LOCALadk Magazine

LOCALadk 45 LOCAVORE PIZZA Pizza Crust Ingredients • 3-5 cups white spelt flour (Champlain Valley Mills) plus more for rolling out the dough • 1 Tbsp. active dry yeast • ¼ tsp. salt • 1 cup warm water (120-130°) • 2 Tbsp. sunflower oil (Reber Rock Farm) • 4 Tbsp. cornmeal (Essex Farm) Directions In a large mixing bowl, combine 3 cups flour, yeast and salt. Add warm water and oil. Stir until combined. Transfer to a clean, floured surface and knead in more flour until the dough is smooth and elastic. Divide in half. Cover and let rest for 10 minutes. On a floured surface, roll out dough and then transfer to baking sheets sprinkled with cornmeal. Bake crust at 425° for 8-10 minutes, rotating pans halfway through to ensure even cooking. Pumpkin seed "Parmesan" • 2 cups raw pumpkin seeds (Stonybrook Farm) • ¼ cup nutritional yeast • 2 Tbsp. Fire Cider (Radiant Earth Botanicals) or apple cider vinegar • 2 Tbsp. sunflower oil (Reber Rock) • 2 Tbsp. black bean shoyu (Red Oak Food Co.) • 4 large cloves garlic, pressed (Fledging Crow) • 1 tsp. smoked paprika • ½ tsp. Celtic salt Directions Combine all ingredients in a medium bowl and mix well. Spread seeds evenly on a baking sheet lined with parchment paper or a silicone sheet. Bake at 425° for 6 minutes. Remove from oven and allow to cool on the sheet pan. Sweet Potato Mash • 6 cups sweet potatoes, peeled and diced (Juniper Hill Farm) • 1 medium onion, diced (Juniper Hill Farm) • 4 garlic scapes, sliced (Fledging Crow) • 2 Tbsp. fresh oregano (Wild Work Farm) • 2 Tbsp. sunflower oil (Reber Rock) • 2 tsp. Celtic sea salt • ¼ cup vegetable broth or water Directions In a cast iron pan, warm oil over medium-low heat. Add onion and salt and cover for 5-10 minutes, until onions are translucent. Add sweet potatoes, garlic scapes and oregano. Stir and cover. Cook until sweet potatoes are so, stirring occasionally.Add broth or water to soen if needed. Remove from heat and mash with a fork until it reaches a spreadable consistency. Pizza Toppings • 4 leaves kale, stems removed, finely chopped (Wild Work Farm) • 1 bunch chives, chopped (Wild Work) • 1 bunch wild ramps, thinly sliced (Red Oak Food Co.) • 2 Tbsp. each fresh thyme, marjoram and basil, thinly sliced (Wild Work) • 1 cup wild mushrooms, thinly sliced (Red Oak) Directions Combine all ingredients in a medium bowl and mix well. Spread seeds evenly on a baking sheet lined with parchment paper or a silicone sheet. Bake at 425° for 6 minutes. Remove from the oven and allow to cool on the sheet pan. Pizza Topping Directions Spread sweet potato mash on pre-cooked pizza crusts as "sauce." Cover with kale, chives, ramps, mushrooms and herbs. Bake at 425° for 10-15 minutes. Rotate pans halfway through. Remove from oven and let stand for 5-10 minutes. Sprinkle pumpkin seed "parmesan" on pizzas before serving. Makes 12 servings. (Swap out these spring-harvested ingredients for summer, fall and winter ones and keep the Locavore Pizza theme going all year long!) LOCALadk is reprinting this recipe which appeared in our spring issue. We mistakenly failed to include the final set of directions. We apologize for the omission and to Green Goddess.

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