Join us this weekend, May 30th and 31st, at 12pm for a pizza demo in our outdoor brick oven! We will be making a delicious herb pizza in connection with the Herb, Food and Beer Tour. Samples, specials, and an orchard tour will be available to tour goers too!
Rosemary, sage, and thyme combine for a savory pizza. For gluten-free version, we recommend using a gluten-free pizza mix (we sell and use Dunham Farms’ mix).
Make pizza dough: Mix 1 TB active dry yeast with 1 cup warm water and a pinch of sugar or drop of honey or maple syrup. In a large mixing bowl, sift together 3 1/2 cups flour and 1 tsp. salt. Add the yeast water and 2 TB olive oil. Mix together into a stretchy ball. If too dry (big flakes or lots of flour), add water 1 TB at a time. If too wet, add flour 1 TB at a time. Knead 3 minutes, cover with a clean dish towel or napkin, and place in a warm area to rise, 60-90 minutes until doubled. Or, you can refrigerate the dough for 4-24 hours where it will rise slowly.
Preheat oven to 450 deg. F. Grease your pizza pan.
Sauté Herbs: Wash, pat dry, and strip the leaves from 2 6”-stems of rosemary, 2 6”-stems of thyme, and half a handful of sage. Mince the sage. In a small frying pan, heat 1 TB olive oil over high heat. When the oil ripples, tilt the pan to coat with oil, add the herbs, and sauté 45-90 seconds, until the sage begins to crisp. Remove from heat.
Ricotta Sauce: In a medium saucepan, melt 1 TB butter over medium-high heat. When butter is melted, whisk in 1 TB flour (rice or all-purpose) and cook 30 seconds. Whisk in 1 cup milk and, whisking regularly, cook 3-4 minutes, until milk is thickening. Stir in 1 cup low-fat ricotta and sautéed herbs.
Nut Sauce: Toast 1 cup finely chopped walnuts or almonds in oven, 3-4 minutes. Purée nuts with 2 TB water, 1 TB olive or nut oil, 4 oz. silken tofu, 1/8 tsp. salt, and a sautéed herbs.
Red Sauce: Peel and mince 2-4 cloves garlic. In a medium saucepan, heat 1 TB olive oil over medium-high heat. When oil ripples, add garlic and sauté for 30-45 seconds until beginning to brown. Add 12-14 skinned, seeded, puréed tomatoes or 1 24-oz. can tomato purée, a pinch of coarsely ground black pepper, 1 tsp. sugar or honey, and a pinch of salt. Add sautéed herbs. Bring to a boil, reduce heat to simmer (just below a boil), and cook for 30-45 minutes. Taste and adjust seasoning to taste.
Stretch out pizza dough. Bake 8-15 minutes (depends on the thickness you’ve chosen for your crust), until pizza is pale on top but beginning to brown on the edges and set in the center. Remove from oven.
Spread sauce of choice over pizza. If using cheese, sprinkle with 4-6 oz. crumbled goat cheese or feta, or sliced or shredded mozzarella cheese. (Not necessary with ricotta sauce. Sprinkle pizza with ricotta sauce with 2 large handfuls of washed chopped arugula or kale).
Bake 10-15 minutes (depends on the thickness you’ve chosen for your crust), until the crust has browned and the cheese (if using) is bubbly.