“One rule in life”, he murmured to himself. “If you can smell garlic, everything is all right.” Author: J.G. Ballard
Yum, Yum – Fresh Garlic Pizza. In fact, this garlic in the pizza pie is so fresh that it began its day in organic soil.
Here’s our pizza making tips. First make your own dough is the only way to go. If you don’t make the dough, then all is for naught. Second, invest in a quality heavy-pizza baking pan that heats quickly and cooks evenly. Add a pizza stone for cutting the pizza. For the red sauce (pizza rossa) which is what we like; make it with just tomato puree and nothing else. For toppings, use the seasonal ingredients that are available LOCALLY (fresh garlic, garlic scapes or Shiitake mushrooms are some of our favorites). Lastly, bake the pizza with just the dough, tomato sauce and the topping for about 10 minutes, then add mozzarella cheese on top, and continue to cook until the cheese melts and becomes bubbly ooey gooey with an extra crisp crust.
Now, back to the garlic. Freshly harvested garlic has a water-chestnut texture (lots of moisture) and is something special. When you can get fresh garlic and it’s becomes that special ingredient that you can add as a pizza topping. This week, we began our garlic harvest. This is Ohman Red, grown by Carl Ohman in East Smethport for many years, and originally from Milan, Italy.
We’ll let the pictures tell the rest of the story. We’ll be bringing garlic to the Frosty Hollow Herb Festival and the Potter County Farmers Market soon. Until then, we’ll end by saying “arrivederci”.