So, I still use a bread machine to make the crust, but over the years I started using a blend of regular bread flour, wheat flour, and semolina. For this pizza, I pulled out orange tangerine tomato pulp that I had frozen from last year's farmers market. While the bread machine was humming, the tomatoes were cooking down. I added chopped garlic to the tomatoes and just a dash of dry rose wine. For the toppings I chopped up onions that I had purchased from the West End Farmers Market this past Wednesday and also chopped up half of a red bell pepper. I added some chopped valentino basil (purchased at Maymont Herbs Galore this year) and then topped everything with fresh mozzarella. I popped the pie into a 450 degree oven for 15 - 20 minutes.
The tomato sauce was sweet and mild and just a joy to eat. And the fresh basil and local onions also added to our tasting pleasure.
2 comments:
Looks delicious! I'd love to know more about orange tangerine tomato pulp. What is it?
Hey Local - there is a variety or tomato called orange tangerine (or similar). I discovered this at Amy's Garden last year at SOJ. Very sweet! I had peeled and deseeded some from last year and froze them to use for the pizza.
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