The stone fruits from Kashiwase Farms and the Lone Oak Ranch are coming to the end of their season. We have started discussions with the Pacific Coast Farmer's Market Association about what may be offered at our market in the next season, particularly if we stay open year round.
This week's recipe actually has a little protein and fat in it. The vegetables are all in season at the market.
Preheat the oven to 500° using a pizza stone, a cookie sheet or a pizza pan.
Terracotta tiles work just as well. Either make a 12” to 14" crust (Chez Panisse adds 2 Tbsp of rye flour to the dough) or buy a prepared crust.
Thinly slice three bell peppers of different colors. Mix with 1/2 sliced red onion, 1/4 cup parsley leaves chopped, 1/4 cup basil leaves chopped. 2 Tbsp olive oil and 1 tsp of red wine vinegar. Season with salt and pepper.
Mince 1 clove of garlic and add to 1 Tbsp olive oil.
Spread the olive oil with garlic over the crust. Add 2 oz coarsely grated mozzarella. Top with the bell pepper mixture. Bake for 4 to 6 minutes or until crust is just beginning to brown.
Nutrition Information (per serving)