We are getting our feet wet with our first CSA pick up!
Week #1 bounty includes:
Naturally our biggest concern is to eat all of this stuff before it goes bad. That means making some dishes where we can burn through a large chunk of (insert yummy veggie here). Our pick-up this week included two bunches of arugula and one of the farm folks suggested using the arugula to make some pesto – DONE.
Danielle had a brilliant idea. Make the arugula pesto and use it as a sauce for a pizza – the rest is history.
Close your eyes, picture a fancy Italian restaurant, you order one of those rustic thin crust pizzas…
Now open your eyes! What do you see? Well, you’ll probably notice that you are not in a fancy Italian restaurant but rather our 450 sq ft. apartment and next you’ll see this:
A perfectly baked pizza with homemade arugula-pesto-sauce, topped with felino salami, green peppers, and some really tasty cheese. Danielle created a masterpiece.
I honestly cannot adequately describe how absolutely super-delicious this was. This is one of those meals I would have no problem paying good money for – definitely one that we will be filing away as something to make again.
In fact I’m gonna go ahead and say this was the best pizza I have ever had. You’re probably thinking to yourself, well sure it looks like a good pizza but what does this Polish dude know about good pizza?
Say what you will; but the crispy crust, perfectly melted cheese, the salami, the oils from the salami, and the secret ingredient (arugula pesto) speak for themselves. Wow, I will be thinking about this one for some time…
Arugula Pesto Pizza
One bunch Arugula
5 Garlic Cloves
1 Bunch Garlic Scapes (if you have ‘em)
1 Cup-ish Shelled Walnuts
Shredded Parmesan Cheese
Pizza Dough (we bought ours pre-made at Whole Foods)
Delicious Cured Meat (we used Felino) – thinly sliced
1/2 Green Bell Pepper – thinly sliced
Pre-heat oven to 500 degrees Fahrenheit Roast garlic cloves with skins in a pan until skins start to brown and blacken. Remove garlic from pan and place walnuts in the pan until golden brown. Take off the garlic skins and place both walnuts and garlic in your food processor. Add arugula and garlic scapes. I don’t have an exact measurement for the olive oil I used. I eyeball most of what I do when cooking, so most of this is pretty inexact. I just taste test along the way – much more fun that way. If you know pesto, then you’ll know when to stop with the oil. Add a couple pinches of salt. Once blended, remove from food processor and fold in parmesan. I think I used about a cup of cheese if not a little more. Taste and add more salt if need be.
I didn’t make the pizza dough, but found some delicious pre-made dough at Whole Foods for $2.99. It was enough for two pizzas and we had leftovers amongst the three diners. Place dough on parchment paper on top of a sheet pan and spread pesto liberally. Cover in cheese, Felino, and green pepper. Bake on top shelf in the oven until crust is golden brown, then enjoy your feast!