Veggie coop day yesterday and gosh, I just have to keep reminding myself that all of the work is worth all of the reward. Lots of washing, lots of chopping. Some freezing, some blanching. Some just leaving alone.
The reward? Knowing I can come home from work and grab-and-go to cook.
Working through the delivery gave me a terrible craving for fresh veggie pizza. It turned out nicely, too!
- 1 pizza crust (make your own or from a can)
- Pizza sauce (make your own or from a jar)
- 1 bunch fresh spinach
- 1 small red onion, quartered and sliced thinly
- 1 vine-ripened tomato, sliced thinly
- Black olives
- Mozzarella cheese to taste
- 1-2 T olive oil
- Garlic to taste
Heat oven to 450F. Line a large baking sheet with parchment paper and sprinkle with cornmeal.
Split the pizza crust dough into two sections. Stretch each section into a rectangle, approximately 15″x5″. Place side by side on the baking sheet. Sauce both crusts. Bake on lower rack in the oven for 10-13 min, until golden brown and crisp. Reduce oven heat to 325F.
While crusts are baking, heat olive oil in large skillet. Add garlic and cook until fragrant. Add spinach (make sure you wash it thoroughly first!). Cook until wilted. Remove from heat.
Top cooked crusts with spinach, then add all other veggies, making certain the tomatoes are the last to go on. Sprinkle with mozzarella cheese to taste.
Remove topped pizzas from baking sheet and place directly on top rack of oven. Bake for 7-10 minutes until fully heated through and cheese is melted.
This is a great recipe for any type of pizza.
This is also a great recipe for pizza parties. Because the pizzas are baked in two stages, it allows you to bake several ahead. Here’s an idea! Bake several crusts, set out a multitude of toppings and ask your guests to create their own dream pizza.