Sunday, March 13, 2011

Recipe: Carrot Onion Pizza

I made the most amazing HEALTHY pizza tonight! I was shocked. Carrot-onion pizza. I know, sounds awesome, right?

Okay I've had a cold/viral-infestation for about 2 weeks on and off now, so I went to the store to stock up on some fruits and veggies (nature's medicine!). While there, I realized I had most of the ingredients for pizza sauce in my cart (thank you for enlightening me, Jamie Oliver!). So... pizza it was.

Of course when I got home, I realized I didn't actually have any toppings in the fridge. Time to get creative. Normally I stick to a recipe like glue, but I was feeling oddly brave, so I grabbed what I had and made due. Hence... carrot-onion pizza. It really did turn out amazing. I promise!

Tomato Pizza Sauce


4 vine-ripened tomatoes, blanched and quartered
6 TB olive oil
1 yellow onion, quartered
4 cloves garlic, smashed
4 oz container of organic, fresh basil leaves (a large bunch)


Remove the skins from everything (unless you don't want to). Pour about 6 TB of olive oil into a hot frypan. Cut off the stems of the basil and throw that into the pan. Add garlic, onion, and tomatoes. Add a dash of salt & pepper.

Bring to a boil and them simmer about 10 minutes - until it starts becoming fragrant. The tomatoes should be liquifying by this point. Get a strainer and push everything through it, saving only the liquid. Simmer that liquid for another 5 minutes or so.

Veggie Pizza


1 Boboli whole wheat crust
the sauce you just made
parmesan cheese
mozzarella cheese
1/2 sweet yellow onion, diced
1 clump green onions, diced
3-4 medium carrots, diced


Pre-heat oven to 400. Chop up the veggies. Spread the sauce, cheese, and veggies onto the crust. Pop that in the oven when it's warm.

Cook for about 20-25 minutes, or until done.

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