After restocking my larder with goodies from Trader Joe's, Common Market, Country Pantry and farmers market, I wanted to make something fulfillingly hot, gooey and chewy. On top of my basic pizza dough, I put fresh chard from Spring Valley Farm, pepperoni, Keswick Creamery fresh ricotta, cappicola, Lioni Ciliegine fresh mozarella, Toigo Orchards' Heirloom Tomato Sauce, topped with Ewe's Dream, a luscious sheep milk pecariono romano from Otterbein Acres. Ralph requested a Mexican flare on top with fresh avocado (I don't even want to know where they came from) and some sour cream from Nancy's Organic.
Investing in my Craft
3 weeks ago