Pizza on inspired veggie "crusts"
Pizza comes in so many flavors, sizes and spices. While I’ve made many crusts, I have never made pizza on a variety of vegetables. So I thought, why not? I thought of vegetables that could be sliced and could bear the weight of sauce, toppings and cheese. And there were such an assortment—eggplant, zucchini, sweet potatoes, portobellos and more I didn’t get a chance to try! Each one was delicious, from the small zucchini bites to the meal size portobellos. These pizzas were so good, each with unique flavors and lower in carbs without the crusts. Use your favorite toppings—olives, onions, bell peppers, whatever you would like to try. Just keep the toppings minced to be able to fit on the top of the vegetable “crusts.” This array makes a perfect buffet, birthday or anniversary parties. Guests and family can help make these gems as well, from children to seniors.
The President of the United States continued, ‘‘Here is what you need to do and I’m afraid it is a list of ‘don’ts.’ Don’t go to work. Stay at home unless you are one of the research institutions working on a cure—like the CDC or a university. Do not take public transportation—if it’s still running in your area. Don’t dine out or go to your favorite bar. I’m asking them to close, along with retail stores. Stockpile food and gas…. I’m advising all schools to close their doors…Keep the children at home. I’ll alert them when it is safe to reopen. Many government offices will close…Hospitals will remain open and temporary morgues are receiving those who didn’t survive….’
Sounds pretty close to martial law, Bob thought, a chill running up his spine.”
If this sounds familiar, you might be amazed to know that Pamela Eglinski published Broken Portal in Rocky Mountain Park two years before the Corona Virus travelled from China to infect the world. Chilling.
Pizza on Inspired Vegetable “Crusts”
Serves 6 as main course
2 small zucchini
1 large zucchini
1 medium eggplant
1 small spaghetti squash
1 sweet potato
4 portabella caps
2 cups homemade or jarred spaghetti sauce
4 cups sautéed veggies: onions, garlic, black, green
and/or kalamata olives, bell peppers, mushrooms
2 cups Mozzarella Cheese
1/2 cup Parmesan, if desired
Preheat oven to 400.
For all vegetables: Drizzle olive oil on top of vegetables. Lightly salt. Bake the vegetables on parchment lined cookie sheets.
Zucchini: Cut small zucchinis in half, creating zucchini boats. Scoop out centers with teaspoon, being careful not to go below the outer skin. Slice the large zucchini into 1/2” slices. Bake for 10 minutes or until fork easily pierces skin.
Eggplant: Peel if desired. Slice into 1/2” slices, place in colander, salt and let rest for 15 minutes. Gently rinse off but do not soak in water. Drizzle with olive oil. Bake for 25 minutes or until slices easily piece with fork.
Spaghetti Squash: Remove seeds. Bake for 30-40 minutes cut side down or until the skin easily pushes when pressed with your finger. Be careful not to burn yourself!
Scrub sweet potato skin. Slice into 1/2” slices. Bake for 20 minutes or until a fork easily pierces the center of the potato slice.
Gently wipe the Portobello cap. Carefully remove stem and gills with a spoon. You can add these to the sautéed vegetables if desired. Bake for 3-5 minutes.
Spoon spaghetti sauce over the surface of the vegetables, carefully for the small ones. Add sautéed veggies, not overloading the vegetables, except for the spaghetti squash.
Sprinkle the mozzarella over the vegetables, adding Parmesan if desired.
Bake at 400F until the cheese melts, about 3-4 minutes for the portobellos and about 7-8 minutes for most of the vegetables.
Remove from oven and serve immediately.
Other imaginative "crusts":
Large tomato slices,
Hollowed out tomatoes with typical pizza toppings—cheese, olives, sautéed onion, garlic and bell peppers
Butternut Squash slices
Omelette with pizza topping filling