Foodie Friday: White Pizza

We made it to the end of the week, dear reader! Not only is it the weekend, but it is the official start to summer. It's strawberry season, Yarnick's Farm has announced they have sweet corn, and blueberry season will soon be here. We are gifted with garden-fresh vegetables; I love this about summer. In keeping with the recipes inspired by the Ligonier Country Market theme, I will share my recipe for a delicious white pizza this week.

This week's recipe ingredients are sourced from Star Crossed Naturals, Cherish Creamery, Farm to Living, Broken Locust, and Jeff's Produce. There are thirty-five-plus farm-based producers from the region at Ligonier Country Market every week. You can find fresh produce, mushrooms, berries, sweet corn, breads and baked goods, teas and spices, eggs, meat and poultry, microgreens, honey, maple syrup, as well as a variety of specialty items, including salsa, pickled and canned goods, and flowers. The Ligonier Country Market is a foodie's heaven. I encourage you to take the time to attend at least once. It's a perfect way to spend a summer morning, then head into the small town of Ligonier and take in the small-town perfection of downtown. The delightful eateries, small boutiques, and charming atmosphere are perfection. It's an opportunity to support 120 small, farm-based, or regional small businesses, artisans, and entrepreneurs in one place. When shopping in Ligonier, you have an opportunity to support a wide range of small, independently owned small businesses. That, dear reader, is a good thing.

Ligonier Country Market Sourced White Pizza

Ingredients:

-Focaccia Bread from Star Crossed Naturals

-Garlic Olive Oil from Farm to Living

-Spicy Italian Seasoning from Broken Locust

-Cherry Tomatoes from Jeff's Produce

-Garlic and Basil Chevre from Cherish Creamery

Directions:

-Heat the oven to 375 degrees

-Place the focaccia bread on a baking sheet

-Pour 1-2 tablespoons of garlic olive oil on the focaccia bread

-Sprinkle a generous tablespoon of Italian seasoning on the focaccia bread

-Cut the cherry tomatoes in half, and place them on top of the focaccia bread

-Cut the cheese into small pieces and place it atop the tomatoes

-Bake in a preheated oven for fifteen minutes

*Note: the garlic and basil chevre will not melt like mozzarella or provolone. However, it becomes soft and delicious when hot.

Serve this immediately, cut into slices. I served a nice, fresh salad alongside it to make a well-rounded meal. This recipe is incredibly easy to put together, and best of all, it's fresh, regionally sourced, and free from artificial ingredients. There is truly nothing better than eating fresh and clean while supporting local farmers. Not only is it delicious, but you can also feel good about eating it.

On this lovely, almost officially summer day, stay safe, be smart, eat well, eat regionally, support your farmers, and keep washing your hands.