Summer time pizza!  This beauty was a delicious mix of Cabra LaMancha, duck prosciutto (yes, you read that right), garlic scapes, and royal trumpet mushrooms.  We made two, and we were glad we did.
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Of course you'll want to start with a good pizza dough.  I have made my own in the past with a sourdough starter; and, I have used the par-baked crusts available in the supermarket.  We made this with the WholeFoods pre-made pizza dough and it was wonderful; a great time-saving option for those of you that live near a WholeFoods location.

Cabra LaMancha shreds and melts beautifully for pizza.
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These greens were a new discovery for us this spring. 
This gorgeous duck prosciutto from Hudson Valley Duck Farm 
was purchased on our trip to the Greenmarket in NYC. 
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We sauteed the garlic scapes and royal trumpets in a bit
of olive oil and seasoning prior to topping the pizza.
Prep is easy and fun.  Shred your cheese, and slice your meat.  I know you all can't run to Union Square for your own duck prosciutto (shame), so pick your favorite charcuterie-style meat.  Red Apron is a great local provider at FRESHFARM Market Dupont.  We diced and sauteed the garlic scapes and royal trumpets to cook them a bit and get some caramelization going. 
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Roll out your pizza dough and spoon on your favorite tomato sauce.  We used the wonderful Toigo Orchards sugar-free heirloom tomato Vodka Sauce.  Yum.  Sprinkle a healthy layer of the shredded cheese, and top with the sauteed scape and mushroom mixture.  Bake this on a pizza stone if you can in a hot 400 - 450 degree oven until the cheese is bubbling and crust is nicely browned.
 


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