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Heirloom Tomato Pizza with Burrata

Heirloom Tomato Pizza With Burrata

Full of seasonal heirloom tomatoes, this recipe from Megan at Market Pizza will make your mouth burst with flavor!

Ingredients

  • Pizza Dough- 3.5 oz. ball (Make your own or pick up one from Market Pizza)
  • A variety of Heirloom Tomatoes from Blue Moon Acres (Megan likes Roasted Chocolate Stripes and Orange Russian!)
  • A variety of Heirloom Cherry Tomatoes
  • Grated Parmesan Cheese
  • Grated Mozzarella (best to purchase block cheese and grate yourself vs pre-grated packages!)
  • Dried Oregano
  • 2-oz ball of Burrata
  • Fresh Basil
  • Balsamic Reduction

For the Heirloom Tomatoes:

  1. Slice tomatoes 1/4 to 1/2 inches” thick
  2. Arrange on an greased sheet pan
  3. Salt & pepper to taste
  4. Put in oven, preferably a convection oven 250° F for 2-1/2 to 3 hours.
  5. Make sure tomatoes do not dry out completely. This may be done a day or two in advanced.
  6. Cool on sheet pan and put in a container in refrigerator if prepping a day prior.

For the Cherry Tomatoes:

  1. Cut in small pieces

For the Balsamic Reduction:

  1. Add Balsamic Vinegar in small sauce pan and cook on low heat. Continue to stir as it starts to bubble up.
  2. Add raw cane sugar to thicken it up. Remove from heat. Be careful not to over cook it as it gets thicker as it cools down.

Assemble the Pizza:

  1. Preheat oven to at least 500° F if cooking in a conventional house hold oven and let it heat it for a full hour before you intend to cook. The higher the temperature the better! If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour.
  2. Stretch out dough to approx. 10” inches
  3. Carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan, and shake the peel, board or pan back and forth a few times to make sure the dough can move. If you are using a sheet pan, lightly oil the pan, then stretch the risen dough into the shape of the pan.
  4. Brush dough with extra virgin olive oil
  5. Sprinkle salt around the edge of dough
  6. Dust entire dough with parmesan and oregano
  7. Sprinkle on the mozzarella
  8. Place 6 pieces of roasted tomatoes around dough
  9. Sprinkle in the chopped fresh cherry tomatoes
  10. Leave space in center for Burrata

Gently slide the pie onto the stone or tiles in oven, starting at the back and working your way toward its front.

Cook until the dough rises and begins to golden. At least three minutes (oven’s vary so watch your timing).

Pull out pizza and put Burrata into the center of pizza. Put back in oven for 1-2 minutes so Burrata warms and the pizza is nice and crunchy to the way you like it.

Once its complete, pull out. Drizzle olive oil on the edges, add lots of fresh basil, drizzle a balsamic reduction and more parmesan.

Enjoy this magical summer pizza!

Megan, The Market Pizza Witch


Ingredients available at the Stockton Market

Pre-made Pizza Dough: Market Pizza

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Heirloom & Cherry Tomatoes, Basil: Blue Moon Acres

Cheese: Manny’s All Natural Meats

 

Jack’s Corn Chowder With Shrimp & Potatoes

Jack’s  Corn Chowder With Shrimp & Potatoes

Super fun and delicious Corn Chowder recipe from Sharon at COTTAGE SPICE CO.

Ingredients

3 Tbsp. butter
½ cup sweet onion, chopped
2 carrots diced
2 garlic cloves, minced
30 oz. clam stock
1 cup light cream
5 medium potatoes, cubed
Kernels from 3 large ears of corn, uncooked
1 lb. shrimp, cut into thirds
1 Tbsp. freshly squeezed lemon juice
½ cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
1 tsp. dried parsley
½ tsp. dried basil
1 tsp. sugar
Cayenne pepper to taste
Salt & pepper, to taste

Directions

Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until tender (8 minutes). Stir in garlic, cook an additional minute.

Pour in the clam stock & cream. Bring to a boil and quickly reduce to a simmer. Add the potatoes and corn and cook for 10 min. Add shrimp and simmer for 5 more minutes.

Stir in the cheeses.

Sprinkle with parsley, basil, sugar, cayenne, salt & pepper.

Simmer 40 minutes, stirring occasionally.

Enjoy!

Sharon


Ingredients available at the Stockton Market

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Vegetables: Blue Moon Acres

Cheese: Highland Gourmet

Broiled Salmon Valentinè

Broiled Salmon Valentinè

This recipe comes courtesy of Offbeat Gourmet who is at the market on Saturday 2/10 & Sunday 2/11, 2018
Offbeat Gourmet creates handcrafted sauces & marmalades using ingredients from local family owned farms.

Serves 4 people

Ingredients

1/4 cup Offbeat Gourmet Marmalade
2 Tbsp soy sauce
1 tsp fresh ground black pepper
3 cloves chopped garlic
Salmon filet 3/4. lb to 1. lb (for salmon, visit Metropolitan Seafood at the market)

Directions

First pre-heat your oven to 450 degrees.

Then mix the following ingredients together: 1/4 cup Offbeat Gourmet Marmalade, 2 Tbsp soy sauce, 1tsp fresh ground pepper and 3 cloves (crushed) chopped garlic, top salmon filet with half of the glaze mixture

Next, put a layer of foil on a baking sheet and lightly grease with olive or coconut oil. Place the salmon (skin side down) and bake the salmon at 450 degrees for 5 minutes

After the five minutes are up, set oven to BROIL HIGH; and Broil the salmon for an additional 5 minutes

Cover with remaining 1/2 of the glaze and return to broiler for 3-5 minutes or until desired level of doneness

Using two spatulas carefully lift the filet and place on a bed of rice (for rice, visit Blue Moon Acres at the market).

Garnish with sliced green onion & don’t forget a squirt of lemon!

“Makes It Taste Like Candy!”

Recipe courtesy of Offbeat Gourmet, one of our popup vendors. 

Sweet Carrot Cake

Sweet Carrot Cake

While Strawberries are taking center stage, don’t forget its carrot season too!  You’ll find farm fresh carrots and eggs at Blue Moon Acres, they also carry walnuts, and Cottage Spice Co has the spices for this simple to make Carrot Cake that we tried and tested from Ina Garten, Barfoot Contessa recipe!  Decorated with Sciascia Confections Macarons!

What you’ll need:

  • 2 cups sugar
  • 1- 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons kosher salt
  • 1 pound carrots, grated
  • 1 cup raisins
  • 1 cup chopped walnuts
  • Ginger Mascarpone Frosting (recipe follows)
  • Crystallized ginger (not in syrup), chopped, for garnish

Preheat the oven to 400 degrees. Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Ginger Mascarpone Frosting (Frosts one 9-inch Cake)

  • 12 ounces Italian mascarpone cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups sifted confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 cup minced crystallized ginger (not in syrup)
  • 1/4 teaspoon kosher salt

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.