Aloha! I came to the beautiful town of Hana, Maui for an opportunity seemingly tailor-made for me. Hana Farms was looking for an experienced pizzaiolo who wanted to live on their farm and work. Between my pizza skill set and my desire to experience life on a farm, it was a match made in the Haleakalā heavens.
This past week I was tasked to come up with a special pizza. A walk through the “Mandala", a garden off a grassy path near my dorm cabin, earlier in the week inspired me to do a pesto pizza. I learned from my kitchen manager as well as the farm manager that their spinach wasn’t what I thought it would be. Instead they both suggested I try to use katuk.
Katuk aka sweetleaf bush
All over the farm this shrub grows and produces leaves with a nutty flavor - perfect for pesto. While I didn’t harvest any of the berries, the seeds inside are edible. They have a sweet, nutty almost vanilla flavor.
I harvested a bunch of branches and journeyed for Greek Basil also known as pesto basil on the farm. These tall narrow little shrubs produce tiny basil leaves that are quite fragrant. A little spicy and very herbaceous, these leaves make for an ideal pesto. I cut a few basil plants 6 inches from the top and ventured on with my green bounty.
Greek Basil patch after weeding and laying a mulch foundation
Next I processed the katuk and basil leaves, first by removing them from the branches, then washing and finally drying them. Now to reap the fruits (leaves) of my labor and make farm to pizza pesto! Being in Hawaii I naturally used Macadamia nuts based on availability. A lot of garlic, katuk leaves, Greek basil, salt, olive oil and pecorino were added to the mix. I added a little local honey and lemon juice to round out the spicy basil and katuk profile.
Katuk Basil Pesto Pizza
The pesto served as the base of the pizza. Topped with farm fresh sweet basil leaves, and then mozzarella cheese, into the oven it went. Out of the oven, steaming hot, I grated lemon zest and pecorino that melted right into everything.
My first farm pizza special was extremely rewarding. Not only did people enjoy the pie, I got to experience harvesting my own ingredients and making the freshest pesto of my life. Mahalo To The Aina!