ITEMS
Baby Carrot Bunch
Arugula
Basil
Montzarella Cheese
Pizza Sauce
Pizza Dough
PRODUCERS
Amaltheia Organic Produce - Belgrade
Root to Rise Gardens - Wilsall
Swanky Roots + Yellowstone Valley Farms - Billings
Lifeline Dairy - Victor
Gallatin Gourmet - Bozeman
Gallatin Gourmet or Gluten-Free Prairie - Manhattan
When we learned that Gallatin Gourmet made frozen pizza dough AND homemade sauce packed with fresh, local herbs, it was a no-brainer to include some local items you could use to make a simple, classic meal of pizza and salad. But if you feel like branching out, there are many other ways to work with these ingredients. Both the dough and sauce can be kept frozen, as well, if you're not ready to use them.
Pizza Rolls
Picture cinnamon rolls, but not cinnamon rolls... Recipe adapted from Taste of Home, the mother of all comfort food resources. Makes 8 rolls.
1 pizza dough - brought to room temp
Olive oil
1/2 C pizza sauce
1 C shredded Montzarella cheese
1/4 C grated parmesan
~2 C pizza toppings of your choice, cut/sliced thin. You'll want to cook any raw meats ahead of time. Pre-cooking veggies can help reduce the moisture in your rolls.
Fresh basil, minced
Red pepper flakes (optional)
Preheat oven to 400 F. On a lightly floured surface, roll out dough to about a 16x10 inch rectangle. Dimple surface with your fingers and cover with a thin layer of olive oil to help prevent soggy dough. Brush or spoon sauce on to within ~1/2 inch of edges. Top evenly with 1/2 C mozzarella, parmesan, and your toppings. Starting on a long edge, roll the dough and toppings up gently into a log. Pinch seam together to seal. Cut crosswise into 8 rolls by cutting the log in half, then each half in half again, until you have 8. Place cut-side down in a greased cast iron skillet (preheated if you want) or round pie pan, leaving a little room between each one. Bake for 20 minutes, then sprinkle on remaining mozzarella. Bake another 10-15 minutes, or until golden brown. Top with minced basil + pepper flakes to taste.
Garlic Knots
1 pizza dough
3 Tbs butter
2 Tbs olive oil
~3 garlic cloves, minced, or 1/2 tsp granulated
Pinch each of dried oregano, parsely, and basil (or Italian seasoning)
1/4 tsp salt (you can omit if your butter is salted)
2 Tbs fresh basil, chopped
Grated parmesan cheese (optional)
Pizza sauce for dipping (optional)
Allow the dough to come to room temperature. Preheat oven to 400 F. Work on a lightly floured surface, and if the dough is sticky, flour your hands. Divide the dough into 12-16 equal pieces. Some suggest shaping it into a long loaf and then cutting crosswise into about 1-inch wide pieces. Whatever works for you is fine as long as you end up with roughly the same size pieces. Roll each piece out into an 8-inch long rope. Tie it into a basic knot, either leaving the ends sticking out or tuck them underneath. Place knots on a baking sheet about 2-in apart.
In a small pan, heat the butter and oil together on low heat until butter is melted. Add the garlic and cook for 1-2 minutes. You don't want to burn the garlic, so less is more. Off the heat, stir in the dried herbs and salt, if using. Brush the garlic/butter/oil mixture lightly over the knots and bake them for 15-20 minutes until golden brown. Remove from the oven and brush with remaining garlic mixture and sprinkle with minced basil and parmesan. Serve with warmed pizza sauce for dipping.
Other Ideas and Ingredients
Pizza dough can be used to make dinner rolls, bread sticks, or even crackers. You could go sweet instead of savory and make cinnamon rolls instead of pizza rolls. You can grill your pizza, or bake it in cast iron to get a thick, crispy crust. You can make breakfast pizza with eggs and arugula... the options are (nearly) endless.
Here are some recipes from past deliveries to help you use some of the other ingredients, too.
Arugula Pesto or Arugula Salad with Maple Roasted Carrots (same link)
Or substitute basil for chives in this Chive Vinaigrette