Cabra LaMancha shreds and melts beautifully for pizza.
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.
We sauteed the garlic scapes and royal trumpets in a bit
of olive oil and seasoning prior to topping the pizza.
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.
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.
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.
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.
Cooking With Cheese
Pablo: dedicated chef, cheese maker, locavore, and Argentine-born FireFly Farms founder.
107 S. Main St.
P.O. Box 257
Accident, MD 21520
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