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The Locavore Pizza with Sausage, Goat Cheese, & Spinach Pesto

When we teamed up with Emma Frisch for our video “Easy Pizza” we set out to make 2 pizzas – a traditional Margherita Pizza and one with a local twist. Here’s our local twist – sausage from CSA+ cooked and crumbled with a local chevre over our spinach pesto. We finished it off with shaved parmesan, watch the short video to see!

Easy Pizza (3 of 3)

It tastes as good as it sounds! If you’re the type to plan ahead you can make the pesto in advance and freeze it. Emma taught us how make an easy pizza dough you don’t even have to knead. If you follow a gluten-free diet, you can still make great pizza! Try a pre-made crust or your favorite GF dough recipe. Here’s my favorite. Get ready for your next pizza night!

The Locavore Pizza

1 lb sausage like spicy or mild Italian
8 oz goat cheese
1 cup spinach pesto (recipe below)

For the Dough:
3 cups flour
1 cup warm water
1 tablespoon honey
2 tsp yeast
1 tsp sea salt
2 tablespoons olive oil

Make the dough. Sprinkle yeast and honey into warm water. Set aside for 15 minutes. Place flour and salt in a large bowl and whisk together. When yeast is bubbly and expanded add 2 tablespoons olive oil to the yeast mixture. Make a well in the dry ingredients and add the liquids. Use a wooden spoon to stir the ingredients into a shaggy dough. Place dough ball in an oiled bowl and cover with plastic wrap for one hour. Dough should be doubled in size.

*dough recipe makes enough for 1 really large pizza or 2 small pizzas

Preheat oven to 500°F.

Oil a baking sheet or pizza pan and sprinkle with coarse ground cornmeal.

Turn the dough out of the bowl onto a floured surface. Divide into 2 equal size balls if desired. Flip the dough a few times so that each side is floured. Roll the dough out a bit with a rolling pin, then lift it up with your hands and use gravity and your knuckles to gently stretch the dough. Place onto the baking sheet.

Spread a generous layer of pesto over the top of the dough. Top the pesto with the sausage, and then sausage with crumbled goat cheese. Bake pizza at 500°F for 15 – 20 minutes until the crust is browned. Shave parmesan over the top of the hot pizza, let cool for a bit, then slice and serve.

Spinach Pesto

1/2 pound fresh spinach leaves, stems removed, wash and thoroughly dried
1/2 cup – 3/4 olive oil
1 clove garlic
juice from half a lemon
1/4 cup grated parmesan
1/4 cup pecans or walnuts
salt to taste

Toast the pecans. Place the pecans in a small skillet over medium heat. Toast, stirring frequently. You’ll know the pecans are toasted when they smell toasty and start to brown. Remove from the pan right away so they don’t burn.

Place the garlic clove in a food processor alone, and process a few times to mince the garlic. When garlic is minced, add cheese and seeds to the processor. Pulse a few times to combine. Add spinach to the processor, turn the processor to high, then stream oil in while processing.  Add lemon and salt, and pulse a few more times.  Taste and adjust salt and lemon if necessary.

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