What do you get when you layer local Vermont Fresh basil pesto, Maplebrook Farm fresh mozzarella, Dell’Amore pizza sauce, and local, organic red peppers onto Slice of Vermont fresh pizza dough? A localvore pie that raises the pizza night bar to new heights! You’ll find these ingredients featured in our Weekly Sale from September 8th – 14th at a great price, and they’ll all help you tally points in the September Eat Local Challenge. They’ll also help us continue to add kernels to the Big Corn located at the Co-op entry, which tracks dollars paid to local farmers and producers all month long!
Completely thaw pizza dough. Preheat oven to 500F. Flour or oil your pizza pan or stone. Stretch the dough to 16″ round (or divide dough in half for two smaller pies). Spread on a thin layer of pizza sauce leaving a border around the outer edges for the crust, then layer on the mozzarella slices so that they cover the sauced area of the pie without overlapping. Spoon dollops of pesto across the pizza (it will spread as it bakes), then top with red peppers and other toppings of choice. Sprinkle with fresh basil, garlic powder, and red pepper flakes, then bake 9-10 minutes, or until golden and bubbly.