When we got home from the Lunenburg farmers’ market yesterday, we made a very delicious pizza with the items we purchased there.
We started with Italian-seasoned Focaccia from Schoolhouse Gluten-free Gourmet.
Then we made pesto using our own basil, oregano and garlic scapes.
For toppings, we sliced up Pleasant Hill Farm‘s (amazingly early!) cherry and slicing tomatoes and our own zucchini.
We put two cheeses on top, both from Ran-cher Acres: their raw goat gouda and raw goat feta.
And…yum!
Yum! I was wondering what to do with the garlic scapes I got from you last week 🙂
A pizza in a cast-iron skillet? Sign me up. I just loooove cooking with my skillet and who doesn’t love pesto? This could easily be on our weekend menu!