*K*itchen *K*orner

 A new Friday ritual around our passion for "grown you own produce" 

or at least local, in season and organic. 

Some photos  around what happened 

in our kitchen & little garden 

this week 

+ 

a recipe to share.

If you are inspired to do the same, 

please leave me a Love Note 

with a link back to your own *K*itchen *K*orner.

Wishing you a "bountiful" week-end!

* * *

RECIPE FROM JEANNETTE

Peach, Basil & Escarole Pizza
your favorite pizza dough (homemade or fresh from a bakery/market)
2 T cornmeal
2 T olive oil
1/4-1/2 head of escarole, torn to bits
1 large handful of basil, torn to bits

2 peaches, cut into slices

flaky salt & freshly ground pepper
1/2 c mozzarella, cut into small chunks

Preheat oven to 425F. After your pizza dough has risen, use 1 tablespoon of olive oil to grease up a walled cookie sheet. I use my hands for this. 

Sprinkle sheet with cornmeal 

and then push out or roll out your pizza dough until it spreads to all 4 corners.

Evenly scatter escarole, basil and peaches over the top of the dough. 

Sprinkle with salt and a few good hefty grinds of black pepper. 

Add mozzarella over top and gently spill the remaining olive oil over top. 

Place in oven and heat for about 15-20 minutes or until the cheese gets bubbly and the crust becomes golden. Slice and eat hot.

Photo credits : Everybody loves sandwiches via Poppytalk

  

PS : {we did not have time to take a picture of our pizza : it got gobbled up too fast...}