Baby Vegetable Pizza

Baby Vegetable Pizza

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.”

Thanksgiving Pizza Recipe

Thanksgiving Pizza

The menu for the day after Thanksgiving usually includes a turkey sandwich for lunch and turkey casserole or turkey soup for dinner. But this year I decided to forgo the traditional recipes and turn the leftovers from one of my favorite meals of the year into a pizza.

Our Thanksgiving day leftovers included mashed potatoes, stuffing, corn, roasted vegetables, and turkey.  I pre-baked my dough and then spread on a layer of mashed potatoes. Then I added the stuffing, corn, and mixed vegetables. Next, I cut the turkey into small pieces and arranged it on top. I put the pizza back in the oven for 10 minutes, removed it, and then drizzled on some warm gravy.

Special credit goes to my mother-in-law who cooked this wonderful Thanksgiving meal and gave me the leftovers. My day after Thanksgiving pizza was like having Thanksgiving dinner all over again. The turkey remained moist, the flavors from  the apple in the stuffing popped, and the veggies were just right. I hope my Thanksigiving pizza recipe becomes an annual tradition.