Bottomless Pie

   Spring has somehow come and gone or was it every really here?  Today felt like summer in Brooklyn.  Hot and muggy.  This pie was inspired by a fresh spring day!  You know one of those days when the flowers just begin to unfold and show their colors?  The farmer's market has more than just potatoes and root veggies?  The grass is green and pollen has taken flight!

Pie Ingredients

Healthy handful of arugula

4-6 slices of pickled melon (see recipe below)

1/3 c. grated pecorino

1.5-3 oz of goat cheese

olive oil

salt and pepper

Pickled Melon

1 c. white wine vinegar

1/3 c. sugar

1/3 c. water

1/4 of a cantaloupe thinly sliced

2 sprigs of dill

dash of all spice

   Bring water and vinegar to a boil.  Add sugar and cook until it dissolves.  Add the sliced melon and cover for 5-10 minutes.  Place in container with all spice and dill and let the melon pickle! Nom nom.

   First prep your dough and form it to the thickness you prefer.  Add goat cheese, grated pecorino, olive oil, and a dash of pepper and salt.  Bake at 550 for 6-7 minutes.  Then add pickled melon, arugula and a dash more of pecorino.  Mangia, Mangia!

  This pie is great for a spring or summer day, as it is light and flavorful! (It will not leave you feeling guilty! I promise!)

  Ahhh, spring.  I miss you already.

-Ash