Throwing your own pizza party is an excellent way to entertain your favorite people with the freshest ingredients from the Tosa Farmers Market. Early in the summer, top pizzas with fresh asparagus, par cooked potatoes and rosemary, shredded barbecued chicken, or sausage and
mushrooms. When tomatoes and basil are ripe, it’s time for Margherita pizzas!

Here’s your game plan: 1) Make homemade dough a day in advance. Or pick up flatbreads or French bread loaves to use as your pizza base. 2) Chop and divide all of your ingredients. Plan at least eight different toppings, including various cheeses, meats, seasonal vegetables and herbs. Consider pickled vegetables, too! They add a wonderful tanginess that pairs perfectly with rich cheeses. 3) Make a simple tomato pizza sauce — or buy your favorite brand. 4) Gather up your rimless sheet pans and olive oil. 5) Set out a simple side salad and your favorite beer, wine or nonalcoholic drink. Encourage guests to assemble their own pizzas.

This probably won’t be the most relaxing dinner party you’ve ever thrown, since you’ll be shepherding pizzas in and out of the oven — or grill. But it might be the most fun!

pizza4 -Ingredient Spelt Pizza Dough

adapted from New Roots Cookbook
There are plenty of simple pizza dough recipes available online. But, if you’re looking for a whole-grain crust, this one is a winner.

3 1/2 cups spelt flour

1 1/2 tbsp active dry yeast

1 cup lukewarm water

3 tbsp melted coconut oil

Dissolve the yeast in the lukewarm water, and then stir the yeast mixture and the coconut oil into the flour. Continue stirring until you have a uniform texture. If needed, add an extra cup of water, little by little. Start kneading by hand in a bowl or a large, lightly floured surface. Don’t overwork – 30 seconds of kneading should do it.

Dust the ball of dough with extra flour, cover with a damp towel and set aside at room temperature for 1 to 2 hours. Divide the dough into 2 to 4 balls. You can freeze the dough up to 2 months.

Quick Homemade Pizza Sauce

adapted from

This quick sauce doesn’t need to be cooked. You can refrigerate sauce for up to 1 week or freeze for up to 3 months. Makes about 4 cups, enough for 8 medium pizzas

1 32-ounce can whole or diced tomatoes

3-4 garlic cloves, roughly chopped


Fresh-cracked pepper

Olive oil

Combine tomatoes, garlic, 1/2 teaspoon of salt, some black pepper, and a drizzle of olive oil in a blender or food processor. Blend the ingredients until they’re completely pureed. Stop the blender and scrape down the sides as needed. Taste your sauce, and add more salt or olive oil to taste. Blend a few more seconds to combine.

Homemade Pizza Formulapizza2

For the best pies, apply toppings sparingly. Trust us. Also, try assembling some pizzas without the traditional red sauce. If you’re using delicate ingredients, such as arugula or fresh herbs, toss them on your pizza in the final minutes of baking or even after the pizza is just out of the oven.

Prepared dough

Prepared pizza sauce

Grated cheese(mozzarella, Fontina, parmesan, cheddar)

Meats (cooked pork or turkey sausage, cooked chicken, cooked bacon, pepperoni, soppressetta)

Seasonal vegetables (arugula, asparagus, plum tomatoes, bell peppers, mushrooms, spinach, squash, par cooked potatoes)

Fresh herbs (basil, garlic, rosemary)

Olive oil

When you’re ready to make pizza, preheat oven to 475 F. Roll or stretch and flatten the dough into your desired shape, thickness and size. Place on an oiled cooked sheet. Add your favorite toppings and bake about 10 to 20 minutes. Keep an eye on cheese and crust to make sure nothing burns.