Every Saturday morning in the summer and fall, you’ll find me at my local farmers’ market. Although our market is small, what it lacks in size it makes up for in variety and quality. On a recent visit to our block-long food bazaar, I spotted “ratte’ potatoes (a French fingerling beloved by French chefs). Nearby a cheese vendor displayed wedges of tomme Normande (made in the style of celebrated French “tomme” cheeses). At a yogurt stand, the dairy farmer offered creamy pots of yogurt scented with New England maple syrup. I also found okra in hues of purple and green, a rainbow assortment of heirloom tomatoes, and most surprisingly, boxes of mild Japanese shishito peppers (slim, green peppers from 3 to 4 inches in length.) I can never resist the lure of such interesting fare, and fill my basket with purchases to try at home. The recipe for the delicious vegetable pizza featured here was inspired by one of these shopping forays.
A thin-crusted pizza round (purchased at Whole Foods) was spread with sautéed onions, and topped with shavings of a robust tomme de Savoie. Next, lightly pan-fried baby zucchini or yellow squash (either works equally well) are alternated with sliced plum tomatoes in a spoke pattern atop the onions. They are sprinkled with more cheese and sliced shishito peppers. Seasonings of oregano, red pepper flakes, and a hint of balsamic round out the flavors. Continue reading