Brooklyn Bred Pizza Party

Last week I was fortunate enough to go with my siblings to a little something called Brooklyn Eats. This place was a food lovers dream. We walked around from table to table sampling some of the best eats Brooklyn has to offer. We tried everything from Dulce de Leche Brooklyn Cupcakes to Lemon Cracked Candy to Chocolate Chip Sage Ice Cream! Never once missing a beat. Since this was a trade show the samples were practically thrown at us. After the sugar rush we were ready for some real food. That's where these gorgeous Pizza Crusts came into play.

When we passed by the Damascus Bakery stand something caught my eye, something other than their traditional wraps and pitas. It was called Brooklyn Bred, a name I wish I had come up with. It looked like a very large flatbread. It was soft and chewy and turned out to be the most perfect pizza crust I've had in a while. Here's the best part-It's already baked! You just top it with whatever topping you want and voila! Pizza is served.

Amazingly, the crust does not get dry or burned even when cooked at a relatively high tempurature (425) for over 20 minutes! As you can tell I was super excited to find them at Costco yesterday, albeit, the one on 116th in Manhattan. I don't think I'll be getting back there too easily but I would seriously trek for these crusts. You can get four of these beauties in a pack at Costco for about six bucks! How could you go wrong?

I wanted to make these pizzas as seasonal and delicious as I could. Since its the summer and I am almost never home, things tend to go south pretty quickly in the fridge. Now was the perfect time to use all the fresh vegetables that would otherwise not make it through the weekend. I started dreaming up a Corn & Zucchini Pizza, the Asparagus Goat Cheese Pizza was next and the rest is history. Let's get to the Pizza!

Fresh Corn and Zucchini Pizza

1 Brooklyn Bred Pizza Crust

1 1/2 Cups of Mozzarella Cheese, shredded

1 Zucchini, sliced lengthwise on a mandoline
Fresh Corn Kernels, cut off 2 Cobbs
1 Tbs. Fresh Thyme
1 Cube of Frozen Basil, or fresh if available
Extra Virgin Olive Oil
Freshly Cracked Salt and Pepper

Start by layering half of the Mozzarella cheese. Next layer the sliced Zucchini in a basket weave pattern for maximum zucchini coverage. Add Corn Kernels on top of zucchini. Next add the Thyme, Basil and remaining Mozzarella Cheese. Finish it off with a drizzle of Extra Virgin Olive Oil and Freshly Cracked Salt and Pepper. Bake at 425 for 15-20 minutes or until cheese on top is golden and bubbly. Enjoy!

Asparagus and Goat Cheese Pizza

1 Brooklyn Bred Pizza Crust

1 Cube of Frozen Basil, or fresh if available

1 lb. of Asparagus, cut into 1 inch pieces

1 Small Orange Pepper, diced

4 oz. of Herbed Goat Cheese, crumbled

Black Crinkle Olives, pitted and chopped

Extra Virgin Olive Oil

Freshly Cracked Salt and Pepper

Start by spreading the basil onto the Pizza Crust. Add the Asparagus and Pepper. Next add the Goat Cheese. If you do not have herbed goat cheese, substitute for plain and add some dried herbs to the pizza. Next add the chopped Black Crinkle Olives. Finish the Pizza off with a drizzle of Extra Virgin Olive Oil and some Freshly Cracked Salt and Pepper. Bake at 425 for 15-20 minutes or until cheese on top is golden and bubbly. Enjoy!