Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.
Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with a teaspoon each salt and pepper, and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.
A special thanks to Whole Foods for supporting the Farmers Markets--use this coupon to buy supplementary pantry ingredients to your Farmers Market purchases.
Recipe courtesy of Kim O'Donnel's PNW Veg and this Seattle Times feature. A special thanks for her cooking demo at West Seattle!
¾ pound sweet cherries, stemmed, halved and pitted
1 teaspoon balsamic vinegar
1 teaspoon granulated sugar
¼ teaspoon ground cinnamon
1/8 cup thinly sliced red onion or shallot
Juice of 1 lemon
1 cup cooked quinoa, cooled to room temperature
½ cup cooked brown lentils (from ½ cup dried), cooled to room temperature
1 cup leafy herbs (any combination of mint, parsley, basil, cilantro or sorrel),
stemmed and roughly chopped
½ teaspoon fine sea salt
Extra-virgin olive oil
2 to 3 ounces goat cheese, for garnish (optional)
1. Place the cherry halves in a small bowl. Add the balsamic vinegar, sugar and cinnamon, and stir until the cherries are coated. Let sit for about 15 minutes.
2. Meanwhile, place the onion in a small dish, and cover with the lemon juice. Let sit about 15 minutes.
3. Transfer the cherries and onion with liquids to a large serving bowl. Spread the quinoa in a layer over the top, followed by the lentils in a layer; do not stir. Finish off with a layer of herbs. Sprinkle the salt on the top.
4. Just before serving, using tongs or salad forks, gently mix the layers until combined. Drizzle with oil, then taste for seasoning, adding more salt as needed. Garnish the salad with dollops of goat cheese. This dish keeps well in the refrigerator for 2 to 3 days.