Our first garden is doing better than Ronnie and I expected, so we have been canning and trying out new recipes like crazy. Also, my husband has been working on the road during the week, therefore he is only here on the weekends to help me figure out what to do with all these veggies. When we decided to grow our vegetable garden, it was centered around having the vegetables to make pickles, in which Ronnie swore he would help with if the garden was a success. Well as you can see in the picture above, we are in veggie overload, especially on cucumbers and zucchini, and he can’t really help from a hotel room! It sucks when he has to work on the road and stay in a hotel room throughout the week, but it does have one advantage. I always try out new recipes whenever he is gone. This is because if the recipe is good (and I know what Ronnie considers good), then I have something to surprise him with when he gets home. If I try out a recipe and it is bad – no big deal. I can just eat it/dump it and no one has to know!
Well last night was one of those “let’s try something new” night since I have all these veggies that need to be taken care. I had to stop by Kroger on my home anyway (needed ingredients to pickle my cucumbers!), so I went ahead and bought thin pizza crust dough and pizza sauce. I chose Prego Pizza Sauce Veggie Smart – no specific reason other than it was on sale. I chose Pillsbury brand for the dough because again, I just focused on sale items. If this recipe was going to stink, at least it wouldn’t cost a lot! I have on my kitchen bucket list to make my own pizza dough and pizza sauce, but for now these will work. In the end the pizza turned out AMAZING! This will definitely become a surprise for Ronnie when he gets home
*Pillsbury Thin Crust Pizza Dough
*1/3 cup Pizza sauce
* 1/3 cup Zucchini – sliced
*1/3 cup Squash – sliced
*1/2 cup Carrots – shredded
1 pod – Okra – sliced
*1/4 cup Shredded CheeseSeasoning/Fresh Herbs
*These are rough estimates of the amounts. I used these
numbers to enter data into My Fitness Pal in order to have the nutritional values found below.
-Preheat the oven to 425 degrees. -Bake 10-15 minutes
-While the oven preheated, I rolled out my dough. As you can see, I did not exactly get a round pizza. I think my dough got too warm on my way home (happens in 100 degree weather here in Arkansas). The package said it would just roll out, and well it didn’t. It still worked just fine, and the shape didn’t bother me. I used my pizza stone to bake the pizza on, but you could use a basic cookie sheet as well.
-Once you have it the size (or shape) you want, place in oven for about 5 minutes (followed this step based off instructions of Pillsbury container).
-While waiting for dough to pre-bake, slice the veggies you want. I used my Mandolin Slicer, so about five minutes was all I needed to get my veggies ready. We already had the shredded carrots in the fridge, so I added those as an afterthought.
-After the dough is done pre-baking, take it out of the oven and spread your pizza sauce on. The recipe on the dough package called for 1/3 cup, but I just eye-balled the amount until it looked right. After that I added my veggies and shredded cheese. I added some dried herbs on top. **Please note, whenever I try new recipes, I just grab random herbs/spices and then can never remember which ones I used. That is part of the fun of trying new things, you don’t have to be too serious about it. For this recipe, I used basil and Italian seasoning. I know I used one more, but for the life of me cannot remember what it was.
-Bake in the oven for about 10-15 minutes or until you reach the desired crust. **The package stated 6-9 minutes, but as my dough turned out a little thicker, I put it on for longer until my crust looked a little darker. I like my crust a little on the crispy side.
-Let the pizza cool, and enjoy! This took all of 30 minutes,which would have been shorter if I didn’t have to fight the dough with my roller! Simple, easy, and delicious!