Here we are in Mid August and tomatoes are just starting to arrive in copious amounts. I need to convert the kitchen over to tomato processing ready, and maybe I will do that today, but a few days ago I went out to the front garden, picked a few handfuls of Siberian Galina and Joe Lauerer tomatoes, along with a handfull of Genovese basil. 4 hours before I had taken my sourdough starter out of the fridge, divided it up, and in a large bowl added hot water and flour to it, waited for it to start bubbling, then added more flour until it was a dough instead of a batter, along with some oil and salt, kneaded it for 10 minutes, and now it was ready for rolling into crusts.
Once the crusts were tossed and rolled out, I rubbed them with a good amount of EVO, added a good amount of finely chopped fresh garlic, then a layer of mozzarella cheese, followed by sliced tomato, torn basil leaves, then a bit more mozzarella, some sea salt, fresh ground pepper, and then into the oven.
You can do this out of season, with hothouse tomatoes, hydroponic basil, and dried garlic, but really, this is the time of year to enjoy what is in season. <grin> And we did. Two 18″ pizzas and none left over.
