Saturday, 31 May 2008 21:22
1 c. water
1 t. yeast
1/2 t. salt
3 1/2 c. organic whole wheat flour from Icelandic Sheep Farm*
Toppings (see below) â all available at the Farmersâ Market
1. Put yeast, water and salt in bowl. Incorporate flour by kneading.
Let the dough rise for at least 1 hour until nearly doubled in volume.
2. Roll out crust and let it rise in pan until it noticeably increases in size.
3. Prebake crust for 5-10 min in 350Âº oven.
4. Add toppings and local cheese and bake at 500Âº until browned.
Most toppings should be sautÃ©ed before adding.
Spring Topping: asparagus, scallions and chard or spinach, or spring onions and shelled peas.
Summer Topping: fresh tomato sauce with onions and zucchini, eggplants or peppers, or sliced tomatoes and garlic and basil.
Fall Topping: apples and onions (need to cook on low heat for a long
time so that the onions caramelize) or tomato sauce with carrots, or
broccoli with pesto.
Winter Topping: kale, chard, or beet greens with onions; or frozen corn
(bought at Farmerâs Market in summer) and onions; or home-canned or
Local Folks Food tomato sauce** and mushrooms.
*available at the Farmersâ Market
** available at the Farmersâ Market and at Bloomingfoods
Katie Zukof is a baker and cashier at the Bloomingfoods on East Third
Street. She is also the consumer representative on the board of the
Local Growers Guild.