Tomorrow is Saturday: Farmers Market day! It has finally cooled down and the farmers market will be a lovely place to spend a lazy morning. But, this week I just couldn’t wait.

I’ve been making my Fayetteville Farmers Market Pizza for over a year now. The thing I love about it is that it’s always different. Every time you make it there’s a new local ingredient that you can add. When something you usually incorporate it goes out of season, it forces you to get creative and it makes for some interesting pies. And it’s not just for Fayettevillians either. I picked very common ingredients that can be found at farmers markets all over the U.S. for those of you who live elsewhere.

This Thursday, I tried to get an ingredient from each stand at the farmers market. I usually play favorites and shop around for the best deal, but doing this gave me an opportunity to get to know about each of the farms. It was a wonderful experience, one that is much more difficult on a busy Saturday than on a Thursday. I’d suggest you try it anyhow. Our farmers are great and well worth waiting to meet.

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I tried to add the directions as captions in the slideshow, but some of the images move too quickly. The instructions are simple, and each pizza cost well under $5. It’s an easy way to feed a family of four for under $10. Plus, you have to add in the entertainment value. The kids love making their own pizzas and they can play with the dough for hours (exaggeration: we have a wii).

Without further ado:

willworkforfoodgirl’s Fayetteville Farmers Market Pizza

Ingredients (This is just an outline. Experiment!)

Sauce & Toppings

• 5 Medium Tomatoes
• 3 small zucchini
• 3 small squash
• 3 onions
• 3-4 cloves of garlic
• salt & pepper
• olive oil

Crust

I use the Bob’s Red Mill Perfect Pizza Crust recipe found here.

Instructions

Sauce: Quarter your tomatoes, drizzle them with olive oil and turn the heat up to med-high.  Add basil, onions, garlic, red pepper, salt and pepper to taste. Simmer for 10-15 minutes. When the sauce reduces, drain excess liquid (save it) and pour the tomato mixture into a blender. Blend until combined.

Crust: I like the Bob’s Red Mill Perfect Pizza Dough recipe. When it doubles in size, it’s time to make your crust. This recipe makes two 12 inch pizzas. Divide the dough in half. Sprinkle corn meal on your surface and work the dough out from the center to form your crust.

Pizzazz: Pour sauce into the center, work toward the crust. After your sauce is smoothed out, layer on onions, peppers, zucchini and squash. Add cheese and another layer of veggies.Bake at 475 degrees for 15-20 minutes.

Tadaaa! That was a good time and a late night. Totally worth it in my opinion.

So, this is the point in the show where I’d like to hear from you, yes YOU. What are your favorite farmers market finds and recipes? Who are your favorite farmers? What local ingredients would you like to see featured in a recipe on wwffg? Please let me know. I love to hear from you!

-wwffg