Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Roasted Vegetable Pizza

"Delicious~experiment with you're own combination of vegetables!"
You may also enjoy:
Caramelized Onion, Green Apple and Gorgonzola Cheese Pizza
Marinated Artichoke, Sun Dried Tomato and Garlic Pizza
Fresh Tomato and Basil Pizza
Pistachio, Sauteed Onion and Fresh Thyme Pizza

Spinach, Feta and Fresh Tomato Pizza

INGREDIENTS:
Pizza dough
1 small eggplant, thinly sliced
1 medium zucchini, thinly sliced
6-8 mushrooms, thinly sliced
1 small red onion, halved and thinly sliced
1 red pepper (or a few of the mini peppers), thinly sliced
3 garlic cloves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
1/2 cup pizza sauce (homemade or store-bought)
1 1/4 cup parmigiano reggiano or mozzarella cheese, shredded
2-3 fresh basil leaves, thinly sliced

PREPARATION:
Preheat oven to 375 degrees F to roast the veggies.
Increase oven heat to 475 degrees F to cook the pizza.
1.     Prepare your dough.  For a homemade dough recipe click here.  If you are using store bought dough, let the dough sit at room temperature for about 1 hour.  This will make the dough much easier to spread and hold a shape.

2.     Place the eggplant, zucchini, mushrooms onion, pepper and garlic cloves on a large baking sheet.

3.     Drizzle the olive oil over the veggies.

4.     Use a spatula to mix the veggies to ensure they are all coated with oil.

5.     Season lightly with salt and pepper.

6.     Roast vegetables for 8-11 minutes in the oven; mix once using a spatula for even roasting.

7.     Brush dough lightly with olive oil.

8.     Spread the pizza sauce evenly over the dough.

9.     Sprinkle the parmigiano reggiano or mozzarella cheese over the sauce.

10.  Spread vegetable mixture over cheese.

11.  Sprinkle the basil leaves and remaining 1/4 cup cheese over the top of the pizza.

12.  Bake on a preheated pizza stone for 8-11 minutes until dough is golden brown.

13.  Let cool for 2-3 minutes before cutting for best results.

14.  Serve and enjoy!