Cold Night, Warm Tummy Part 1: Pizza

Over the past few weeks, there has been a lot of experimental dishes concocted in our Brooklyn kitchen. Most of the meals involved seasonal produce and a little inspiration from our local food coop (which as you know I am totally in love with). As I worked my usual shift today, I was dreaming of the next exciting meal...

Enjoy!


We found an organic, multi-grain pizza bread - vacuum packed and ready eat at the coop a few weeks ago. Inspired by amazing array of root vegetables, we decided to make a roasted vegie pizza.
First step: Cut up some beets (golden and classic red), turnips, parsnip, onions and garlic. Toss with olive oil, fresh or dry herbs (thyme, rosemary) and salt + pepper. roast in the oven at 375 degrees until fragrant and browned (about 40 minutes).
Second step: Prepare a simple red sauce (canned tomatoes, onions, garlic, basil, oregano, salt and pepper). If you have a simple pasta/pizza sauce from a can - well, i guess that's acceptable.

Once the sauce is ready and the vegies are finished roasting, it's time to assemble the pizza! You can make your own crust, buy one pre-packed like we did or use pita or roti bread.
We topped our pie with fresh mozzarella cheese (from the amazing Red Hook Fairway - see Red Hooker post archive...) and fresh basil leaves.
De-damned-licious.

Next yummy post will feature a rice balls, and broccoli rabe dish using leftover red sauce from the recipe above. Stay tuned!