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Independence Day Pizza

Independence Day pizza

Independence Day pizza

Independence Day pizza

Gorgonzola & feta cheese, roasted blue potatoes with cayenne & garlic, fresh tomatoes, ramp vinaigrette, roasted red chard with lime juice



Ingredients: 1 ball of dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper 1-2 tomatoes, sliced crumbled feta and/or gorgonzola 6-10 baby blue potatoes, cut into wedges 2 garlic cloves, minced a couple teaspoons of cayenne (depends on what level of spice you prefer) 1 bunch red chard squirt of lime juice

For the vinaigrette: 1/3 cup ramp vinegar (we got this at the Lost River Artisans Coop on a trip to West Virginia, but as an alternative, you can blend about a cup of chopped ramps with 1/3 cup white wine vinegar) 2/3 cup olive oil 1 tablespoon Dijon mustard salt & pepper to taste

Directions: Preheat your broiler to high, and lay your pieces of chard out on a baking sheet in a single layer. Drizzle them with olive oil and sprinkle with salt & pepper.

Pop them in the oven until the leaves have started to char (this should only take a couple minutes), and then take them out and squeeze a bit of lime juice over them. When cool enough to handle, remove the leaves and chop the stalks into 1-inch pieces.

Meanwhile, prepare the vinaigrette by whisking all the ingredients together until emulsified. In a bowl, let the tomato slices soak in the vinaigrette until you’re ready to use them, to infuse some extra flavor.

Next, preheat your oven to 400° F. Toss your potatoes with the garlic, cayenne, and a bit of olive oil & salt. Lay them out on a baking sheet and cook for about 20 minutes, turning over halfway. You want them to be crispy on the outside and soft on the inside.

When these are finished, increase your oven temperature to 550° F. While it’s heating, prepare your dough using the instructions on the right. Once it has baked for a minute, take it out and brush it lightly with olive oil.

Sprinkle the cheese on the dough, followed by the tomato slices, potatoes and chard. If you like, drizzle a little extra vinaigrette over the whole thing. Pop it in the oven until the crust is a nice golden brown, then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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