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.
Looks delicious! I'd love to know more about orange tangerine tomato pulp. What is it?
ReplyDeleteHey 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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