Week 2: Motion

With our thoughts we make the pizza.

~ Buddha (translation approximate)

This was a super busy week, and these cornmeal pizza crusts come in packs of two, so we decided to do a cheeseless version with different veggies.

Heat oven to 425° F.
Heat frying pan over medium heat. Add 2 tbs. oil. (We used olive. Avocado would be nice too).
Chop veggies in the order you will sauté them:
Onions
Garlic (I prefer a press for smashed garlic. You can also slice super thin Goodfellas style.)
Peppers (We prefer red or orange because they are sweeter than green.)
Zucchini (I thinly sliced 1 small zucchini. I thought it would be too much for the size of our pizza, but it was perfect and I’m glad we used it all.)

We used approximately 1/4 of a medium to large size yellow onion, 2 bulbs of garlic, 1/2 of an orange pepper, and one small zucchini. This made slightly more veggies than were necessary, but it was a chance to sneak in some extra veggies and gave me 2 spoonfuls to have while the pizza was baking. We sautéd the onions for approximately 3 minutes, added the garlic for 1 minute, added the peppers, waited 2 minutes and then added the zucchini. Don’t overcook your veggies, they still have to go in the oven.

To assemble, we put the corn crust on a piece of parchment paper on a baking sheet.

We used three spoonfuls of the Whole Foods brand spicy pizza sauce, which is actually pretty spicy and added a nice kick.

I cut up about 10 Kalamata olives and sprinkled them around the pizza, then I layered on the sautéed veggies. Bake for 14 minutes at 425° F or until you smell that it’s done.

While the pizza was cooling, I cut up half of a perfectly ripe avocado and layered the pieces on top. The creaminess of the avocados was a nice complement to the spicy red sauce.

You can use any veggies you have on hand and in 30 minutes or less you have a complete meal.