Fresh recipes inspired by ingredients found at the Covington Farmer’s Market
Homemade Whole Wheat Crust
3 & 1/4 cups organic whole wheat flour (Bob’s Red Mill)
1 & 1/2 cups warm water
1 tablespoon premium yeast
1 tablespoon extra virgin olive oil
1 tablespoon raw local honey
1 teaspoon turbinado sugar (brown)
1 teaspoons course sea salt
In a large mixing bowl dissolve the sugar in the warm water (about 105 – 115 degrees F). Add the yeast and lightly stir in. The yeast should begin to foam – if it does not, it is dead, and you will have to start over with new yeast. As it foams, let sit for about 5 minutes to set.
Add the olive oil, honey and salt. Stir in the flour, mixing to avoid clumping. Mix with a large spatula until the mixture becomes dough-like.
Lightly powder a surface with flour, and place the dough in the center. With floured hands, knead the dough. Lightly dust the dough with more flour as needed. Once done, the dough should be soft but not sticky, smooth and elastic.
Shape the dough in a ball, and lightly coat with olive oil. Place in a large mixing bowl (note: the dough will rise over twice its size!) cover with a warm damp cloth and place in a warm spot, not in direct sunlight. Let sit for about 1 – 2 hours.
One risen, press down on the dough to deflate, and cut in half. Roll each half into a ball, and let sit separated for another 20 minutes. Meanwhile, preheat oven to 475 degrees.
After the dough has sat, place again on a lightly floured surface. Start by pushing in the middle of the ball, and then gradually pushing out in each direction. I like to do this by hand, but it can be done with a roller too. Shape to desired size and crust thickness. Create a lip around the edges to keep your tasty toppings in. Once shaped, brush lightly with olive oil. Your crust is now ready for toppings!
Suggested Toppings For A Summer Harvest Farmers’ Market Pizza:
Summer squash, zucchini, red onions, green onions, leeks & Swiss chard from Slice of Heaven Farm
Chicken & mushrooms from Screaming Oaks Mushroom Farm – James Shoop
Bell peppers & other goodies from Bartlett Farm
Tomatoes, eggplant & greens from GROW.farm
New at the Market! Emmanuel Pig Farm featuring pasture raised, aged pork
Goat cheese & feta from Farmhouse Dairy
Base: try a red sauce base from Abundant Life Kitchen, or a basil base from Basically Basil. Or go for a gourmet flavored olive oil from Nuccio’s.
Layer on your toppings and bake for 15 – 20 minutes, or until golden!
