Was it Thursday again?—Already? These weeks just fly right by. I’m always smearing our pizzas with some sauce concoction or other and today the combination of ingredients umamified my pies such that I had to share the” recipe”. No pictures today. Our camera’s battery broke so we sent it to the vet—I mean camera doctor.
For saucing three pies:
- ½ cup toasted almonds or other nuts. Newflower Market is still selling bulk organic almonds for only $6.99 a pound. Local pecans are in season now, available at our farmers markets and Navidad Farms.
- 1 or several garlic cloves. I’m still buying elephant garlic from Hairston Creek Farm. Morning Glory Farm may show up with more of the stinking rose tomorrow.
- 2 ¼ to 2 ½ ounces arugula (about 4 cups, loosely packed). Flintrock Hill sells conveniently bagged rocket.
- 2 teaspoons turbinado sugar. I buy this in bulk at Central Market.
- 3 Tablespoons dried basil or about a ½ cup fresh.
- about ½ cup pitted olives. I used spiced oil-packed black olives (on clearance for $1.99 a jar at CM.) Other varieties will work. Check out Texas Olive Ranch‘s Texas-grown olive offerings at our farmers markets.
- 1/3 cup organic miso, any style. I used South River sweet white miso from Whole Foods.
- 1 28-ounce can organic whole tomatoes—I like Muir Glen, preferably “fire-roasted,” drained, crushed with your hands and drained some more.
I put everything except the tomatoes into the food processor and let ‘er whirl. Then I stirred in the toms. Add more salt if necessary.
I slathered the crusts, which I made with organic whole gain spelt flour (at a little less than half the total flour called for) and organic all-purpose flour—see Pizza 1.5 for basic recipe. I used a touch more water for this batch, which yielded a lively, bubbly dough that baked up brown and crisp as all get out (I added a minute or two to the baking time because of the looser sauce and moister dough.) So if you find some whole spelt flour in your freezer, try it out for your pizzas!
Dusted with reggiano and dotted with mountain gorgonzola (a freebie from work), peppered with sliced local red jalapenos (for the grownups) and feathered with frills of sliced local red onion (napped with olive oil), this week’s umami-pies tasted almost meatily satisfying.
I know it’s only Friday, but who says you can’t bake pizzas on the weekend?!