Food & Fellowship: Issue XXIX

Mar 8, 2021 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

Pizza, one of the most beloved of all foods. This week we have a basic pizza sauce, a classic pizza and one for the adventurous. See issue #28 for a great pizza dough recipe. Buon Appetito!

Middle Eastern Pizza                 

Yields: 1 pizza

Try this alternative to your standard pizza with these robust Middle Eastern flavors. 

Food & Fellowship, Pizza; Middle Eastern Pizza



olive oil
1 Spanish onion, small dice
4 cloves garlic, smashed
2 teaspoons sumac
1 (35 ounce) can of whole plum tomatoes
2 tablespoons tomato paste
kosher salt and ground pepper


olive oil
2 small italian eggplants, medium dice
1 teaspoon cumin
kosher salt and ground pepper
4 cloves garlic, smashed
1 large red onion, thinly sliced
2 teaspoons za’atar
8 ounces mozzarella cheese, shredded
½ cup green olives, rough chopped
1 cup feta cheese, crumbled
1 large tomato, medium diced
fresh basil or mint
aleppo pepper or hot pepper flakes (optional)


Pre-heat the oven 500F. Sauté onions in oil for 3 to 4 minutes until golden. Add the garlic and sumac. Cook for 2 minutes then add tomatoes that have been hand crushed. Cook for 15 minutes at medium heat, stirring as needed. Add salt and pepper to taste. 

Sauté the eggplant in olive oil under medium heat for 10 minutes, adding salt, pepper, garlic and cumin. At the same time sauté the onions and za’atar under medium low heat in olive oil for 25 to 30 minutes until deep golden, add salt and pepper. 

To assemble on your pizza crust add in order: the sauce, mozzarella, eggplant, onions, olives and feta. Top with diced tomato. Bake for 15 minutes or until done. Garnish with fresh basil or mint. Sprinkle with hot pepper if desired.

Notes: Sumac is a tart spice made from a dried berry. Za’atar is a blend of spices and herbs that uses a wild form of oregano. Both are found throughout the Middle East and can be purchased in supermarkets and specialty shops or on-line. 

Margherita Pizza   

Servings: 1-10″ pizza

Some mystery surrounds the actual history of “Pizza Margherita”. Many say that it was in honor of the Queen of Italy, Margherita of Savoy and the toppings; tomato, mozzarella and basil were inspired by the colors of the national flag of Italy. There is certainly no mystery as to the taste. Delicious!

Food & Fellowship, Pizza; Margherita Pizza


½ pound risen pizza dough (Issue #28)
all-purpose flour, for dusting
finely ground cornmeal, for dusting
2-3 teaspoons extra-virgin olive oil
¼ cup homemade pizza sauce (see below)
4 ounce ball of fresh mozzarella cheese, sliced
¼ cup loosely packed fresh basil leaves
2 tablespoons grated fresh Parmesan cheese (optional)


Pre-heat the oven 500F. At the same time, place either a pizza stone or a heavy rimmed baking sheet placed upside-down on a center rack of the oven. Allow extra time to pre-heat the pizza stone.  

Dust a piece of parchment paper with cornmeal, making sure it is at least 12 inches wide.  Once the oven and stone is completely preheated, gently stretch the dough into a 10-inch round on a lightly floured surface, being careful not to deflate the dough. Place the 10 inch round of dough on the parchment paper. 

Brush the dough with olive oil, then spread the pizza sauce into a thin layer onto dough, leaving a 1/2-inch border. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the pizza onto the back of the baking sheet or slide it directly onto the stone. DO NOT remove the hot stone from the oven.

Bake for 4- 5 minutes or until the center is almost cooked. This ensures that the crust is baked without burning the toppings. Carefully remove from the oven and top the pizza with the sliced mozzarella. Bake for an additional 5 minutes or until the crust is golden brown and crisp and the cheese melts.

Remove the pizza from the oven. Immediately drizzle with olive oil. Scatter the basil on the pizza and sprinkle with the optional Parmesan. Let cool for a few minutes before slicing. 

Remove the pizza from the oven. Immediately drizzle with olive oil. Scatter the basil on the pizza and sprinkle with the optional Parmesan. Let cool for a few minutes before slicing. 

By simply changing the toppings, you can use this method to make a variety of pizzas.  

Roasted Tomato Pizza Sauce

Yields: 2 cups of sauce

Try this quick, easy and cheap alternative to the store-bought variety. 

Food & Fellowship, Pizza; Roasted Tomato Pizza Sauce


12 plum tomatoes, sliced in two lengthwise
2 tablespoons olive oil
2 tablespoons fresh oregano
2 tablespoons fresh thyme
2 cloves garlic thinly sliced
1 tablespoon salt
2 teaspoons black pepper


Preheat oven to 375F. Toss all the ingredients in a mixing bowl. Spread onto a foil lined sheet tray making sure the tomatoes are all cut side up. 

Roast for 40 minutes, rotating the pan halfway through. Scrape contents into a food processor. Pulse several times keeping the consistency chunky.