Have you heard of CSA?
I hadn’t until recently. I thought the idea was interesting, but I didn’t think it was the right time for me to try it just yet, since I am moving all over the place. However, I did get one week’s worth of spoils from friends of my roommate’s. The friends were out of town for the week, and unavailable to pick up their weekly load of locally-grown vegetables. With many CSA’s you are unable to cancel an order, so they told my roommate to pick up the vegetables and to enjoy them.
So, Saturday morning, I headed to the farmer’s market with my roommate to collect the vegetables. We got a lot! Several ears of corn, a few peppers, mini sweet peppers, an onion, an albino eggplant (I don’t know what it is really called, haha), and tomatoes. Lots of tomatoes. Regular tomatoes, a yellow tomato, and lots of cherry tomatoes.
Seeing the variety, all I could think about on the way home was a tomato tart. I mentioned this to my roommate, and we quickly decided to make a tomato pizza for dinner (since we didn’t have a recipe for a tart crust, and I have a new pizza stone that I’m eager to use anyway).
It turned out beautiful and delicious. The only problem was that the pizza stuck to the pizza stone rather badly. I am guessing that I did not use enough cornmeal? Any suggestions?
1 Whole Wheat Pizza Crust recipe
1 large red tomato, sliced thinly
1 large yellow tomato, sliced thinly
1 large green pepper, sliced thinly
1 8 oz can tomato sauce
1 Tbsp tomato paste
fresh basil, chopped
4 oz smoked provolone cheese, shredded
1/4 c parmesan cheese, grated
Servings: 4 servings
Heat oven to 425oF. Combine the tomato sauce, tomato paste, and seasonings in a small pot over medium heat. Slice the tomatoes and green pepper. Generously sprinkle the pizza stone with cornmeal, then spread the prepared whole wheat crust onto the stone. Gently rub a little olive oil onto the edges of the pizza crust. Bake in the oven for approximately 7 minutes. Remove from oven and flatten any bubbles that have risen in the crust’s center. Spread the tomato sauce onto the crust and top with the green pepper and tomatoes. Add the provolone and parmesan cheese. Place in the oven and bake until the crust is golden brown and the cheese has melted and begun to brown. Enjoy!