Wisconsin has lots to be proud of including our friendly people, our beautiful scenery, and the fact that we are on of the country’s leaders in providing food and dairy to the rest of the country’s population. Have you ever seen any of the ads done by Wisconsin’s Bureau of Tourism? Every time I do I become more and more proud to say I’m from Wisconsin.
The Bureau of Tourism recently wrote a blog post on another source of pride here in Wisconsin – pizza farms.
Photo image: Freeimages.com/ Marcio Zapparoli
What are pizza farms you ask? Just as you might imagine, it’s a farm that also serves pizza. Often times buyers bring their own dining utensils, beverages, and even side dishes. The farm may only provide pizza, or sometimes a little extra. These farms are not regular restaurants – they may be open 1 time per week or even a few times per month to the public as a restaurant.
These farms highlight their vegetables by creating artisanal pizzas focusing on veggies harvested right there. Talk about fresh! Several of the farms have wood-fired stoves, giving even more of a rustic, unique taste to the pizza. For example, check out just some of the pizzas offered at Stoney Acres:
- Anniversary Pizza: Cheese pizza with beet and carrot confetti, roasted sweet peppers, kale and garlic.
- Tony’s Pizza: Maple-herb sausage, roasted sweet peppers, and a mix of farm mushrooms
- First Taste of Fall: Butternut squash sauce topped with ham, blue cheese, caramelized onions, and apples.
Unfortunately most of these pizza farms are on the western side of the state, so they require a bit of a road trip. We’d love to do this on our own farm, but we’ll have to investigate licensing – which means it won’t happen this year. If you go to one of these pizza farms, we’d love to hear about it!
But if road trips are done for your family this year, maybe you could do your own backyard version. Here’s some great pizza recipes that would be great on the grill in the backyard on a cool fall evening:
- Brussel Sprouts, Pancetta, Garlic, and Mozzarella over Marinara sauce
- Enchilada Sauce with Mexican shredded cheese, corn, black beans, BBQ pork, and cilantro
- Ricotta and goat cheese, topped with corn, pancetta or ham, arugula, and parmesan
- Alfredo sauce topped with red onions, mozzarella, blue cheese, and black pepper
- Hummus topped with garlic and zucchini or squash
- Mashed sweet potatoes, topped with mozzarella, caramelized onions, and oregano
Pizza on the grill you ask? Yes, not so hard. Start with a ball of dough – either homemade or store-bought. Start the grill – you’ll want it pretty hot before you start cooking. Stretch or roll the dough to your desired thickness and size. Then brush one side of the dough with olive oil. Place the olive-oiled side down on the grill. Then brush the top size of the dough with olive oil as well. Cook for 1-3 minutes, depending on thickness and heat of grill, then use tongs to flip the dough. At this point, you can add toppings. Place the cover on the grill and cook 3-5 more minutes.