- Chicken sausage
- Kalamata olives
- Mozzarella cheese
- Homemade pizza sauce
- Homemade pizza dough
Notes: I made this pizza for my Aunt Bev when she was visiting from Australia. She wanted a healthy pizza and that’s just what she got. It was light, summery, and fresh.
In addition to grilling the toppings, both pizzas were cooked on the grill.
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.”
February is heart health month so today’s pizza is a healthy one. This pizza includes two ingredients I have not used before: figs and pistachios. First, I ate my share of Fig Newtons when I was a kid, but have never been much of a fig person. The health benefits of figs are undeniable; they are high in fiber and full of iron. Second, pistachios, which help lower cholesterol and control blood sugar are great on salad, but they are an ingredient I had never considered putting on a pizza before today. To add to the health benefits of this pizza, I also included spinach, which has flavonoids and carotene that protects against some cancers.
Here’s how I created this pizza. I started by spreading a mixture of sauteed shallots and olive oil on my homemade pre-baked pizza crust. Then, I sprinkled on mozzarella cheese and chopped spinach, pistachios and figs before baking it on my pizza stone for 10 minutes at 500 degrees.
I thought the figs might be too sweet, but this pizza turned out nicely. This was a vegetarian pizza that even a meat lover would enjoy. It was light, but packed full of flavor. Lastly, and it’s just a small thing, but I like the way I chopped the spinach in small strips for this pizza and will use this method when I make pizza with spinach in the future.
Here’s a pizza that I made this summer and even wrote about, but forgot to post!
Sometimes I go a little overboard with fresh ingredients. This pizza was one of those times. Here are the ingredients and the reasons I chose to use them on this pizza.
First, Andrew asked to have brie as the cheese on a pizza. It was so delicious last time I used it so I was excited to use it again. Second, my mom gave me a stash of sun-dried tomatoes that she made from her garden and I thought they would go nicely with the brie. Third, our neighbors shared some fresh rosemary from their herb garden. Fourth, we had fresh corn on the cob from our CSA and having never used corn as a pizza ingredient I decided to throw that on. And finally, to give the pizza color, I added some fresh baby spinach.
I had a fun time assembling this pizza. First, I spread homemade pizza sauce on my pre-baked dough. Next, I diced the brie as small as I could in hopes that when it melted that it would cover the pizza well. Then I sprinkled it on the sauce and some shredded fresh baby spinach. I rehydrated the dried tomatoes in warm water, extra virgin olive oil, salt and pepper, finely chopped rosemary, and tossed them on the pizza. Lastly, I cut the corn off the cob and sprinkled that on as well. I baked the pizza in the oven for about 10 minutes.
This pizza had the most fresh ingredients I have ever used on a pizza and it was bursting with fresh flavor! If you make this one for yourself I think you will agree that it tastes like you are taking a bite out of a garden. This was a delicious summer pizza recipe.