This week in our veggie share from
Taproot Farms we received many, many beets. So this week we are featuring beets on our pizza.
We've made beet pizza before, and Alan is not the biggest fan, but he agreed to try it again tonight. Using a pesto base, we decided to pair the fresh beets with feta cheese, inspired by a salad that
The Port Pub does. We also included mushrooms, kale and prosciutto.
The sous-chef was his usual helpful self :
Beets and feta over pesto :
Some chopped kale and smoked prosciutto (sprinkled with some balsamic vinegar) :
The finished product :
We also made a prosciutto, mushroom, red and green pepper, black olive and feta pizza. This shot was particularly aesthetically pleasing :
And the completed product :
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