Ahh summertime-the rock star of seasons when it comes to produce. On Saturday morning, I checked out my local farmers market and scored some beautiful things! Before I moved to LA, I imagined that it was a big and bustling city that couldn’t possibly offer markets that live up to the high standards set by the likes of Burlington, Vermont. I was proven wrong very quickly.
There are markets offered all over the city bursting with fresh produce, prepared foods, crafted confections and cold brew coffee. Mine in particular had a huge selection of handmade jewelry, vintage clothing and records. The air was thick with the smell of herbs and spices coming from globally inspired food vendors. A jazz singer accompanied by a man playing the trumpet stood right in the center and radiated an upbeat market soundtrack. It reminded me of smaller scale SOWA in Boston. For a snack to walk around with, I got a brown rice ball stuffed with veggies and wrapped in seaweed from Mama Musubi. It was AWESOME!
I grabbed some zucchini, tomatoes and red onion and instantly thought of all the different ways I could use them. I naturally landed on flatbread because that is one of my all time favorite foods and a great way to display these beautiful colors. Plus, dough is the perfect vehicle for any kind of topping. It can feed a crowd (or yourself) and usually appeals to a wide variety of diets.
If you have a grill, I would totally grill the dough to give it a flame kissed flavor. I don’t have a grill, so I baked mine. I used this recipe from the Food Network for 100% whole wheat dough that turned out perfectly crisp and delicious. I brushed the dough with a little olive oil and fresh garlic just before baking.
For the toppings, I cooked the red onion down in some balsamic vinegar for about 10 minutes.
Then, I added my yellow bell pepper and chopped zucchini to the pan and sauteed for about 5-7 more minutes until the veggies are softened.
I pre-baked the dough for about 8 minutes, then added my sauteed veggies, fresh chopped tomatoes, and some Tofu Ricotta. I baked it all again for 5 more minutes until everything was hot, topped with some fresh basil, seasoned with salt and pepper and poured some summa time wine!
What are your favorite farmers market finds and how do you use them?
- 100% whole wheat pizza dough
- 1 tablespoon olive oil
- 1 clove garlic, diced
- 1/2 red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1 yellow bell pepper, diced
- 1 small zucchini, cut into half moons
- 3 large tomatoes (about 2-3 cups,) chopped
- salt and pepper to taste
- Tofu Ricotta
- Fresh Basil, chopped
- Pre heat oven to 475°F. Make the dough according to recipe directions and brush with olive oil and chopped garlic before baking for 8-10 minutes until cooked but not browned. Set aside.
- Heat a pan on medium heat. Add red onion and sautee for about 5 minutes until softened. Add balsamic and reduce on medium heat for about 5 more minutes until the liquid is gone.
- Add zucchini and bell pepper to the pan, and sautee for about 5 more minutes until softened.
- Spread sauteed veggies to pre-baked dough and top with tomatoes and tofu ricotta.
- Bake for about 5 more minutes until toppings are heated through. Season with salt and pepper to taste and top with fresh basil.