The other day I indulged in another Maine Ten Mile Trio - made from ingredients all sourced within 10 miles of the Spelt Right Bake House.
Recipe/Ingredients: Spelt Right Pizzettas with Olivia's Garden Pesto and Pineland Farms Feta Cheese
Directions: Thaw and Fully Rise One Spelt Right Pizza Dough. Preheat oven to 450 F. If you have a pizza stone, place it in the oven on the upper shelf. Divide Spelt Right Pizza Dough into six to eight even balls. Stretch or roll out. I placed these on a pizza peel generously sprinkled with corn meal, but you can put this on a lightly oiled stainless steel baking pan. Top with Olivia's Garden Pesto, and Pineland Farms Feta. If using a peel, tip the peel toward the pizza stone, and gently persuade the pizzettas with a spatula onto the pizza stone. If using a pan, place in the oven on upper shelf. Bake for approximately 10 minutes or until done.