Fresh Herb, Corn, Tomato, Goat Cheese Mini Pizza Recipe – Postcards from Maine – Chase’s Daily
Sometimes things that start badly turn out for the best. That’s what happened to us when we discovered a computer issue that we had to take care of while we were away. We had to drive a distance to Belfast, Maine where there was a computer store that would have the solution we needed. My tummy was growling as we walked out the door, so I grabbed a guide book hoping to find a restaurant where we could have lunch. There was a place that looked interesting practically right across the street…Chase’s Daily.
The guide book said that it was a vegetarian restaurant that also housed a daily farmer’s market…sounded up my alley. Even though I’m not a true “veg head,” I love to eat fresh, flavorful veggies and I believe that some of the most creative dishes can be all veg.
We walked up to the door and I noticed the large windows filled with flowers…a perfect introduction to the natural scene within.
Even though we arrived before noon, it was packed. We gave our name to the very friendly hostess and headed straight for the back of the restaurant where we found the market area…large galvanized containers were center stage and freshly picked produce was the star.
Folks were streaming in the back door and heading straight for their favorites…I so wish that I had a kitchen…it was kind of a tease…all of this fabulous produce and NO kitchen!
As we were being led to our table, we went by folks eating the most lovely pizza…you know, sometimes you just crave a pizza, right? Especially when you’re coming from Chicago…so you won’t be surprised by what we ordered.
This week’s Sunday supper was inspired by our visit and based on the concept of going to your local market or garden, finding the freshest ingredients and combining them for a light and flavorful meal. Fat, thick slices of red ripe tomatoes straight off the vine, tender sweet kernels of Silver Queen corn and lots and lots of bright fresh herbs.
I decided to experiment and use a packaged pizza dough for this recipe. I used the whole grain version, cut out individual-sized rounds using a bowl and a knife and followed the instructions that said that I should bake the dough for about 6 minutes before adding the toppings, then bake again for about 6 – 9 minutes. I found that the crust was crisp and the veggies were not overcooked. I sprinkled more fresh herbs and a drizzle of olive oil before serving.
I think that the next time I make this, I’m going to use homemade pizza dough, but if you’re pinched for time, you might want to consider the packaged version.
Fresh Herb, Corn, Tomato and Goat Cheese Mini Pizza Recipe
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Straight from the garden to the table.
1 container of packaged pizza dough (I used whole grain) or use your favorite pizza dough recipe
2 cloves garlic, finely minced
2 teaspoons good quality olive oil (to oil cookie sheet and add to top of pizza before adding the veggies)
4 medium tomatoes, sliced
1 ear fresh corn, kernels removed from husk
8 oz. goat cheese
1/2 cup mixed herbs (I used basil, oregano, rosemary and thyme, removed from stems)
Olive oil to drizzle on top
Preheat oven to 400 degrees.
Oil cookie sheet.
Roll out dough. For individual mini pizzas, cut out by pressing a 6 to 8 inch bowl down onto the dough, use a knife to cut around the bowl, then lift out rounds and place on oiled cookie sheet.
Bake according to packaged directions, remove from oven after 6 minutes.
On top of pizzas spread a bit of olive oil, then sprinkle on finely minced garlic, add sliced tomatoes, kernels of corn, goat cheese and herbs.
Return to oven and bake for an additional 6 or so minutes.
Remove from oven, sprinkle with more fresh herbs and drizzle with olive oil.