August 7, 2024 By Marisa Olsen
With August in full swing, there are still several weeks to fully enjoy the last gasp of summer. For many of us, that means evenings outside enjoying fresh produce from the farmers market, and cooking easy and approachable meals that are both delicious and nutritious. And local award-winning, scratch-made prepared meal company, Clandestine Kitchen, has just the recipe to help you savor the season; a Simple & Sweet Summer Peach Flatbread.
Chock full of healthful ingredients, this particular Clandestine Kitchen recipe highlights plenty of locally sourced foods that can be found right at our fingertips from the Hingham Farmers Market, Cohasset Farmers Market, and Holly Hill Farm. We’ve highlighted some ingredient and vendor suggestions below to make your next favorite dinner recipe extra memorable. Bon appetit.
Clandestine Kitchen Simple & Sweet Summer Peach Flatbread
Ingredients:
8’’ prepared pizza crust (or make your own quick dough – see recipe below the notes)
5 cloves garlic, peeled and smashed
1 cup extra virgin olive oil (EVOO)
1 cup ricotta cheese (Narragansett Creamery ricotta is sometimes available at Holly Hill Farm)
1 cup shredded mozzarella cheese (fresh mozzarella is sometimes available at Cretinon’s Farm Stand, Cohasset Farmers Market)
1 peach, thinly sliced (Freitas Farm, Hingham Farmers Market)
2 slices applewood smoked bacon, cooked and chopped
1/8 red onion, macerated/minced (Aeonian Farm, Hingham Farmers Market)
2 sprigs thyme, leaves picked and minced
2 oz hot honey (we love Mike’s Hot Honey)
¼ cup fresh basil, chopped (Aeonian Farm, Hingham Farmers Market)
Method:
Pre heat oven to 400 degrees
1. In a small saucepan over low heat, add the EVOO and garlic cloves. Simmer for 15 minutes, remove from heat and let cool.
2. Once the oil has cooled, brush the pizza crust with the prepared garlic oil.
3. Top with ricotta cheese, spreading cheese to cover the entire surface of the pizza crust.
4. Arrange sliced peaches, chopped bacon, red onion and thyme leaves on top of the ricotta.
5. Sprinkle shredded mozzarella on top and drizzle with the hot honey.
6. Place flatbread directly on oven rack. Cook for 8-10 minutes until cheese is melted and crust is done to desired crispiness.
7. Remove from oven and top with fresh basil.
8. Cool slightly, cut, serve and enjoy.
Recipe notes: This recipe could also replace basil pesto for the garlic oil (Lara’s Cuisine is also at the Hingham and the Cohasset Farmers Market almost every week).
Clandestine Kitchen offers scratch-made meal deliveries for all of the South Shore and parts of Metro West. Orders can be placed online each week here. Soups and salad dressings are also available at Holly Hill Farm Stand.
The Hingham Farmers Market is open May to November on Saturdays, 9am – 1pm at 95 Station Street, Hingham.
The Holly Hill Farm Stand is open Saturdays, 9am-3pm and Sundays, 10am – 2pm in the Barn at 236 Jerusalem Road, Cohasset as well as at the Cohasset Farmers Market on Thursday.
The Cohasset Farmers Market is open in summers on Thursdays, 2pm – 6pm at 41 Highland Avenue, Cohasset.
Clandestine Kitchen Quick No-Yeast Pizza Dough
Ingredients:
1 1/3 cups all-purpose flour, plus 2 Tbsp for kneading on work surface
2 tsp baking powder
1 tsp sea salt
¾ tsp sugar
2 Tbsp olive oil (we love the Basil Olive Oil from Ripe From The Vine, Hingham Farmers Market)
½ cup cold water
Method:
1. In a food processor, add all dry ingredients and pulse several times to combine.
2. Add water and olive oil and blend with dry ingredients for approximately 30 seconds
3. Remove dough from food processor and transfer to a surface dusted with the extra 2 Tbsp of flour
4. Knead dough using both hands for 1 minute until dough comes together cohesively then, using a rolling pin, roll out dough into desired shape (this will make a 10-11’’ round)
