Search results

2 results found.

Fresh Tomato Pesto

I don’t know about you, but when it’s tomato season my garden is OVERFLOWING with tomatoes. I love this time of year but I always reach a point of tomato overload. This recipe for Fresh Tomato Pesto is the best way to use up and preserve the seasons best produce. Try this versatile pesto as a dip with crackers or bread, on pasta, or as pizza sauce.

Fresh Tomato Pesto

Fresh Tomato Pesto
Fresh tomato pesto makes a perfect pizza sauce or addition to a charcuterie board.
Write a review
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups tomatoes, roughly chopped
  2. 1/2 cup basil, packed
  3. 1/3 cup almonds
  4. 1/2 cup oil (olive or canola works well)
  5. 1 clove garlic
  6. salt and pepper to taste
Instructions
  1. Add all ingredients to a food processor and puree until smooth.
  2. Serve immediately or freeze for future use.
Notes
  1. Fresh Tomato Pesto makes a great dip, an awesome pizza sauce, and freezes well.
River City Cookery http://rivercitycookery.com/

Still have too many tomatoes on your hands?  Check out our round up of 25 ways to use tomatoes! You could also try roasting them, making fresh salsa, or making caprese bites

Continue Reading

Overnight Pizza Crust

Overnight Pizza Crust

This overnight pizza crust is a great potential time saver, if you are like me and you like to meal plan as much as you can.  The dough can easily be made one day ahead and left to sit till you’re ready.  You can even freeze it for use at a later time.  

And when it comes to toppings?  You can literally put anything you want on it.  Change up the sauce and use pesto instead of regular tomato sauce.  Do an all veggie pizza with some great fresh produce from your garden.  Do an all meat pizza for those who don’t seem to enjoy the veggies as much as you might.  Do both so you can please everyone!  Top with spinach, while it’s hot out of the oven, to get an even fresher pizza.  Just a few ideas to get you thinking…

Overnight Pizza Crust
Write a review
Print
Ingredients
  1. 1 cup whole wheat flour
  2. 1 cup all purpose flour
  3. 1 cup semolina
  4. 1 ½ tsp salt
  5. active dry yeast
  6. 2 tbsp olive oil
  7. 1 ¼ cup warm water, not hot
Toppings
  1. ½ - ¾ cup tomato sauce
  2. 2 cups assorted veggies: green/red peppers, red onion, tomatoes
  3. 2 cups mozzarella cheese, grated
Instructions
  1. Fit an electric mixer with a dough hook. Combine all dry ingredients in the bowl of the stand mixer. Mix until all ingredients are combined. Add the olive oil and pour the warm water in a steady stream.
  2. Once all the ingredients are in the bowl, increase the mixer speed and knead for 2 minutes.
  3. Cover and let rise for 45 minutes.
  4. Flour your work surface and hands WELL.
  5. Turn out the dough onto the surface and fold in thirds, like you would a letter.
  6. Turn and fold again in thirds. Place the dough back in the bowl and let it rest overnight until you are ready to use it.
The next day
  1. Preheat oven to 450F. Grease a cookie sheet to make a rectangular pizza, which is great for a crowd.
  2. Have a well floured work surface ready for the dough. Turn the dough out onto the surface. Flour the dough well and begin to stretch or roll. You can begin this on your work surface, and finish it in the pan.
  3. Bake for 15-20 minutes. You want the cheese to be nice and bubbly and the crust to be golden brown on the edges. You can also check the bottom carefully by lifting up a corner with a spatula.
Notes
  1. You can top this pizza with pretty much whatever strikes your fancy. Veggies from the garden, deli meats, Italian sausage, many kinds of cheeses...let your imagination go wild!
  2. Feel free to also cut the dough in half once it's made, so you can make two thinner pizza crusts instead of just one thicker crust.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
River City Cookery http://rivercitycookery.com/
Continue Reading