Announcing our Blogger Partnership with Backyard Farms, PLUS: A Recipe for Rustic Tomato and Cheese Pie

Say it ain’t so! It’s officially “spring,” but later this week, they’re predicting yet another snow storm here in New England. To soften the blow, we’re stocking up on Backyard Farms tomatoes. They’re grown hydroponically in Maine in huge greenhouses, and they taste like “summer” tomatoes. Given how cold we’ve been this winter, these Backyard Farms beauties are like a breath of fresh, warm air.

The Backyard Farms greenhouse covers 42 acres. The tomatoes are grown year-round in Madison, Maine, and they’re juicy, sweet, and taste like summer no matter when you buy them.

To celebrate our new blogger partnership with Backyard Farms (we’re being compensated for creating a new recipe for their website and helping to spread the word about the flavor and versatility of their tomatoes) we’re sharing this recipe for Rustic Tomato and Cheese Pie from Mary Ann Esposito, the new Chef Spokesperson for the company.

Mary Ann, of PBS cooking show fame, demos how to make this simple and nutritious recipe in her YouTube video.

When we made Mary Ann’s recipe, we added some fresh, chopped basil. Delish!

It’s pizza time!

Rustic Tomato and Cheese Pie

Makes 4 to 6 Servings 

This recipe comes courtesy of Mary Ann Esposito. 

• 1 pound store bought pizza dough
• 1 tablespoon grainy mustard
• 1 teaspoon extra virgin olive oil plus extra to drizzle on top
• 3 to 4 Backyard Farms medium tomatoes on the vine, sliced into ¼ inch thick rounds
• 1 tablespoon sugar
• 1 cup grated Swiss or cheddar cheese

1. Preheat the oven to 425F.

2. Pat or roll the dough out on a sheet of lightly oiled parchment paper into a 12 or 13 inch round. Place on a baking sheet.

3. Mix the mustard and 1 teaspoon of olive oil and brush over the surface of the dough. Overlap the tomato slices on the dough to within 1-inch of the sides. Sprinkle the sugar evenly over the tomatoes. Sprinkle the cheese evenly over the tomatoes. Fold the edges of the dough over the tomatoes, leaving the center open.

4. Bake 10 minutes, then lower heat to 375F and continue baking until the dough is nicely browned, about 15 minutes. Cool on rack and cut into wedges. Serve warm.

via:http://mealmakeovermoms.com/kitchen/2014/03/24/announcing-our-blogger-partnership-with-backyard-farms-plus-a-recipe-for-rustic-tomato-and-cheese-pie/