I’ve been a tease, and frankly, I kind of enjoyed it. There’s something to be said for building suspense: the anticipation, the excitement, the raw desperate hunger (too much?). It’s like foreplay, and what’s not to like about foreplay.
So without further foreplay, here is the recipe for my Veggie Loving CSA Pizza, and even though it has no tomato paste or any tomatoes for that matter, this one would actually count as a serving of vegetables; no debate necessary (I should let Congress know).
Chef’s note: I don’t actually measure out ingredients (oops) unless I’m following someone else’s recipe, even then it’s questionable, or baking, so the below is an approximation of what I did. Feel free to deviate and use whatever veggies you have handy. If you’re at all familiar with cooking, you’ll be fine. If you aren’t, you’ll still be just dandy because it’s hard to mess up pizza (squash fritters are a different story). If you’re unsure, just dump a bunch of cheese on top and you won’t know any better. Seriously, when all else fails, cheese won’t. I know, I know, it’s an unhealthy fat, but I don’t eat any meat, so I’m allowed some extra cheese (and I do mean extra; this is pizza after all). This is my science: no meat = double cheese. Gotta get my protein (Beef Cake).
Veggie Pizza with Bok Choy, Carrots and Green Beans
- Pizza Dough*
- 3 Tbsp olive oil
- 2 large cloves of garlic, minced
- 1 carrot, chopped
- 1 cup green beans, chopped into one inch pieces
- 3/4 of a bunch of bok choy, stems chopped into half an inch pieces and leaves cut into ribbons. The easiest way to “ribbon” your greens is to stack all the leaves on top of one another, and then roll them up like a cigar (strange imagery, yes I know). Once you have them in this form, you can easily cut your stogie, about every inch or so, and the end result is a pile of “ribbons.” See top picture, bottom left corner.
- 1 hungarian hot pepper (or other hot pepper of your choice)
- Splash of Balsamic Vinegar (about 1 Tbsp)
- 1 1/4 cup Mozzarella cheese
- 1/4 cup additional cheese(s) of your choice (I used Asiago and Parmesan)
- 1/4 tsp Red Pepper Flakes
- Roll out defrosted pizza dough on a floured surface (very important). I also put flour on the rolling pin to prevent stick-age (like shrinkage, but worse).
- Heat oil in a saucepan on medium heat until warm. Then add garlic and cook for 30 seconds or less stirring often to prevent burning. Add diced carrot and cook for 3 minutes. Add chopped green beans and cook for another 3 minutes. Add bok choy stems and hungarian pepper and cook for additional 2 minutes. Add bok choy leaves and balsamic vinegar and cook until done, maybe another four to six minutes. The bok choy stems will be translucent, the leaves will have cooked down and the carrots and beans should be soft with a hint of crispness still. This is your pizza sauce.
- Top pizza dough with “sauce.” Spread cheeses evenly over the top and sprinkle with red pepper flakes.
- Bake according to pizza dough directions. I cooked mine for 10-15 minutes at 425 degrees.
*For pizza dough, I use Frickaccios which is a local business at the Westside Market in Cleveland. While I love the Westside Market, I pick up Frickaccios at my grocery store, Nature’s Bin, because they rock and they stock local suppliers (Holla’). They make all different flavors all to tantalize your taste buds (whole wheat, roasted garlic, traditional, and gluten-free if you’re into that kind of thing). I’ve tested pretty much all of them (for scientific purposes of course) and loved each and every one.
Best of all, while scouring the internet for a link to share, I discovered you can order their frozen dough balls (their words, not mine) online. If you buy some, you won’t be disappointed, so have at it, and to be clear, there are no plugs found here (although I would gladly accept pizza dough as payment). They don’t know me from Adam (who is this Adam and why do we compare everybody to him?).
What pizza dough do you use? What are your favorite pizza toppings?