Farmers Market Pizza

Author:

Natalie Mason

July 20, 2012

You might remember my Farmers Market BLT post from a few weeks ago. Well, I have a new creation that is just as amazing. I made these little pizzas for dinner Monday night with all my Farmers Market goodies from Saturday. Fresh kale, heirloom tomatoes, and corn are crazy good on pizza. Top with mozzarella and goat cheese and you quite possibly have a perfect pizza. Don't snub your nose about kale on pizza, I promise it's good!

I am super lazy and never make my own pizza dough—I just use Naan Bread and make individual pizzas for Matt and I. But you can definitely buy premade pizza dough and use that or get extra ambitious and make your own. You can also use any veggies you have, but this combo is delish, trust me. This is one pizza you won't have to feel bad about eating because it is full of fresh veggies!

Pizza pre-cheese, loaded with veggies

FARMERS MARKET PIZZA

- Kale

- Olive oil

- Yellow cherry tomatoes

- 1 ear corn (cut off cob)

- Heirloom or regular tomatoes, thinly sliced

- Fresh mozzarella

- Fresh goat cheese (For locals, I highly recommend the Burden Creek Cheese.)

- Olive oil for drizzling

Sauté the kale in olive oil for about five minutes, or until slightly wilted. Roast the cherry tomatoes and corn (leave the corn on the cob while roasting) in olive oil with salt and pepper on 400 degrees for about 20 minutes. Thinly slice the whole tomato. Spread Naan with olive oil (I use Harissa-infused oil to give it an extra spicy flavor) and sprinkle with salt and pepper. Layer with kale, corn, and both tomatoes. Cover with mozzarella and goat cheese. Bake at 350 degrees for about 10 to 15 minutes until cheese melts and is bubbly!