The closest thing I have to a super power is the ability to make almost anything into a pizza. Yes, anyone can do this, but few do.
Most summers I find myself with a counter full of fresh produce to preserve and when I can't freeze, can, or dehydrate anymore; I toss scraps to the chickens and throw what didn't fit in the freezer or in a canning jar on to a pizza.
This year I made a pizza topped with corn, basil, rosemary, and jalapeño for a nice kick.
This recipe features ingredients from the Augusta Locally Grown online farmers market from Southern Swiss Dairy, Browns Place Farm, Clyde's Fresh Produce, and The Hancock Farm.
1/2 lb. pizza dough
1/3 cup basil pesto
3 cloves minced garlic (but we all know the only way to measure garlic is with your heart)
1/2 cup ricotta cheese
1 1/2 cups mozzarella cheese
1/4 cup jalapeños, finely diced (you could use green pepper if you don't want the kick)
fresh rosemary for topping (optional)
Preheat the oven to 450 while you roll out your dough on a baking sheet or pizza pan. (Circle or rectangle - your choice!)
I usually pop the rolled dough in the oven for 5 minutes or so. That gives me time to chop, slice, and dice the rest of my ingredients.
Once the dough has preheated, remove from oven and add pesto, garlic, and onion. Drop spoonfuls of ricotta across the top and spread the mozzarella out(chunks or slices are both fine). Finish by spooning the corn and jalapeño on top.
Bake 10-12 minutes, until cheese is bubbly. Add some fresh basil and rosemary if you'd like.