The warm weather this weekend gave us hope for the spring and the return of our abundant herb garden. And I remembered one of my favorite pizzas to make when the chives are in bloom!
And that has to be the name, right? Because, as I'm sure you've guessed...
The herbs were parsley, sage, rosemary, and thyme.
I had no mozzarella, so I made a quick batch of ricotta...
https://thisoldchef.com/blogs/blog-recipes/posts/homemade-ricotta-with-fresh-herbs
And, instead of Parmigiano, I thought it might be fun to use a bit of the queso Ibérico I brought home from the test kitchen. It's a bit like manchego, but sharper.
I sautéed a half an onion (chopped) in EVOO until soft but not brown... tossed in a LOT of chopped garlic and turned off the heat. (I didn't really want to cook the garlic, just to begin to soften it.) I let that mixture cool, added 1/2 C of the chopped herbs (the balance is up to you), and spread this over the stretched dough...
https://thisoldchef.com/blogs/blog-recipes/posts/basic-pizza-dough
Topped it with the cheeses (not too heavily... the point is to taste the garlic and herbs)...
Baked it at 550˚...
Let it cool a bit (essential)...
And really, really enjoyed!