Yard Sauce is what I affectionately named the only dressing I use on pizza. I make it from olive oil, herbs, and wild edibles found around the bakery—rosemary, parsley, nettles, thyme, sage, oregano, lemon balm, dill, chickweed, cilantro, and wild onions have all made cameos. Tailor it to your taste. Plant an herb garden just for it!
You’ll need a food processor for this recipe. Make it the day of the party.
INGREDIENTS
2 large handfuls fresh herbs
1 head of garlic
About 3 cups olive oil
Juice and zest of 1 lemon
1 teaspoon salt
1 teaspoon black pepper
TOOLS YOU’LL NEED
Small sieve or lemon juicer
Microplane grater
Chopping knife
Cutting board
Food processor
16-ounce glass jar
Pick/gather the herbs.
Remove any stems or debris.
Rinse and let dry.
Peel the entire head of garlic and roughly chop it.
In the food processor, blend the olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
Add the herbs.
Pulse for 2 to 3 minutes.
Add more oil to thin, if necessary. (It should be spreadable with a spoon.)
Pour the sauce into the waiting jar and cover.
It will naturally separate. Shake it with the lid on to reincorporate.
Dress the pizza by the spoonful.
I learned to appreciate edible flowers through Evan Chender, the Culinary Gardener. Once a chef himself, Evan tends an eight-thousand-square-foot intensively grown garden that is nothing short of paradise. He is also gracious, taking orders and requests well after preferred harvesting deadlines. His offerings are unique: leaves and roots and shoots not typically grown on larger farms. I’d pop a succulent, jewel-toned leaf no bigger than my thumb into my mouth and taste cucumber, lime, and pepper. A cascade through the nose first, over the tongue, and then in the chest. Scatter flowers and delicate greens on a pizza after baking.
TOPPINGS
Think outside the box when it comes to choosing toppings. When pizza night began, we used whatever damaged or misshapen vegetables came out of the field. Now I go the farmers’ market and fill up my grocery sack with whatever is new. Working with something like a potato or turnips, toss them in a few tablespoons of the Yard Sauce, and roast them on a sheet pan prior to using. Light and fresh greens are always added post-bake.
• Spinach, roasted turnips, and garlic scapes
• Roasted radishes, fresh herbs, and pea shoots
• Split romaine, anchovies, and lemon zest
• Tomatoes, basil, and sweet corn
• Roasted okra, Jimmy Nardello peppers, and prosciutto
• Peaches, red onion, capers, and chili flakes
• Figs, shallots, and Gruyère
• Thinly sliced roasted potatoes and sautéed fennel
• Cauliflower, leeks, and roasted garlic
• Thinly sliced roasted sweet potato and caramelized onions
TIPS
• Identify the flower.
• Make sure it’s not poisonous.
• Do not consume flowers that have been sprayed by pesticides.
• Avoid roadside flowers and flowers from a commercial florist, garden, or nursery.
• Harvest and use flowers at peak bloom.
• Eat in moderation.
• Make your own floral confetti out of some of these blossoms: dandelion, fennel, dill, elderberry, honeysuckle, nasturtium, purslane, red clover, pansy, violet, geranium, snapdragon, and marigold.
