WELCOME, PIZZA LOVERS!

Making pizza at home can be an all-day affair. We’ve figured out the hard part, the crust… so you can enjoy a home made pizza with your family and friends whenever you want!

Our fully-baked crusts are available at three farmers markets in Maryland YEAR ROUND!

  • Thursdays in Riverdale Park, 3:00 pm – 7:00 pm
  • Saturdays in Kensington, 9:00 am – 1:00 pm
  • Sundays in Olney, 9:00 am – 1:00 pm

Reserve ahead and pick up at the market!

 

Leave the cheese off this one…

White Bean Sauce and tons of veggies on a Sun-dried Tomato CrustIMG_2048

This pizza inspiration comes direct from a customer, who mentioned a pizza they had at a restaurant with a white bean sauce on it. Being a big fan of cannellini beans, I had to give this a try. This is not a recipe as much as a concept, the main point being to puree the beans with whatever flavors you like. With that in mind, here’s what I did:

In a skillet, I sauteed a clove of garlic for about 30 seconds in a tablespoon of olive oil. I added about a third of a cup of vegetable stock to that, and then added a can of drained and rinsed cannellini beans. I added salt, pepper, a sprinkle dried thyme, and cooked the beans for 5-10 minutes. Then I pureed this mixture in a food processor. It was a pretty thick puree, but very spreadable. Still, I added another couple of tablespoons of stock to the food processor to smooth it out a bit.

I used almost the entire amount of sauce for one 12-inch pizza and loaded it up with my favorite toppings of sauteed onions, peppers, and mushrooms.

The pizza was rich and filling, and really satisfying.

Next time – and there will be a next time – I may leave out the olive oil and just cook the garlic in the stock. I might try some greens, like kale. Beans and greens go great together… on a whole wheat crust, perhaps.

I will definitely leave off the tiny amount of cheese I felt obliged to put on out of some loyalty to cheese on a pizza. The flavor got lost in the creamy-garlicky white bean sauce.

 

Taking Pride in the Work

TTKsetup2017What jumps out at me in this photo is the expression on my son Ben’s face. This is a young man who, for all other photo ops, avoids looking at the camera or the person taking the picture. But, he is clearly in his element at this moment. Taking pride in all the work that he does to get to the markets. It’s the look of a person who feels a sense of purpose, focused, and content in his accomplishments. We work in a hot kitchen during the week and then spend muggy summer weekends outdoors, and I rarely if ever hear a complaint from him.

A regular customer of ours said to me, “your business has been a great addition to the market and the community.” I can take pride in that tremendous compliment. But I am most proud of Ben for his precision and hustle in the kitchen, as well as the maturity he is developing. And, on top of that, he is always full of ideas, which I hope to add to the menu in the future. He would prefer that I not say this directly to him, so I will say it here: well done, Ben!

 

Thinking Outside the Pizza Sauce

Flavor combos that elevate the crust

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Mashed Potatoes, bacon, caramelized onions, mozz & cheddar cheese!

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Ricotta Sauce, peppers, onions and fresh sage

Tomato sauce on pizza is tried and true. On a classic white flour crust with classic toppings like veggies or pepperoni, it’s exactly what you would want in a home made pizza. What happens, though, when you have a whole wheat flour crust, or a blend of flours? What if you are not a huge fan of tomatoes? Here are some flavorful options for you to try:

Mashed potatoes

What?… Yes. On one of our 100% whole wheat crust, potatoes really work. And you can find pizza with potatoes on top in Italy, so there is a tradition that already exists.

When I found myself with one serving of leftover mashed potatoes in the fridge, and already knew how great boiled potatoes are on a pizza, I had to give it a try. I spread the potatoes on instead of tomato sauce, added a blend of mozzarella and cheddar cheese, bacon and caramelized onions. It was very satisfying. More so because the whole wheat is filling.

Ricotta Cheese

My son, a die-hard pizza with pepperoni on it kind-of-guy, was craving something different. Here’s a simple Ricotta sauce recipe:

8 ounces of ricotta cheese, 1 tablespoon Olive Oil, salt, pepper, garlic powder, and the herb of your choice – all to your taste. (I used thyme.)

I needed only 3-4 ounces of additional cheese, our blend of mozzarella, parmigiano reggiano, and asiago. In the picture above, I put lightly sauteed red peppers and onions, and fresh sage on top. The 50-50 blend crust supported the richness of the cheese perfectly.

 

Olives, two ways

1. Carrot stuffed green olives and sweet yellow pepper chunks on a classic crust, with our pizza sauce and cheese blend.

2. Olive tapenade and cheese on a small 50-50 Herb crust.

The first crust is pretty traditional. The second, not so much. It just goes to show that sauce is not always needed and might sometimes get in the way of creating a combination of strong flavors. #2 would be a nice and easy appetizer or a fun lunch!

 

Pizza for Breakfast

20161127_104517-2Apple, Bacon and a sprinkle of Parm, with a Cream Cheese Sauce, on a 50-50 Herb Crust

A customer excitedly came up to us at the market, raving about a breakfast pizza he had made with one of our whole wheat crusts. He bought three more crusts (!!) and gave me a run down of his recipe. His variation ran more to the savory side, and I had visions of something a bit more sweet. Here’s what I did:

For 2 small herb crusts, I whisked together 1/2 package of cream cheese, 1 egg, a teaspoon of sugar, and a pinch of salt. Room temperature cream cheese is easier to blend with the egg. I peeled and sliced the apple and sprinkled them with cinnamon sugar. I applied the sauce, arranged the apples and sprinkled with crumbled, cooked bacon and cheese. (If there had been cheddar cheese in the house, I would have used that. But parmigiano reggiano is always around.) The two small pizzas fed four of us nicely as a light breakfast. I think any of our crusts with whole wheat in them would work beautifully for this combo, small or large sized. I will be making this again for a New Year’s Day brunch!

Your new comfort food

potatobaconpizzaPotatoes, bacon, onion, mushroom, fontina cheese on a Whole Wheat crust. Yes, Potatoes.

You will not miss the tomato sauce on this one. Whole Wheat is perfect with all these flavors!

Although there are a lot of ingredients that need to be cooked ahead of time, it is worth the work. And on a chilly fall evening, this is just the kind of pizza I crave.

Pre-cook the bacon. (I know some people put raw bacon on pizza. It ends up chewy when it should be crisp.) Boil sliced new potatoes until tender, drain, and drizzle with olive oil, salt, and pepper. Sautee your onions and mushrooms.

The trick is to apply half your cheese (about 4 ounces) to the crust first. Then the potatoes will be anchored into the cheese as it melts. Top with your cooked ingredients and the remaining cheese.