Have you ever had something to eat, whether it was at a restaurant or prepared by a friend that you thought to yourself, “I LOVE THIS.” And then, for weeks and months afterwards, you crave it?? The craving leaves you desperately wracking your brain trying to master it? Ok, call me crazy, but I have.
Ryan, Erin, and that adorable Jackson Spengler
Last fall, we spent a fun evening with our friends, Erin & Ryan Spengler. While Erin and I played with the munchkins in the backyard, Ryan and Ryan chit-chatted in the kitchen and whipped up a couple of amazing homemade pizzas. (Ok, my Ryan sipped a glass of wine while he watched the other Ryan make pizza.) The first ‘zza to hit that table was a Barbeque Chicken and the second, “The Farmer’s Market”. That morning, while strolling the market, Ryan (Spengler) had picked up a variety of peppers, leeks, onions, garlic, goat cheese, and fresh basil. And for us, he whipped it all up into this delicious pizza I have been craving ever since!
You may think I am exaggerating here…ohhhh but I’m not. If you aren’t anything like me, let me explain. Once I get fixated on something, I HAVE to have it. Once my mind is set on something…doing something, making something, EATING something, it just HAS to happen. (Maybe that’s why I also work in sales!) Ryan would tell you that this is not always one of my better qualities. I can be relentless. In other instances, I know he finds it down-right endearing. At least that’s what he said in his wedding speech. (I like to remind him of that.)
Since that wonderful fall evening, there have been several occasions in which I’ve begged and pleaded to have this pizza. On one such evening, Ryan went to the store (while I waited at home, mouth-watering, for his return with “farmer’s market ingredients”) and instead he showed with a Costco pre-made supreme. What?!?! Apparently he wasn’t up for the Spengler’s challenge that night. I was crushed. Since then however, he has mastered it! Yes. HE has mastered it. While I was pregnant with Beau, he worked to satisfy this craving. I was exhausted…like nobody’s business, and I think he knew that re-creating this pizza was the least he could do to keep Momma happy. :)
Let me tell ya, last night he rocked it! Creating the perfect crust was the real kicker in this process but also deciding on the right toppings, in the right order, were crucial. Paired with one of my favorite bottles of wine, a Dry Creek Valley Zin, this pizza was just exactly what we’d hoped it would be. As I wrapped up my Cleanse phase of Advocare’s 24 Day Challenge, indulging in a carb-o-licious meal was in order!
We owe Ryan Spengler a HUGE thank you for introducing us to this recipe and spurring this challenge…re-creating “Farmer’s Market Pizza”.
FARMER’S MARKET PIZZA
Inspired by Ryan Spengler
- 1 Red Pepper, thinly sliced
- 1 Yellow or Orange Pepper (or both!), thinly sliced
- 1/2 Sweet Yellow Onion, thinly sliced
- 2-3 Leeks, thinly sliced (cut off and discard “greens”)
- 3 cloves Garlic, minced
- 1/2 stick Butter
- 1 tbsp EVOO
- 1 Handful Spinach, chopped
- 6 Basil leaves, torn
- 4 oz Goat Cheese, crumbled
- Mozzarella, freshly grated
For us, the crust was especially important. While I’m usually a thin crust fan, I wanted this pizza to be much like Spengler’s…fluffy, airy, bubbly! To accomplish this, we used a “Pizza Crust Mix.” (Since we didn’t have Ryan’s amazing dough recipe). Added to the powder mix was a few dashes of garlic salt and 1/4 pkt of quick rise yeast (1/4 of a 1/4 oz pkt…not much). Upon mixing as directed, the dough sat, covered, for 2-3 hours (or longer if you are able). Ryan then rolled out the dough on our pizza stone and let it rise for 1 hour. From there, he baked as directed. IF you aren’t up for fussing with dough, certainly, use your favorite pre-made crust.
Preheat oven to 425 Degrees.
1. While dough is rising, saute on medium-low heat, peppers, onions, leeks, and 1 clove of garlic in butter until all are semi-soft. Set aside.
2. In a small bowl, combine EVOO, 2 cloves minced garlic, and torn basil leaves.
3. Once crust is removed from oven, build your ‘zza!
- Start by brushing the crust with the EVOO mixture. Be sure to spread evenly.
- Next, create a layer of chopped spinach leaves.
- Top with the sautéed peppers, onions, and leeks.
- Sprinkle crumbled goat cheese (generously).
- Finish with freshly grated mozzarella.
4. Bake pizza for ~10 minutes at 425 degrees until crust is ready and cheese is starting to brown.
5. Remove from the oven and let sit for 5 minutes. Slice and serve!
What can I say? I have a new favorite pizza! It just might…yes might, be on the menu again tonight!
Enjoy your Sunday evening, everyone. Sunday night is probably our favorite night of the week. Always a home-cooked meal. Always spent the 4 of us…just cozied up. :)
Indulge. In Life. In Love. In Food.