While visiting some relatives, my grandma made veggie pizza. She rolled out Pillsbury dough and baked it then covered it in ranch dressing and topped it off with diced bell peppers, onion and raw broccoli. It was really good, and I decided to do a gourmet version at home. I came up with Farmer’s Market Pizza!
Your favorite veggies fresh from the farmers market, we used:
1/2 medium Vidalia onion, diced
2 ears of corn, remove husk and silk, cut kernels off cob
1 green bell pepper, rinse clean, diced
1 pastel bell pepper, rinse clean, diced
1 large red carrot, rinse clean, diced
2 celery stalks, rinse clean, diced
1 baguette, sliced into 1/4 inch thin
Few pinches of salt
TOPPING: Candied Cherry Tomatoes
Mix together all veggies in a bowl and add a few pinches of salt. Heat oven to 400 degrees. Cut baguette into 1/4" slices and place onto rimmed baking pan with a silpat liner on the bottom (makes for easier clean up) and spread a thin layer of pesto onto each slice. Bake for 5 – 6 minutes until lightly toasted. Place baguette slices onto a serving platter. Top each slice with a spoonful of veggie mixture and place a few candied cherry tomatoes on top. Delish! Use whatever veggies are in season. Broccoli, yellow squash and zucchini are very tasty to add into your veggie mix.
It’s really yummy during the summer, because it’s light and full of fresh veggies. The pesto gives it a ton of flavor and the best part is, it’s super healthy! A great way to use your leftover veggie mixture is to cook it up in omelets, delish!
Thanks for reading!