Fall Eqinox Pizza

One of the best things about eating local is that you never really get tired of eating anything because you have it only for a short while. Just when I'm starting to get slightly weary of salads-and I still really had my fill-fall rolls in. It's cooler out now and I am looking for something a little more substantial. Last night I made some delicious pizza, which might be the best thing I ever put in my mouth. I added some sausage to please my meat-loving boy, but not too much and you can certainly cut it out without cutting out any of the deliciousness. Start by making your pizza dough, whichever recipe you love most. While it's rising make the topping. In a skillet start by sauteing one onion (cut into strips) in a bit of oil. Once this gets a nice brown color add in two links of sausage, one hot, one sweet, both local and sustainable pork, sliced into bite-size chunks. Chop mushrooms, I used cantrells and portabellos that the CSA delivered (first of the season!) and add them to the skillet along with a couple cloves of garlic, chopped. De-stem a bunch of chard, chop the stems and add them as well. Once the food cooks enough to be tender add the chard leaves (chopped) to the mix, lid it, and let the leaves steam. After a few minutes the chard will wilt down enough to be stirred in. After combining everything add a small pat of butter and stir until melted. Remove from heat. Once your crust has risen, make it into a pizza-shape, oil the crust and salt and pepper it. Arrange the topping. Shave a nice layer of Parmesan cheese all over the top (optional). Bake for about 10 minutes at 425. Obviously temperatures and times will be determined by your particular crust. Enjoy this. It's definitely worth all the love and labor.