FOOD & FLOWERS
A MONTHLY FEATURE SHOWCASING SEASONAL FLOWERS AND PRODUCE AS WE FIND THEM (TOTALLY IMPROMPTU) GROWING AT HOPE FLOWER FARM AND AT FARMERS MARKETS IN VIRGINIA. FOOD IN FLOWERS AND EDIBLE FLOWERS IN FOOD WITH FORAL DESIGNER HOLLY CHAPPLE AND... US!
Everybody loves pizza, right? It's that single dish that pairs well in every month with a bunch of seasonal side dishes. It almost feels 'wrong' of me to put up a food and flowers post with so few produce items, but the reality is, last month we used corn, tomatoes, zucchini and several other summer things in a salad. A solid, easy entree, like this pizza, is going to serve you best this month. Pick two or three of your favorite side dishes that are produce heavy and take your wine outside in the evening. At the very least, whip up a simple mixed greens salad for balance and texture pairing.
This simple white pizza is one we've been making on repeat in some way or another since we made this white watercress pizza in spring. While I love tomato sauce, I like that with white pizza, chopped or sliced fresh tomatoes on top add a nice balance to the cheesy layers on the dough. Since Holly's garden wasn't producing ripe tomatoes just yet, we used mini green ones for a very tart/bright addition instead of something like balsamic vinegar. We dressed up pre-made pizza dough with herbs and garlic salt and topped it all off with peppery nasturtium leaves and basil (two kinds).
I struggle to even find words to do these dahlias any justice. The cult following this flower has gained over the past year or two is amazing. They're the peony of summer and they can be compact and dainty or enormous and fluffy. And while they can fetch a premium in arrangements or at the farmers market, they're worth it since they can easily stand alone. The other thing I was loving in Holly's July arrangement was the passion flower vine. It's crazy, curly and has this wild, tropical looking purple flower. It feels like something from Avatar (scroll down. You'll know when you see it).
White Pizza with herbs and nasturtium Leaves
easy summer pizza to pair with lots of produce side salads
/// Ingredients ///
- 1, 1 pound ball of pizza dough (we buy our's from our local deli)
- sprinkle of corn meal
- 2 teaspoons olive oil
- 1/4 teaspoon dried herb seasoning
- 1/8 teaspoon garlic salt
- 3/4 cup whole fat ricotta cheese
- 1/2 pound mozzarella ball, sliced
- 1/4 cup green cherry tomatoes, sliced
- 5 leaves purple basil, chiffonaded
- 1 Tablespoon basil flowers (the flowering tops of the plant)
- 1 loose handful small nasturtium leaves or flowers (we wanted to stick with the green color palate)
- freshly ground black pepper
/// Directions /// Preheat oven to 350 F. Allow dough to come to room temperature. Roll into rough circle. Dust bottom with cornmeal, place on baking sheet. Drizzle with olive oil evenly over top, using a pastry brush (or fingers) to make sure the crust edge is coated. Bake approximately 15-20 minutes or until dough is browned. Top with herb blend and garlic salt. Spread ricotta cheese in an even layer, leaving the outer rim of crust uncovered. Add sliced mozzarella to the top. Broil until mozzarella spreads and melts and bubbles (browning is okay). Remove from oven and top with basil, tomatoes and nasturtium leaves with freshly ground black pepper.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.