Tuesday, March 22, 2016

Farmhouse Homemade Pizza....Farmer Approved

My farmer and I both love pizza. We declare Friday nights - Pizza nights... Most of the time I do homemade, occasionally we order out and sometimes it's just a good ol frozen pizza which my farmer just absolutely loves....and my pride takes a beating every time.

I made this pizza twice this past weekend. My sweet nieces spent the night Thursday (no school Friday calls for a night at Aunt Kirby's) and my farmer worked late so he barely got any. Fast forward to Sunday afternoon we went shopping for a Magnolia Tree. We purchased one, got half way home and I looked at my farmer and said "I don't think I want this tree, can we take it back" I started to have buyers remorse about a Magnolia tree, not sure the reasoning but he simply obliged. SO needless to say I made him homemade Pizza that evening when we got home. AND we are now on the hunt for a dogwood tree. Does anyone have any great ornamental trees that they have and love.

I use the Barefoot Contessa's recipe - you can find it here. I'll be honest. Anything with yeast always just scares the heck out of me. But this was easy - Soo easy. I'm already planning a family girls night that I'll make these pizzas once my farmer is in the field.







It only has to rise for 30 minutes at room temperature....
For the sauce that goes on the pizza I used rosemary instead of sage.... use what you have, use what sounds good. To me there is nothing better than baked Rosemary.
 


 
The Arugula topping of the white cheese pizza is my favorite. My farmer of coarse prefers his salad in a bowl and not on top of his pizza. He is missing out. Just a little tip - mix this up just right before you eat it. Otherwise it will get wilted and not be a fresh salad.


 
This recipe makes WAY more than we can eat in one evening unless we have company over. I am experimenting to see if it will freeze. Sounds a little too good to be true. 
 

 
For my pizza I just get the olive oil topping but for my farmer he likes regular ol red sauce. I prefer to use a chunky pesto marinara sauce. It just adds extra flavor.
 
 
Ready to go into the oven. Do yourself a favor and make sure you have your baking sheets lined with parchment paper. My farmer just likes mozzarella and pepperoni. I get fresh mozzarella and fontina.


A little too much cheese on mine. Slices of fresh mozzarella fool me every time into thinking it's not much cheese.


Topped with arugula and life is perfect.  I had two big slices.



I think this would be great topped with grilled chicken. I am going to plan on that for next weekend.

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