Greenmarket in July Pizza
This pizza was inspired by the Union Square Greenmarket in NYC, where I found every kind of fruit and vegetable under the sun. The first time I saw the heirloom tomatoes, I had to have them all: the red, the purple, the red-purple, the orange, the yellow, and the little green ones that look like baby watermelons -- worth all 600 pennies.
2-3 large heirloom tomatoes
1 shallot, thinly sliced
1 clove garlic, crushed
1 cup shredded parmesan cheese
1 tbsp balsamic vinegar
whole grain pizza dough (or pre-made crust)
salt + pepper
1. Preheat the oven to 425 degrees.
2. In a small to medium pan, heat ½ tbsp of olive oil to medium. Add the thinly sliced shallots and garlic to the pan and cook for 5-10 minutes, stirring constantly so that they don’t burn to a bitter crisp. When they are soft and lightly browned, add a healthy splash of balsamic vinegar. Cook another minute, remove them from the pan and set them aside.
6. Bake the pizza for 15 minutes, or until the sides are golden and crispy. Remove it from the oven, and top it with more fresh parmesan cheese and fresh oregano. If you are using a pre-made crust, follow the baking instructions on the package.
- You can make this pizza with regular, beefsteak or plum tomatoes. So long as they are ripe – tomatoes should be slightly soft, but still firm, and the brighter the red, the better!
- If you don’t have balsamic vinegar, just skip it.
- Shallots are a cross between onions and garlic, and are on the sweet side. If you can’t find shallots or don’t have them on hand, thinly sliced red onion will do. Use about ½ cup.
- If you can’t find fresh oregano, you can use fresh basil.