When I came to the market last Saturday I had a roasted root vegetable dinner in mind, but I went home with the perfect ingredients for a winter market pizza. I picked up a pepperoni log from Meadows Farm, spinach from Tony Bono and fresh Mozzarella from Calico Farmstead Cheese. The key to a really good pizza is, of course, the crust. We make pizza at our house on a weekly basis, so you can be sure this recipe comes to you after some very rigorous testing! The fact that this dough takes just a few minutes and doesn’t need time to rise means that we can have pizza for dinner any night of the week. I substituted a bit of Emmaus Farms Hard Red Winter Wheat Flour for some of the AP flour, adding a welcome rustic texture to the dough.

I used the homemade pizza crust recipe from TheKichn. The blog suggests making two pizza’s but I used the whole dough and made a normal medium sized pizza with fantastic results.