I have yet to find fresh corn in France (le sigh), but there is an abundance of yellow summer squash around here that I just can’t keep my hands off of. I picked up a few of them over at the Ferme des Récollets in Sainte Marie Cappel this week.
This farm is oh-so-cool. First of all, the family that runs it is very friendly. The husband or wife strikes up a conversation with me about the differences between Texas and France or how I’m adapting to life in Cassel each time I visit their store. Secondly, you can visit the animals at their farm, who seem very content. They have donkeys, ponies, rabbits, goats, and cows, all out in the open and well taken care of. Their freshly homemade goat cheese and butter are like little bits of edible happiness. You can even pick your own strawberries. In their store, you can buy products from other nearby producers like apple juice or beer. (I’ll take the latter, please.)
So when I opened the fridge last night and saw that we still had one yellow squash, a kilogram of tomatoes, a few red onions, fresh cream, and goat cheese (all from the Ferme des Récollets), I thought, why not make a pizza? My boyfriend (“M”) is a master when it comes to making puffy herb pizza crusts. His expertise plus the quality ingredients made for one yummy pie, so yummy, I want to marry it! Well, I want to share it with you, at least.
Here’s what you need:
- 1 thick pizza crust, store-bought or homemade
- 3 small heirloom tomatoes, sliced
- 1 small yellow squash, sliced into 1/8 inch circles
- 1 small red onion, sliced
- 3 dollops crème fraîche
- 3 tablespoons creamy pesto
- 1 cup shredded cheese (Comté or Emmental work well, but Mozzarella could work too!)
- 1/2 cup crumbled goat cheese
- 1/8 teaspoon oregano
Here’s what to do:
- Preheat oven to 400°F / 200°C (or to the temperature recommended for your pizza crust).
- Drop pesto and crème fraîche directly onto the crust and mix together in a circular motion, covering the crust.
- Arrange the yellow squash all over the crust, then the tomatoes, then the red onions. Season with a pinch of salt, pepper to taste, and oregano.
- Cover everything with shredded cheese, then arrange the goat cheese crumbles on top.
- Bake at 400°F / 200°C for 10-15 minutes, or until crust is cooked through and cheese is browned and bubbly.
Don’t be ashamed if it only feeds two people. After dinner, we burned our calories off at the beach with Benji the Dog as he chased the seagulls… 🙂