Now that our Symposium is over and the calendar page has turned to September, it's time to work on finishing our garden harvest, canning & preserving, drying, fermenting & pickling for the winter months. The greenhouse shelves are stacked with drying racks layered with herbs; our kitchen counters are lined with jars of beans and cucumbers that are being lacto-fermented; our counters are covered in bowls and containers brimming with tomatoes, basil, eggplant and beans to be preserved into sauce, pesto and ratatouille.
And our meals these days are simple, but fresh and glorious with the abundant garden harvest - kale, chard, beans, various pestos, tomatoes tomatoes tomatoes every day! Using these veggies on different kinds of pizzas has been a fun way to experiment lately. We were recently at a wedding in Muskoka where pizza was served by All Fired Up, a portable wood-fired pizza catering business. We loved their pear-pesto-arugula-goat cheese pizza, and made our own version of it last night using all these ingredients sourced from our yard (we even have our own pears this year!). Yumm!
Fresh Pear-Pesto-Arugula Goat Cheese Pizza
Fresh pears, 2 sliced thinly
Freshly made Pesto (our version uses fresh basil, sunflower seeds, olive oil, garlic, nutritional yeast, lemon juice, sea salt)
Fresh arugula, about 20 leaves (we used Surrey Greens, a spicy arugula-type leafy green)
Fresh soft goat cheese
Roll out thin whole-grain pizza dough. Let rest 15 minutes on your pizza pan, pizza stone, or peel. Spread with thin layer of pesto to cover whole dough. Cover in concentric circles with sliced pears. Sprinkle with arugula leaves, and dot with clumps of fresh soft goat cheese. Bake at 500F for about 6 minutes! Serve hot with fresh arugula leaves tossed on top.