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We Got Recipes!
Monday is PIZZA DAY here at The Fertile Underground. Here's a healthy Rhode Island Classic with all the fixings available right here in store.
SECRET INGREDIENT: South Coast Farms Savory Pesto Butter
Made with fresh pesto, whipped sweet cream butter, parmesan, and romano cheese this delicious addition to any chefs bag-of-tricks will bring smiles to the faces of those you share it with. Great on bagels, beautiful for bruschetta... but today is a day for PIZZA, and that is exactly what we're going to make with this top secret, time saving ingredient. sssshhhhhh..... tell no one. This is between us, ok?
What you'll need:
1x Red Onion - (sliced into rings, drizzled with EVOO)
1x 8oz Narragansett Creamery Mozzarella - (grated)
2x large heads of Garlic - (roasted and sliced)
2x 14inch Grilled Pizza Shells
1.5oz of South Coast Farms Savory Pesto Butter
Remove the Grilled Pizza Shells to thaw at room temp for 1-2hours before cooking.
Slice 1/2 inch off the top of the garlic heads and place each, cut side up, on foil. Drizzle with 1 tsp oil and sprinkle with water. Wrap them in foil and bake them at 350°F for about 50 minutes. After they've been removed to cool a bit, squeeze the roasted garlic out of the skins.
Use the back of a spoon to coat the Grilled Pizza Shells with the Savory Pesto Butter.
Sprinkle the grated Mozzarella, Red Onion rings, and sliced Roasted Garlic onto the shells.
Place in the oven at 350°F for 5-10 minutes.
Add some fresh ground pepper for brightness, slice, and serve.
Creative's take note: Try adding sweet peppers, fresh basil, kale, or different cheeses to this savory white pizza recipe.
Total Ingredient Cost per gourmet 14inch pizza- approx $5.