i love pizza in all it’s forms. sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but also layered with pesto instead, or no sauce at all. with this recipe i had the idea that rather than worrying about not only making a sauce but also a cheese substitute, i could make a combination of the two.
the sauce is made creamy by a little coconut milk, while all the flavor explodes from the roasted garlic, which permeates the soft chewiness of the crust. complimented nicely by hints of tangy sweetness from sun dried tomatoes and little bursts of freshness added by thyme.
if you’ve never taken a crack at making your own pizza, what better time than now?
mixed stone fruit salsa
we are at the very peak of stone fruit season. apricots have been around for a while, peaches are just now getting good and cherries are the sweetest they can be right this very second! for these few weeks of the year we can see nectarines, pluots, and apriums next to white, yellow and doughnut peaches, alongside baskets of red and rainier cherries. so i gather them up while i can!
i often think of baking them into tarts, pies or cakes, but i must admit i feel guilty cooking such beautiful, fresh fruit. i’m usually tempted just to eat it as is – raw and unaltered – to preserve its subtle sweetness and soft juicy texture. but i wanted to find a recipe that accented these qualities while making the fruit more portable and even more palatable.
since the ripening of stone fruit makes me think of summer, and they have a similar texture to tomatoes, i decided to turn the fruit into a salsa i could enjoy all summer long as harvests yield different varieties. instead of fresh cilantro i used big fresh basil leaves, which are so sweet smelling i melt whenever in the vicinity. these compliment the sweetness of the fruit quite nicely, and the presence of all the other classic ingredients – garlic, onion, and a little salt, oil and citrus juice – leaves no question that this is still a true salsa.
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