Farmers' Market Pizza
I found myself wandering around the Farmers' Market grabbing every veggie that looked delicious, which was pretty much all of them. My girls have a pretty broad palette, but not enough to eat veggies every night for a week.
Often I've been conflicted on how to incorporate fresh veggies with fun dishes for the girls. Either, it seems, there's too much spice or it's too bland.
Is there a happy medium?? I think I may have found one....
How can I incorporate all of these veggies in one dish that the girls would happily eat? Pizza, you say? Absolutely! Pizza is a universal kid magnet. It seems you can 'dump' all the veggies onto a warm, delicious, cheesy, comfort food bread and the kids will eat it up.
Brilliant, I say!
Farmers' Market Pizza
Recipe Adapted From Epicurean Mom
I, personally, use a pre-made dough from an organic grocery store (Lazy Acres). I'd rather spend the time making pizza sauce rather than the dough. If you have time to make both...great!!
(makes sauce for 2-pizzas)
26 ounces strained tomatoes (I use Pomi)
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon dried cumin
1/4 teaspoon dried oregano
1/4 teaspoon granulated garlic
1/2 teaspoon fresh minced garlic
1/8 teaspoon thyme
1/8 teaspoon fresh ground pepper
1 tablespoon fresh rated parmesan
1/2 teaspoon onion powder
1 bay leaf
Combine all ingredients in a medium non-stick skillet. Bring to a boil and simmer for about 10 minutes, stirring frequently. Set aside to cool. Be sure to remove bay leaf.
For Pizza Topping:
1/4 cup olive oil
3/4 cup fontina cheese, grated
1 cup mozzarella cheese (grated) plus a few round slices
A handful of parmesan cheese, shaved
2 kale leaves, shredded
1 purple bell pepper, slivered
1/2 red onion, chopped
1 ear of white corn, shaved off the ear
1 costata romanesco zucchini, cut in rounds ( Less moist then more common italian zucchini and very nutty)
1 roma tomato, cut into 1/4-inch pieces
Preparation For Pizza:
Preheat oven to 425 degrees.
Brush pizza crust with olive oil. Spread 1/2 of the pizza sauce on top, a handful of the parmesan cheese, grated mozzarella and grated fontina cheese. Sprinkle the rest of the ingredients over the cheese and top with the mozzarella rounds.
Bake for about 15-20 minutes, or until golden brown color.