Submitted by Amy Smith
About the cook: I am a self avowed foodie and love to experiment with different flavor combinations! For me, adding garden fresh ingredients make the most delicious dishes whether its fresh herbs or vegetables or perfectly ripened fruits. I really like my local farmers market! Spices can also brighten so many dishes and make them go from bland to wow. But the most fun thing about cooking is making meals for family and friends.
About the dish: Growing up in West Virginia, we always had summer gardens full of fresh, delicious herbs as well as fresh fruit from the local farmers market. Our local food was influenced by Italian immigrants that had settled in the state - what a treat to learn and eat Italian food from some of my friends grandmother's when we were in school together. I have combined these flavors for a yummy garden pizzetta!
National Origin: Italian
Estimated Time: 1 to 2 Hours
2 cups all purpose flour
2 tablespoons Herbes de Provence
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 cup water (as needed)
1 1/2 cups gorgonzola
2 tablespoons sliced Gaeta olives
1/3 olive oil
1/2 cup coarsely chopped Italian parsley
2 tablespoons coarsely chopped sage
1 teaspoon chopped thyme
2 tablespoons coarsely chopped mint
3/4 cup coarsely chopped basil
1 cup blueberries
1 cup raspberries
1 tablespoon balsamic vinegar
1 teaspoon honey
2 teaspoons cayenne pepper
3 tablespoons toasted pine nuts
1/4 cup rosemary blossoms for garnish
Combine flour, Herbes de Provence, rosemary, and salt in a large bowl. Blend all ingredients well gradually adding water, using hands to mix. The dough should be moist but not wet. Wrap the dough in plastic wrap and refrigerate for half an hour.
Heat oven to 350 degrees.
Remove dough and form into 6 equal sized balls. Flatten each with the palm of your hand on a greased baking sheet.
Cook for 10 minutes and remove from heat.
In a medium saucepan over low heat, combine the gorgonzola, Gaeta olives and olive oil. Heat 3-4 minutes. spoon the mixture in equal amounts over the pizzettas.
Combine the fresh, chopped herbs in a medium bowl and layer in equal amounts on top the gorgonzola mixture.
Toss the blueberries, raspberries, balsamic, honey and cayenne together in a medium bowl and gently spoon on top the fresh herbs in equal amounts.
Add toasted pine nuts on top the herbs, dividing them equally.
Garnish with rosemary blossoms.