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


Serves 4-6


For Dough:
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!! 


For Sauce:
(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

Preparation:
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.

9 comments:

  1. What a terrific looking pizza.
    I, like you, have found that kids will devour more veggies on pizza then just about anywhere else...except maybe spaghetti sauce.
    You children are beautiful!!!

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  2. Great way to use up a lot of veggies and get you kids to enjoy every bite! Your pictures are tempting with all those colorful veggies-Yum!

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  3. I just fell out of my chair, this looks so good.

    Is it inappropriate to lick screens?

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  4. This could also be adapted as an hors d'oeuvre. Cut circles from the dough and top with a tomato, zucchini, etc. Yum!

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  5. What kid doesn't love pizza! Way to get sneaky!

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  6. Oh that is beautiful! I can get my daughter to eat just about anything as long as it is placed on top of a pizza and covered with cheese! :)

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  7. Heh, that trick doesn't just work for itty bitties :) It'll work for picky husbands too!

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  8. Mmm I'm a vegetarian and pizza is one of my favorite foods. This looks to die for!

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