A couple weeks ago I asked our farm manager Kole what produce was abundantly available. He responded with green onions, which grow very quickly here and are harvested for the farmers market. At the food truck we always have peppers, so I decided to do a peppers and onion riff with green onions, aka Pepperonata Pizza.
I spent the morning with Bridget another land crew vet, who taught me how to properly harvest the scallions. Pulling them out by the roots, we shook off as much soil as possible and returned it to the bed to keep the nutrient dense material in place. We trimmed their roots, and took them off to be cleaned.
Peperonata Pizza (with inspiration from Philly Roast Pork Sandwiches)
Ingredients
2 lbs Cherry Tomatoes
2 Handfuls Fresh Basil
3-4 garlic cloves
Olive oil
Salt
6 Bell Peppers
Equal amount of green onions (few handfuls)
Smoked pork shoulder
Pecorino
Directions
Start by making the roasted tomato base. Halve the cherry tomatoes and toss in a bowl with a cup of olive oil and a generous pinch of salt. Roast them on a sheet tray in the oven until the skins are wrinkled and slightly charred. Pulse gently in blender with garlic. Chiffonade the basil and mix into tomato sauce.
Next its time to sauté the peppers and green onions. Break down the peppers and cut into 2-3ish inch strips. Do the same with the scallions. Now place a little oil in a large pan and place on high heat. Toss in the peppers and onions and sauté gently. Season with salt.
Top the pizza dough with the roasted tomato sauce, then add the peppers and green onions mix. Top with roasted pork and lots of freshly grated pecorino cheese. Garnish with oregano and enjoy!