(Farm-Fresh!) Veggie Pizza
Lisa – a great friend, all-around awesome person, and founder of Happy Place Organics just down the road from us in Midway, Kentucky – has a lot of produce starting to come in this summer. I always like playing “Iron Chef” with whatever happens to be seasonal, which this evening happened to be an adorable little yellow squash, a couple of zucchini, a bunch of (incredible-smelling) basil, and some fresh green onions. What to do?
On our weekly meal plan, it was supposed to be ‘hot dog’ night. Yawn. Instead, I started rambling through our pantry and cabinets to see what else we might have to go with the veggies. I wound up having exactly what I needed to make (my version of) Paula Deen’s Vegetarian Pizza. Here goes!
- 2 tbs. olive oil
- 1 medium or 2 small green onions with bulb
- 1 medium yellow squash
- 1 medium zucchini
- 8 oz. package cream cheese (softened)
- 1/2 c. Ranch dressing (I used Kraft buttermilk)
- 2 tbs. sour cream (I used lite)
- Kosher or sea salt
- Freshly-ground black pepper
- 1 or 2 tomatoes
- 2 tsp. minced garlic
- 1 c. fiesta blend shredded cheese (I used 2%)
- 1/2 c. shredded Parmesan cheese
- about 1/2 c. fresh basil (amount depends on strength)
- 1 roll store-bought pizza dough
- Sheet pan
- Salad spinner
- Mandolin slicer
Prepare your pizza crust according to package directions – you want to brown it on the bottom and just start to brown it on top, then remove it from the oven and let it cool. Adjust your oven (after the pizza crust is out of it!) to 350.
Heat the olive oil in a saute pan over medium heat. Cut the ends off the squash and zucchini and trim the onion(s). I like to use as much of the green shoots as possible; as a rule of thumb, when they start tasting less like onions and more like grass, that’s a good place to make your cut. 🙂 Position your mandolin directly over the pan and slice the squash, zucchini and onion into the oil. Saute for about 10 minutes or until tender.
Combine cream cheese, sour cream and dressing in a bowl with salt and pepper to taste. Spread on the (cooled) pizza crust.
Add the squash/zucchini/onion and use your mandolin to slice the tomato(es) and place those slices on the pizza next. (I sliced my tomato onto a plate and then moved the slices; I’m afraid if you tried to use the mandolin over the pizza there would be way too much tomato juice). Sprinkle the garlic over the tomato layer and add salt and pepper to taste. (Due to varying preferences at Mullins Manor, I only put tomato on half of ours). Rinse the basil and give it a quick spin in your salad spinner to make sure it’s good and dry; add this layer next. Sprinkle the cheeses over the veggies, and move the whole thing into the oven for about ten minutes or until the cheese melts. Slice/serve/enjoy!