We make pizza at least once a week here on the farm. Pizza is so quick and easy to make and you can use virtually anything as a topping. In the spring we often use kale, chard, arugula, broccoli and other greens as a base for our pizzas. In the summer, fresh tomatoes and peppers are an obvious choice for pizza toppings in addition to veggies like summer squash and eggplant. Local meats and cheeses make pizza even better! Hog jowls, bacon or Italian sausage are great if you like a little meat on your pizza.
1 prepared pizza dough (use store bought or make your own - click here my favorite pizza dough recipe)
1 cup pizza sauce
0.5 to 1 pound mozzarella cheese (we used insanely fresh and tasty mozzarella from Chapel Hill Creamery)
0.5 to 1 pounds local meat (we used hog jowls from Dawn Breaker Farm)
2 to 3 cups kale
1 tablespoon pizza or Italian herb seasoning
1 cup microgreens (optional)
Preheat oven to 425 degrees. Cook hog jowls (or other meat) till crispy. Drain of excess fat and set aside. Place prepared pizza crust on a nonstick baking sheet. Spread pizza sauce on crust and add 3/4 of the mozzarella. Add the cooked hog jowl and kale and top with the remaining mozzarella. Sprinkle on the pizza or Italian herb seasoning. Place pizza on the center rack in the preheated oven. 15 minutes into cooking. use a spatula to slide the pizza from the baking sheet onto the center rake. This allows the pizza crust to get crusty. Remove the pizza from the oven when it's golden and crispy, about 30 minutes total. Allow to cool for 10 minutes then top with microgreens.
Each week we'll post a recipe using an ingredient that you can buy from us at the farmers market on Saturday. Some recipes are original creations and some are modified from our favorite websites and cookbooks. Most of the meat we use is from our farmers friends. We encourage you to source your ingredients from local producers, especially those selling at the farmers market. For more recipe ideas, check out our Recipe Archives or join our Recipe Swap Facebook group.