Having a smaller family often times means vegetables go to waste before they can all be used. Especially since I shop at Aldi, I don't have a choice as to how many onions or green peppers I can buy, for instance. However, buying a bulk bag of onions at Aldi is usually as cheap as buying a single onion at Giant Eagle. So, I've learned to be creative so I do not to waste food.
One of my latest inventions is this yummy combination of veggies atop a nearly home-made pizza. I realize that many of you make your own pizza dough, but my recipe starts with a pre-made dough, but not a pre-made crust. I've used pre-made crusts before, and I find making your own is much more fun and tasty. I am guessing the same is true of making your own dough, but I just honestly wouldn't know since I'm from the burbs.
Veggie left-over pizza
Ingredients:
1 ball of frozen pizza dough
2 cups of favorite tomato sauce
4 cups mozzarella cheese, shredded
1 cup ricotta cheese
1 medium zucchini, diced
3 plum tomatoes, diced
4 oz. portabella mushrooms, diced
1 small onion, diced
1 small green pepper, diced
olive oil
3 cloves garlic, minced
1 tsp. kosher salt
optional: 1 cup ham, julienne cut
Take one frozen pizza dough ball out of freezer and defrost for 4 hours on a plate covered with plastic wrap. Once thawed, using a rolling pin, hand, and flour, stretch dough into a circle. Place circular dough on a pizza sheet and let it sit for 10 minutes covered w/ plastic again. Preheat oven to 400 degrees. Once 10 minutes has passed, poke the dough with fork holes all over, paint dough with a thin coat of olive oil and sprinkle with kosher salt. Place in oven for 10 minutes.
While dough is cooking, place in a skillet a tad of olive oil, garlic on high heat. Place all veggies in skillet and cook for about 5 minutes. Remove from heat.
Once dough is cooked for 10 minutes, take it out of the oven. Spread tomato sauce all over dough. Don't be skimpy w/ sauce as it will taste too dried out if you use too little. Place half of the veggies and half of ham on top of the sauce. Then sprinkle all the mozzarella on top of those veggies. Take a teaspoon and plop little globs of ricotta on top of mozzarella. Then finish by spreading the rest of the veggies & ham on top of the cheese. Place back in the 400 degree oven for 15 minutes. Let sit for 5-10 minutes before serving.
4 cups mozzarella cheese, shredded
1 cup ricotta cheese
1 medium zucchini, diced
3 plum tomatoes, diced
4 oz. portabella mushrooms, diced
1 small onion, diced
1 small green pepper, diced
olive oil
3 cloves garlic, minced
1 tsp. kosher salt
optional: 1 cup ham, julienne cut
Take one frozen pizza dough ball out of freezer and defrost for 4 hours on a plate covered with plastic wrap. Once thawed, using a rolling pin, hand, and flour, stretch dough into a circle. Place circular dough on a pizza sheet and let it sit for 10 minutes covered w/ plastic again. Preheat oven to 400 degrees. Once 10 minutes has passed, poke the dough with fork holes all over, paint dough with a thin coat of olive oil and sprinkle with kosher salt. Place in oven for 10 minutes.
While dough is cooking, place in a skillet a tad of olive oil, garlic on high heat. Place all veggies in skillet and cook for about 5 minutes. Remove from heat.
Once dough is cooked for 10 minutes, take it out of the oven. Spread tomato sauce all over dough. Don't be skimpy w/ sauce as it will taste too dried out if you use too little. Place half of the veggies and half of ham on top of the sauce. Then sprinkle all the mozzarella on top of those veggies. Take a teaspoon and plop little globs of ricotta on top of mozzarella. Then finish by spreading the rest of the veggies & ham on top of the cheese. Place back in the 400 degree oven for 15 minutes. Let sit for 5-10 minutes before serving.
No comments:
Post a Comment