Happy Friday everybody! We are almost through the week and I can hardly believe it. Time is completely flying and it’s making my head spin! I mean, slow down already…
The air is also getting cooler. And that’s not a problem for me, I love the changing of the seasons. I just don’t love giving up the lake each year, and being on the water. But I do look forward to those cool fall nights and mornings when you know you need to grab just a light sweater wrap to take the chill out of the air. Oh! And beanies!! When it gets cooler I get to break out all of my beanie hats which is a simple pleasure of mine that makes me SO HAPPY. If I could wear a beanie every day, I would. I’m obsessed. Before all of that happens, though, I LOVE going to the farm stands on those days when you just know that you will have a bounty at your fingertips, and the ability to bring home some of the freshest produce that summer has to offer.
This late summer farm stand pizza was born out of the, of course, insane amount of tomatoes, peaches, and squash that I have accumulated over the past few days. Oh, and the basil. I scored a HUGE bundle of basil from my parents home the other day when I went over to water their plants for them. My own basil didn’t do so well this year, sadly. Something got to it before we could get it into the ground and I just never looked back. Especially since I can hijack Mom’s any time I need to. Thanks Mom…
This pizza is the epitome of summer flavor to me. Not to mention, it’s got so much color that it’s just begging to be eaten. Do the peaches seem weird to you? If they do, I completely encourage you to try them because they add the most subtle sweetness that goes oh so well with that tangy goat cheese underneath. The naan bread makes this recipe one that you can literally make in a pinch. Just stop at the farm stand on the way home and pick up your goodies! ENJOY!
Late Summer Farmer Stand Pizza
- 3 pizzas store bought naan bread
- 3 balls of burrata
- 1/2 cup goat cheese crumbles
- 1 large peach, sliced
- 1 medium zucchini, sliced
- 1 small yellow squash, sliced
- 1 large heirloom tomato, sliced
- 1 small red onion, sliced
- 1 small jalapeño, seeded and sliced (or some seeds in if you like the heat!)
- kernels from one fresh cob of corn
- healthy drizzle of olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- Spread out one ball of burrata on each of the naan breads and evenly sprinkle the goat cheese over top of the burrata.
- Evenly distribute all of the vegetables between the naan, then sprinkle each with freshly ground pepper and kosher salt to taste.
- Give each of the pizzas a healthy drizzle of olive oil and bake for 10-12 minutes or until the vegetables are just tender, but still have a little bit of life left. ENJOY!