Pizza!!! Need I say more? I love it. I usually prepare a large batch of dough and freeze it for a quick pizza fix. This pizza is inspired my the plethora of tomatoes coming out of our garden.
1 – 2 TBSP olive oil
8 oz mozzerella balls, sliced thin
3 oz ricotta
4 small tomatoes, spiced thin
1 can artichoke hearts, rinsed and quartered
2 oz Proscuitto, ripped
Preheat oven with pizza stone inside for at least an hour as hot as your oven will go.
Roll out dough super thin. Top with olive oil, cheese, tomatoes, artichokes, and Proscuitto. Bake for 8 – 10 minutes until cheese starts to brown and crust is crisp.
My tomato plants are finally in full swing so that means every meal contains, you guessed it – tomatoes! Tonight I whipped up a little faux pasta with zucchini, crab, creme fraiche and tomatoes!
2 tsp olive oil
6 medium zuks, julienned on mandoline
1 pint cherry tomatoes, halved
5 oz crab meat
8 oz creme fraiche
1 tsp espelette powder
1 tsp salt
Parmesan for sprinkling
In a large skillet warm olive oil over medium heat, add zucchini and cook for about 8 minutes until softened. Add tomatoes, cook for 5 minutes, stir in creme fraiche cook for 5 minutes until bubbly. Remove from heat add salt and pepper, sprinkle with parm.
Serves 2 – 4.