Monday, March 26, 2012

Eat...Faster than Takeout

Like those sunny side up? Yes...eggs on pizza are actually tasty.

There isn't always a picture perfect meal on the table. Sometimes, you just have to get a relatively healthy meal on the table, fast! Today was one of those days. Luckily, I did have some good quality ingredients on hand to whip up a super fast pizza. Now, pizza can be the embodiment of terrible, lifeless food: cheap flour and grease-laden crust, gobs of cheese and way too much processed meat. In this house, pizza is another opportunity to feast on veggies (and a little cheese...). Keep the ingredients for this recipe on hand at all times and the next time you are tempted to call for takeout, save yourself time and money and make this healthier treat instead. The toppings would make a great pasta too with some adjustments. 

This pizza is gluten free and vegetarian; make it vegan using the substitutions provided.


Fennel Pesto Pizza
Serves 4 with a side salad (or two really hungry people)

1 pkg (2 shells) Quejos Pizza Crusts (gluten free) - cheese or non-dairy
1/2 cup Sunflower Kitchen Kale and Oregano Pesto (gluten free and vegan)

1 tsp extra virgin olive oil
1 large fennel bulb, greens trimmed, thinly sliced into half moons
1 small head of cauliflower, trimmed and thinly sliced into 1/2 cm "steaks"
1 cup shredded pizza mozzarella (or mozza-style Daiya)

Optional: 4 eggs or 1 cup mashed white beans

Quicker-than-takeout Version

Prep the pizza crusts according to package directions, don't skip the pre-crisp stage! Meanwhile, heat oil in large pan and sauté fennel until tender-crisp. Add salt and pepper to taste, remove and set aside. Add cauliflower to pan and sauté until tender-crisp, season to taste. 

When crust is crisped, spread 1/4 pesto on each shell and if desired, mashed white beans for an extra vegan protein boost.

Top pesto with cauliflower, cheese and fennel. Bake according to package directions.

If desired, gently fry eggs over easy and when pizza is done, top each serving with one egg.

Make it a bit fancier...

Toss the fennel and cauliflower with 1 tbsp extra virgin olive oil, salt and pepper to taste in a medium baking dish and roast until softened, about 30 minutes. Then add to pizza as above.

Note: Both quejos and sunflower kitchen are relatively regional treats. Substitute your best quality gluten free crust and vegan pesto!
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