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Tuesday, May 17, 2011

Pizza Night

Spring Veggie Pizza
Pizza dough
EVOO, for drizzling
1 Cup part-skim ricotta cheese
1/2 Cup Gruyère, grated
1/2 Cup Pecorino Romano, grated
1/3 Cup shitake mushroom caps, sliced thin
1/3 Cup asparagus spears, sliced diagonally
1/3 Cup bell pepper, sliced thin
2 TBS green onions, sliced diagonally
Fresh cracked black pepper
Crushed red pepper flakes

I think it's been too long since I last made pizza...and I have a craving.  Luckily, I always keep spare pizza dough in my freezer for emergencies.  It's the perfect solution for when I have lots random vegetables and cheeses in my fridge, but not a lot of anything else.  It also gives me an opportunity to get creative!  A white pie with ricotta, Gruyère and Pecorino Romano cheeses calls for really fresh vegetables.  I left the vegetables raw to maintain their beautiful colors and not over-cook in the oven.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.