These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
From Spa City Local Farm Market Co-op
<p>I sneak my veggies into delicious dishes that are topped with cheese. This is one pizza I can feel good about eating and it’s a quick fix on a week night, especially if you make the pesto ahead of time.</p>Source: Leslie Fisher (Entered by leslie fisher)
1 Hannah's Heirlooms pizza crust
1/4 cup ANP or Burns Twice Farms mushrooms
1/4 cup artichoke hearts, chopped
1/4 cup Kalimata olives, chopped
1/4 cup Pesto (see recipe below)
4 ounzes fresh mozzarella cheese, sliced
Step by Step Instructions
- Pre-heat the oven to 450 degrees. Make the pesto, combining in a food processor: 1 Cup ANP fresh basil leaves, loosely packed; 1 Cup ANP spinach, loosely packed; 1/3 Cup pine nuts, 2 garlic cloves, 1/2 Cup grated Parmesan cheese. While the machine is running, slowly pour in the 1/4 Cup olive oil.
- Place frozen pizza crust on a baking sheet. Top with 1/4 C pesto, veggies and cheese. Bake for 13 min.
Back to Recipe Listings
Click here to go back to the recipe listings