Pizza del Mercato

Ladle some sauce onto a pre-baked crust. Layer with cheese and fresh toppings of choice. Broil for 6 to 7 minutes until the cheese is bubbly and browning in areas. Finish with a flourish of baby micro-arugula for a fresh, peppery finish.

Bill’s Super Secret Tomato Sauce

Quarter 4 tomatoes and process in a food processor with fresh basil and oregano. Heat oil in a dutch oven or large pot over medium heat. Add dried herbs and salt to the oil and stir. Fry the spices in oil until they begin to smoke and release their herbacous aromas. Add chopped vegetables and sauté for a few minutes. Reduce heat to medium-low. Add tomatoes and tomato-herb purée. Cook until the sauce has reduced by about 25%. Add the canned, crushed tomatoes and allow sauce to simmer for 2 hours, stirring occasionally.

Sprouted Wheat Crusts

Same as the tortilla. Soak 1 lb organic, sprouted wheat berries in water for 6-8 hours. Drain and allow to sprout in a top-sealable colander or other mechanism with wholes that fits securely into a draining vessel (or a sprouting jar). Rinse sprouts and tumble or shake once daily for 3 days. After 3 days, process sprouts in a food processor, blender, or juicer fitted with a flat plate. When processed well, it will be the consistency of very glutinous bread dough. Kneed in enough flour to keep the dough from sticking. Roll about half a cup of dough on a well-floured pastry board to approximately 8” diameter. Add flour as necessary to keep from sticking. Bake crusts on a parchment or silicone-lined or flour dusted baking sheet at 400° for 10 minutes. That wasn’t so hard now, was it?