It’s been a while since our last post. Moving into a new apartment, starting new jobs, and just life in general sometimes gets in the way of regular postings–but thanks for sticking with us! Be sure we are eating well during periods of blog darkness, friends! And, surely, we hope the same for you. We’re hoping to get back into a more regular posting schedule over the next few weeks as things settle into place. Since moving in with our good friend from college, Jake, we have been cooking up a storm in the kitchen, especially because Jake has become a master baker as a new hobby in the past half year. It isn’t rare to wake up on a Sunday morning and see freshly-made, from-scratch biscuits and gravy waiting (and steaming) for you. Pillsbury has got nothing on these biscuits. All sorts of breads, pitas, taco shells, pizza crusts, and more end up coming out of our kitchen and it gets more exciting everyday. We’re getting Jake to write up some of his dough recipes soon, so stay tuned. Most recently, Jake whipped a few whole wheat pizza crusts and froze a few of them in the freezer for lazy days when all we want to do is simply let it thaw, spread it out, and add toppings. For the pizza dough we didn’t freeze, however, we wanted to create a pizza that wasn’t boring. This is how what we call “The Localvore Gourmet” came to be. The Localvore highlights Vermont’s best and uses entirely local ingredients except for the onion, which is not seasonal right now in Vermont.
The Localvore Gourmet
1 pizza dough rolled out
1 package of local Vermont brie cheese
1/4 lb local asaparagus
Local orange hothouse pepper (if out of season)
1/2 white sweet onion
Sun-dried tomato pesto
1.5 T olive oil
Dash of basil and oregano
Salt and pepper to taste
Cornmeal to coat to help with crust formation
As you can see, and as you’d expect, you layer the pizza as follows: sun-dried tomato pesto, mixture of uncooked asparagus cut into about 1.5 inch pieces, dash of oregano and basil, orange peppers sliced, white onion sliced, and the olive oil mixed together. Then, add the brie on top, being sure to spread it out across fairly evenly.
Heat up your oven to 425 F and stick the pizza in there for about 20 minutes, depending on your liking of the crust and color of the veggies and cheese. Here’s how ours turned out:
After waiting a few difficult minutes for the pizza to cool down, we finally dug in. WHOA, was it good! All of the flavors really melded well together. The local asparagus and brie cheese were the stars of the pizza, followed by the sweetness of both the onion and the pepper after getting some nice char on them from the bit of olive oil we mixed them with.
All in all The Localvore Gourmet is an incredible pizza for those who are looking for a vegetarian pizza option that is packed full of flavor.
Cut up a slice for yourself sometime soon and let us know how you enjoyed it!
Bits and Bites 