Farmers Market Pizzas

Fifty or sixty years from now, when it is time to chisel my epitaph, it should read: When in doubt, throw it on pizza. 

I aspired to describe our farmers market meals early last week, and as I thought about what to do with the chard I wanted something other than the conventional but oh-so-dull preparation of sauted greens beneath a protein.  This small batch pizza dough (the recipe makes just one 12 inch diameter pie, or 4 thin flatbreads as with these pizzas) is perfect for a quick homemade pizza.

When it comes to most recipes I am an eyeballer, so the three pizza topping varieties below are relatively close but sometimes approximated measurements.  Trust your instincts and personal tastes. The amounts for each of the toppings are meant for 1/4 of the dough recipe, or one serving.  If you want to make one large pie, quadruple the amounts. 

Hint for flatbreads:  It is evident from these photos that I suffer from "more is always better" affliction.  However, when you want a nice crunch on your dough, less is the way to go. 

Dough 

1 3/4 cup all-purpose flour
1/2 teaspoon salt
1 package quick-rise yeast (1/4 ounce)
2 tablespoons olive oil
1/2 cup warm water

Combine dry ingredients in a large bowl and blend well.  Make well in the center.  Add water and oil, and combine with hands to make a soft, pliant dough.  Knead about 10 minutes.  Add a bit of olive oil to mixing bowl and roll dough ball to coat; rest dough in covered bowl for about one hour or until doubled in size.  Dough is now ready for shaping, topping, and baking.

Bake on preheated pan or stone at 400 degrees (8-10 minutes for flatbread; 10-20 minutes for full pie).

Swiss Chard and Pinenut Pizza

Heat 1 tablespoon of olive oil or butter over medium heat.  Add chopped stems from about 12 Swiss chard stalks; salt and pepper.  Saute about 3 minutes; add chopped leaves from stalks and several cherry tomatoes finely diced, and wilt about 3 more minutes.  Grate a bit of fresh lemon zest over the chard and remove from heat. 

Top thinly rolled dough with a bit of nice Italian cheeses (provolone, mozzarella, parmigiano, etc.).  Evenly place chard over the cheese and add a handful of pinenuts and fresh basil.  Top with a generous amount of parmigiano; bake in 400 degree oven until cheese is melted and crust is crisp, about 10 minutes.

New Potato "Chips" and Chive Pizza

Use a mandoline or very sharp knife to slice a new potato into very thin pieces.  Combine potato in a bowl with a bit of olive oil and lots of thin cut chives; salt and pepper.

Top thinly rolled dough with a small amount of white cheddar cheese; evenly spread potato slices over cheese.  Top with provolone and parmigiano; bake in 400 degree oven until cheese is melted and crust is crisp, about 10 minutes.

Garlic Scapes and Basil Pesto Pizza

Evenly spread over thinly rolled dough several tablespoons Garlic Scapes and Basil pesto that has been combined with about 1/4 cup mozzarella.  Top with a generous amount of  parmigiano; bake in 400 degree oven until cheese is melted and crust is crisp, about 10 minutes.