Hands-On Foods | 101100 | Hands-On Foods
INGREDIENTS:
zucchini, sliced with Slicer Blade
carrot, sliced with Slicer Blade
½ small eggplant, sliced
with Slicer Blade
1 white onion, sliced
with Slicer Blade
½ cup mushrooms, sliced
with Slicer Blade
1 lbs. Pizza dough, store bought
or homemade
½-¾ cup tomato sauce (jarred
or Spicy Tomato Sauce on
pg. 127)
1 Tbsp. olive oil
Handful of arugula (optional)
Salt and pepper to taste
Sprinkle of cornmeal or flour
DIRECTIONS:
Preheat oven to 500°F.
In a saucepan over medium high
heat, saute white onion for 2
minutes. Add zucchini, 1 Tbsp.
of water, carrots, eggplant, and
mushrooms. Season with salt
and pepper to taste. Cover and
VEGGIE PIZZA
MAKES 2 PERSONAL PIZZAS
Making pizza from scratch is super fun. Load yours up with roasted
veggies for an earthy combination of textures and flavors.
cook for another 10 minutes.
Set aside.
Slice the dough in half and cover
one half with an upside-down
bowl or a clean kitchen towel
while you prepare the other pizza.
Lay down a piece of parchment
paper on top of a baking tray and
sprinkle with cornmeal. Place the
dough on top of the parchment
paper and begin to knead,
flattening with both hands to
form a round disc roughly ¼
inch thick.
Top the pizza with a few
spoonfuls of tomato sauce, using
the back of the spoon to spread
it out onto the edges. Pile on
the cooked veggies from the
pan. Bake for 5 minutes, then
rotate the pizza in the oven. Bake
another 5-10 minutes until the
crust is golden brown. Let cool
for 10 minutes before cutting.
Top with arugula, if desired.
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