As I mentioned earlier this week, I took a trip to a local farmer’s market this past Saturday morning to get out of my comfort zone and check out fresh local products on-hand.
To be honest, I can’t tell you how enjoyable it was – I think I may have a new weekend tradition.
One of my biggest scores from the farmer’s market was a “Farmer’s Market Pizza” recipe passed along to me at the homemade pesto booth. From there I collected the rest of the veggies the recipe called for, grabbed a whole wheat pizza crust at the grocery store, and whipped up the recommended “pie” for dinner.
It was delicious – and really super easy – so I’m thrilled it passed my “taste, easy prep, low-calorie test” and I can pass it along to you with flying colors!
Pizza recipe for athletes
Ingredients (* denotes easy farmer’s market find)
- *4 small plum tomatoes
- *1 cup sliced mushroom
- *¾ cup fresh corn kernels (3 ears of corn from the market, stripped from the cob)
- ¼ tsp salt
- 1/8 tsp ground pepper
- 1 tsp sugar
- *1/3 cup pesto
- *¼ cup grated parmesan cheese
- *8 ounces fresh mozzarella, sliced
- ¼ cup fresh whole or torn basil leaves
- 1 (14oz) pre-baked whole wheat pizza crust
- Parchment paper
- Preheat oven to 450°. Place tomato slices and mushroom slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
- Place pizza crust on a parchment paper-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, mushrooms, and mozzarella slices.
- Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.
NCSA’s scouts might not have as amazing a recipe book as I do, but they know all about recruiting. Get started with a recruiting profile.