Eric and I have started a Friday night pizza ritual. We generally pick up some multigrain pizza dough from Whole Foods, though making your own is just easy (but messier!). It seems crazy that I only recently brought home my first haul from the farmer’s market. My Saturdays have been so busy, I just never had time to go. Nonetheless, we turned Friday night pizza night into Saturday morning pizza day because we wanted to load up our pizza with fresh veg from the market. We also bought baby kale, sorrel, and radishes for a perfect spring salad.
Radishes are cute, aren’t they?
We eat most of our pizzas without cheese these days. I already have enough of a cheese habit – I don’t need it on my pizza, also! The key, then, is really good tomatoes. We always buy San Marzano in the can for this pizza, then load on tons of fresh garlic and black pepper. I rarely make an actual sauce – the tomatoes with fresh garlic are enough to make this a great meal.
And for the salad, I just juice some lemons into a mason jar, put in equal amounts of olive oil, sometimes a splash of red wine vinegar, salt and pepper. Shake it up and drizzle it on – easy.
So there’s no real recipe here. For this particular pizza, we chopped asparagus into little discs and sprinkled them all over. Fresh slices of an heirloom tomato went on top, and make sure to sprinkle salt over the whole shebang. And seriously, do not skimp on the garlic. I think I added 5-6 cloves to this pizza. I minced them finely, but sometimes I’ll just do thin slices. Eric and I have been practicing making pizza so that he can make it perfectly while I’m gone all summer. His version will likely include granulated garlic instead of fresh garlic, but even he can handle rolling out the dough and smearing canned tomatoes all over it!