Baby carrots…baby corn…baby zucchini…baby spinach. Can you guess the theme to this week’s pizza?
I tossed baby carrots, baby corn, and baby zucchini in garlic and herb basting oil then roasted them in the toaster oven for 20 minutes. After pre-baking the dough I spread on homemade pizza sauce, sprinkled on mozzarella cheese, added baby spinach and the roasted baby vegetables. I baked the pizza for 8 minutes at 500 degrees.
This was a fun to pizza to make! I’m looking forward to our collective beginning again so I can use locally grown vegetables to make nutritious pizzas all summer long. I’m also looking forward to future experiments with other “baby food.”