Farmers Market Pizza

farmers market pizza

A pile of good things on some dough. That’s what pizza is to me.

This pizza was too beautiful not to share. We used our favorite dough recipe and piled on some of our farmers market favorites, from bottom to top it went like this:

Porzio’s Pizza Sauce

thinly sliced onions

a little freshly grated Romano

Charleston Artisan Cheesehouse mozzarella

Okra from Ron’s Roots sautéed with a little masa and our Sea Salt&Pepper Blend

Chourico from Wishbone Heritage Farms

Simple, easy, delicious.

It’s time to party, pizza party!

XO

Charleston Spice Co.

Spanish shrimp

Spanish shrimp

This recipe came from a Rachel Ray Magazine long ago and has since become a favorite dish in our household.

It’s really quite simple but it hits the spot every time! If you like shrimp give this recipe a try:

1 cup extra virgin olive oil

8 cloves of garlic

1 teaspoon chipotle flakes

2 teaspoons smoked paprika

2 pounds shrimp: peeled and deveined with the tails left on & seasoned with salt

a loaf of crusty bread (this is essential for sopping up all the tasty oil left in the bottom of your bowl)

In a large pan heat the oil over medium-high heat. Add garlic, chipotle flakes, and smoked paprika and cook stirring for 2 minutes. Lay the shrimp into the pan. Once you’ve got them all in, flip them over. After one flip they should done so scoop them out into bowls and pour any remaining oil over them. Serve immediately with crusty bread!

Spanish shrimp

Enjoy!

XO

Charleston Spice Co.

Berbere Meatballs

Meatball Melt

This meatball recipe is an instant classic. Yeah, yeah, that’s an oxymoron, what I should say is that I anticipate that this will be a go-to recipe for years to come.

The recipe that follows is just for the meatballs, once you make them, go crazy. Make a meatball melt (pictured above), toss them with pasta, throw them on a pizza, put them on a stick for easy eating. Whatever you do, enjoy these, please. This recipe makes enough meatballs for 2 or 3 meals.

For meatball success:

1 1/2 pound ground turkey

4 slices bacon, diced

1 cup bread crumbs

1 Tablespoon Berbere

Mix together all ingredients, form into balls (as big or small as you like), and chill in refrigerator. Brown meatballs in a medium sized pan. Once lovely looking on the outside add a little broth to the pan and poach the meatballs until they are fully cooked.

At this point, you can enjoy them right away or wrap them up and freeze them for later use.

Happy eating!

Charleston Spice Co.

 

 

Easiest tastiest pizza dough

We found this recipe here on The Kitchn, and we thought, Could it be this simple?

Why yes, my friends, it is this simple.

This dough is the best dough we’ve found so far! It can hold more than its weight in toppings and it has passed the Pizza For Breakfast Test. That’s right, we almost ate all of the pizza we made using this dough (more on that later) but then we thought, No, this crust needs to be put to the test, the pizza for breakfast test.

If you’re unfamiliar with this, we have a theory that the sign of truly amazing pizza is how it holds up the next day. And this crust really held its own.

And it was so easy to make!! Don’t believe me, just watch:

Here’s how to make pizza dough dreams come true:

3/4 cups lukewarm water

1 teaspoon active dry yeast

2 cups all-purpose flour

1 1/2 teaspoons salt

In a medium bowl stir together water and yeast. Add flour and salt and mix together until you have a shaggy dough. Turn out your dough and any remaining flour onto a clean surface and knead until the dough comes together and holds its shape.

At this point, you can use the dough right away, or coat it in olive oil throw it in a clean bowl & cover with a towel for a few hours, OR you can wrap it up in cling wrap & store it in the fridge for a couple of days.

When you do decide to use it, heat your oven to 500 F and cook for 9 to 15 minutes. (We usually roll the dough out on some parchment paper on a cookie sheet, we find this cuts down on the mess when we get carried away with the toppings.)

XO

Charleston Spice Co.

Pizza Party: Artichoke & Beet

Artichoke & beet pizza

Pizza is a beautiful thing. Once you find the perfect crust the sky is the limit. You can do anything, you are the creator and champion of tastiness.

Here’s a tasty pizza idea to get your creative juices flowing:

Make your favorite pizza dough.

Start heating your oven to 500 F.

Roll out your dough on a cookie sheet covered with parchment paper. Dress it up from the bottom to the top:

  1. A hearty slather of your favorite pizza sauce
  2. A blanket of chopped spinach leaves
  3. All the cheese you want, we used a combo of mozzarella and cheese curds (yeah, cheese curds from Charleston Artisan Cheesehouse)
  4. A loose mosaic layer of artichoke hearts and roasted beets (nope, we didn’t roast beets just for this pizza, they were leftover from dinner earlier in the week, so next time you’re roasting veggies, make a little extra to throw on your pizza 🙂 )
  5. A little grated parmesan
  6. Chipotle chili flakes, these brought the whole pizza together!!! (I’m not kidding, get yerself some here. Smoky and hot, they will change your whole pizza eating world!)

Bake according to your dough recipe’s directions and enjoy!

Artichoke & beet pizza

XO

Charleston Spice Co.