Monday, June 22

green pizza

Pizzas are such a great leftovers meal. Especially since I'm overcoming my fear of yeast. Since we've been frequenting The Grove, it's inspired me to throw just about anything on there. Too bad I didn't have any mushrooms, then it'd be heavenly. But then I probably couldn't call this Green Pizza.


I realize I'm using spaghetti sauce on this but I sort of like how it's sweeter and plus this jar is much more versatile if I use it for more than just spaghetti. I also like how these come in flavors. The tomato & basil has chunks of tomato that add to pizzas. In my honest opinion. Obviously you could just use marinara sauce or even tomato paste with some garlic but that wouldn't be as random....
Note the feta placement in the bottom picture. Taylor claims to not like strong cheeses, but I really do. And they make pizzas and a lot of other dishes much more fun. So I thought I start him out on feta {since blue cheese would probably be a criminal starting place....but we'll work up to that}. I put a little cluster to see what would happen, and he ate it! I informed him later, at The Grove actually, that he likes feta. Was that mean? I'm not sure but it makes it easier to cook for both of us if I can work on cheese diversification.


green pizza
INGREDIENTS
this pizza dough, or prepared dough {some hebs sell raw dough near their deli section}
1/4 cup thinly sliced and then quartered zucchini
1 cup uncooked baby spinach leaves
4 tablespoons of this pesto, or basil pesto
1/3 cup cooked chicken, diced
1/3 cup shredded colby jack cheese
1/4 cup shredded parmesean cheese
3 tablespoons crumbled feta cheese
1/3 cup of your favorite, well seasoned tomato sauce {or omit and increase the pesto!}
DIRECTIONS
Lightly saute zucchini and spinach {or zap in the microwave} until just beginning to look and feel cooked. I cooked the spinach just about all the way and then squeezed out the moisture and diced it. I cooked the cut zucchini till it was tender but not completely cooked. {see note}

Oven to 550. Cover pizza stone or baking sheet with parchment paper if you have some. {I'm never consistent about using parchment paper}. Roll out pizza dough to desired thickness, will {or should} rise some. Spread pesto then tomato sauce. Sprinkle with about 2/3 of the cheeses. Add zucchini, spinach and chicken evenly. Sprinkle the rest of the cheeses. Bake for 10-12 minutes.

{note} I'd never tried these veggies on a pizza and wasn't sure if they'd cook all the way, being put on the pizza raw. So I gave them a head start. I have no idea if it was necessary but they turned out great.


{recommended variations for your green pizza} asparagus, green peppers, green tomatoes, arugula. ooooo arugula...

3 comments:

  1. I will have you know little missy that I waste so much paper always printing out your delicious looking recipes. I get so excited to do so! And don't worry, the paper will be used by me at some point and at some time! Promise! :)

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  2. Yummy! Yummy! This looks so delicious, Erin! I'd love this!

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  3. Jenn says--way to get over that fear of yeast! The pizza looks excellent! Also, I don't think it's mean to sneak in new foods on Taylor; I actually laughed out loud!

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