White Pizzas with Arugula

For the dough:
1 1/4 cups warm (100 to 110 degrees) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Preparation:
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil.Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

from Ina Garten

Scape Sprinkles

Blanch scapes in boiling water about 3 minutes and then shock in iced water to set the color.
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.

From Old Shaw Farm - www.oldshawfarm.com

Creamy Pesto Dressing

Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza

Grind until fine in a blender: 1/4 c raw walnuts or pine nuts

Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water
Serve

submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar

Swiss Chard & Carmelized Onion Calzone

Serves 4

1 pound pizza dough (homemade or purchased)
2 bunches of chard, rough chopped
1 large onion, sliced
1 tablespoon chopped garlic
2 cups ricotta
½ teaspoon nutmeg
2 teaspoons salt
1 teaspoon pepper
¼ cup vegetable oil
2 tablespoons olive oil

Preparation:
Preheat oven to 450˚ with pizza stone inside.

Heat vegetable oil in heavy skillet and add onion. Cook over medium heat, stirring frequently for 10-15 minutes until soft and browned. You may need to add a few tablespoons more oil as it cooks and lower the heat to keep from scorching.

Add chard and garlic to the onions and cook 5 minutes until wilted. Cool chard and onion mixture 20-30 minutes until cool enough to handle. Squeeze any extra water from the chard.

Mix ricotta with seasonings and add chard and onions. Adjust seasonings.

Divide dough in half. For each half, role the dough into a 10” circle. Drizzle dough with olive oil.

Evenly spread half of the chard mixture over half of the 10” dough circle. Fold dough over the mixture and dough to form a half-moon shape and crimp with thumbs.

Bake 12 minutes or until golden. Enjoy with roasted tomato sauce.

Zucchini-Crusted Pizza

Makes 6 slices of a normal pizza on top with a beautiful, substantial-yet-tender crust: golden with flecks of green and a slight crunch. You can make the crust up to several days in advance.

1) Preheat oven to 400oF. Generously oil a 10-inch pie pan (or make a "round" on a cookie sheet with the rim slightly thicker) and coat lightly with flour.

2) In a largish bowl beat 2 eggs (or just the whites if wished)

Add to the eggs
1/4 c flour
1 T olive oil
finely minced basil (or marjoram or rosemary)

Grate (in food processor, if possible, to speed up the preparation)
2 7-inch-sized zucchini (makes about 2 c grated, packed)
½ c mozzarella, when grated
½ c parmesan (or just a full cup of mozzarella works too)
Combine into egg/herb mixture and mix well.

3) Spread mixture into the prepared pan and back for 35 to 40 min. or until golden brown (be sure to check it at about 25-30 min.) Halfway through the baking brush with 1 T olive oil (optional). Remove from oven. When it has cooled for 10 min. use a spatula to loosen the crust from the pan, so it won't break later.

4) Top with your favorite pizza items and bake at 400 F until heated through. Topping suggestions: extra olive oil; 1 large ripe tomato, sliced; extra mozzarella, sliced or grated; 2-3 large cloves garlic, thinly sliced; sautéed mushrooms; thinly sliced bell peppers; or sliced olives

Note: Our new favorite topping that makes use of our harvest share, plus grated cheese of course: Creamy Pesto Dressing, thinly sliced fresh onions, and chopped arugula !

Creamy Pesto Dressing
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar

Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza

Grind until fine in a blender: 1/4 c raw walnuts or pine nuts
Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water

submitted by Patti Andrews; from The New Moosewood Cookbook by Mollie Katzen