Guided by permaculture and agroecology, we work from principles to practices in order to manage the farm as a whole ecosystem. We focus on no-till systems that increase soil health and reduce mechanization. _x000d_ We grow vegetables and herbs on roughly 1/4 acre, and are establishing perennial fruits and herbs on additional open acreage. We do not use any chemical pesticides, fungicides, or herbicides._x000d_ _x000d_
Whatever looks good at the market, roasted on a crisp crust with mozzarella.
Ingredients
1 lb pizza dough
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella
1 small zucchini, thinly sliced
1 bell pepper, sliced
1/2 red onion, sliced
1 cup cherry tomatoes, halved
1 tbsp olive oil
Make it
Heat oven to 475°F and stretch dough onto an oiled sheet pan.
Spread sauce, add cheese, then arrange vegetables and brush with oil.
Bake 14 to 16 minutes until crust is browned and cheese bubbles.
A recipe to make at home.
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