Please keep in mind that this is a VERY flexible recipe. Whatever looks good at your farmer's market or local grocer's produce section is what you should use. If your shallots are smushy but the red onions are firm and glossy and perfect, go with the onions. If the spinach is wilty but the arugula looks perky, go with the arugula! Or skip it all together. Pick what looks fresh and entices you. And have fun doing it.
Weeknight healthy pizza
makes 2 10~12 inch pizzas
1 Japanese eggplant (or 1/3 medium globe eggplant), diced small and sautéed
4 ounced white button mushrooms, sliced and sautéed until golden brown
1 bunch broccoli rabe or broccoli, trimmed, (in the case of broccoli, stems removed), and sautéed lighty, if desired
handful of baby spinach leaves, torn into little pieces
2 shallots, sliced VERY thin
1/4 c pecorino romano cheese, grated
10~15 cherry (or grape) tomatoes, cut in half
2~3 small sweet tomatoes, sliced thin and pulp and seeds removed
any other veggies you like:)
garlic infused olive oil
fresh herbs such as parsley and basil
for the sauce:
10~12 sweet tomatoes, quartered
2 cloves garlic, grated or minced
1 tablespoon olive oil
salt to taste
- Heat a small saucepan over medium heat. Add the olive oil and garlic for the sauce, and cook until garlic is fragrant. Add tomatoes. Cook, stirring often until tomatoes break down and thicken. Add salt to taste. Set aside.
- Preheat the oven (with a pizza stone or upside down cookie sheet) to 500°F. Cut the pizza dough in half and roll out as thin as you can without tearing. Place gently on a pizza peel prepared with cornmeal. Spread on about 3 tablespoons of the tomato sauce, sprinkle about 2 tablespoons of cheese, then add whatever vegetables you like. Add tomatoes and shallots last to ensure good caramelization. Quickly slide pizza off of the pizza peel onto the stone and bake for about 10 minutes, or when crust is crisp and vegetables are browned. Add fresh herbs. Repeat with second pizza. Let cool slightly before serving.