the olive oil was my local gourmet store's house brand: Southern Season's Signature olive oil, which is 40% off this month. I don't count that as local, but it sure is good timing during pesto season.
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