That's Amore: Celebrate National Pizza Day with Farmview
Check out our market for fresh choices on toppings, like pepperoni and locally sourced sausage. You can find these yummy items in our butcher shop. Why not try a seafood pizza? Pick up sweet Georgia shrimp, or scallops to grace your pie. If you’re thinking of going green and creating a vegetarian pizza, you’re going to go nuts for our selection of fresh produce. And, don’t forget the cheese! Get to Farmview Market and create your pizza masterpiece, using our local and fresh ingredients. If you’re stumped on some delicious but healthy pizza ideas, try the two recipes below.
Clean Pizza Dough
1 cup self-rising flour
1/2 cup Greek yogurt
Mix flour and yogurt together until you have a smooth dough. Roll out on a floured surface. This amount will make 1 large or 2 medium-sized pizzas.
Add your favorite toppings and bake for 10 minutes at 350 degrees.
Homemade Pizza Sauce
1 28 oz. can crushed tomatoes
2 tbsp. olive oil
1/4 cup grated onions
3/4 tsp. oregano
1 tsp. dried basil
1/2 tsp. red pepper flakes
3 cloves garlic, grated or minced
2 tsp. granulated sugar
1 tsp. salt
In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
Add the tomatoes, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an additional 15 minutes.
Use the sauce for pizzas immediately or allow to come to room temperature before storing in containThe sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
This recipe can also be made with fresh tomatoes when they’re in season. You would need about 1 1/2- 1 3/4 pounds of tomatoes. Mark an “x” on the bottom of each tomato using a sharp paring knife. Add the tomatoes to boiling water for just 1 minute. Remove tomatoes carefully and peel.
Meyer Lemon Pizza with Arugula and Prosciutto
Homemade pizza dough
1 Meyer lemon, thinly sliced
4 slices prosciutto
1 cup freshly grated mozzarella cheese
1⁄4 cup freshly grated Parmigiano
1 cup baby arugula leaf
1 tbsp. extra virgin olive oil
Heat a pizza stone on the bottom rack of the oven for an hour at 500°F, or heat an unrimmed cooking sheet in a preheated oven for five minutes.
Pat dough ball into a thin circle. If making one large pizza, sprinkle half the mozzarella over the dough, spread prosciutto over mozzarella, then layer lemon slices on top without covering the prosciutto completely. Next, add the rest of the mozzarella over the lemon, followed by all the Parmigiano. If making two smaller pizzas, divide the toppings accordingly.
Place the pizza on the pizza stone or cooking sheet in the oven. Bake until crust is golden and slightly darkened around the edges, and cheese is bubbling about 10 to 12 minutes. Remove the pizza from the oven.
Scatter arugula over the top of the pizza, then drizzle with a little extra-virgin olive oil. Cut into slices and serve.
Sausage & Balsamic-Caramelized Onion Pizza
1 lb. pork sausage
1 large sweet onion
3 tbsp. balsamic vinegar
1 tbsp. butter
1 14-oz. can crushed tomatoes
Homemade pizza dough
Slice onion in rings. Sauté in butter over medium-low heat until tender. Add balsamic vinegar and continue cooking until liquid is gone, caramelizing the onions. In a separate pan, brown the sausage and drain.
Roll pizza dough out to desired size and place on preheated pizza stone or baking sheet. Spread crushed tomatoes over crust for sauce . Top with sausage and onions, then sprinkle with cheese.
Bake at 425 degrees for about 15-25 minutes, or until cheese is bubbly and just beginning to brown.