Thursday, May 3, 2018

Recipe Thursday: Spring Farmer's Market Pizza


Spring is an exciting time of year to visit the farmer’s market. Vendor stalls are brimming with fresh seasonal produce from spinach to asparagus to radishes. It’s hard to not get a little over enthusiastic and load up on more than you need. If you find yourself with an abundance of produce, then we have a solution: make pizza! The Pea Prosciutto Spring Pizza from What’s Gaby Cooking is a great example of how to make use of extra farmer’s market produce. Asparagus, peas and prosciutto are baked on a bed of fresh mozzarella and homemade pizza crust, and then topped with an egg. Substituting spinach and artichoke hearts would be equally delicious.

Photo: What's Gaby Cooking

As Gaby says, this pizza is screaming to be enjoyed on the patio alongside a glass of wine, so we’d like to suggest Château Saint-Cyrgues’s organic rosé from the Costières de Nîmes appellation. Light-bodied and fresh, this rosé sings in harmony with the bright, fresh pizza ingredients.

How do you like to use your leftover farmer's market produce?


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