Northside Farmers Market
  • Home
  • Programs and Events
    • Schedule of Events
    • Another For A Neighbor
    • 5 Ways to Celebrate National Farmers Market Week
  • Our Vendors
    • 2018-19 Indoor Market Vendors
    • Apple Street Coop Partnership
    • Become a Vendor
  • Visitor Info
    • Plan a Visit
    • SNAP Benefits at NFM
    • Loyalty Card Program
    • Recipes
  • About Us
    • Contact Us
    • Volunteer
    • Jobs
    • Photo Gallery
    • Northside Farming
  • DONATE

Winter Vegetable Pizzas

1/26/2016

0 Comments

 
PictureBrussels Sprouts and Caramelized Onion Pizza
At this time of year, we can all use some inspiration for new ways to cook up winter veggies.  This week, we developed two pizza recipes that use only what's available at the market right now: Brussels Sprouts and Caramelized Onions Pizza, and Root Vegetable Pizza.  

Sound strange? Give them a try-we don't think you'll be disappointed.  





Brussels Sprouts and Caramelized Onions Pizza

Picture
Picture

Shopping list:
  • Tomato Sauce 
  • Mozzarella Cheese
  • Onions
  • Brussels Sprouts

  1. Caramelize one large onion by thinly slicing and sautéing over medium/low in a little olive oil until golden colored, about 20 minutes.
  2. Remove Brussels sprouts from stalk, remove the outer leaves, rinse, and halve.  Then lightly steam until just barely tender.
  3. Roll out pizza dough (make it yourself, buy raw dough at the grocery store, or use Blue Oven Bread's pita bread). 
  4. Top with sauce, mozzarella cheese, caramelized onions, and Brussels sprouts.
  5. Bake at 400F until crust is slightly brown.

Root Vegetable Pizza

Picture
Picture
Shopping list:
  • Tomato Sauce 
  • Ricotta Cheese
  • Potatoes
  • Sweet Potatoes
  • Turnips

  1. Very thinly slice 2 small potatoes, 1 small sweet potato, and 1 turnip.
  2. Roll out pizza dough (make it yourself, buy raw dough at the grocery store, or use Blue Oven Bread's pita bread). 
  3. Start by topping pizza with sauce, then add a single layer of potatoes, sweet potatoes, and turnips, overlapping edges slightly (you want to trap some steam underneath the root vegetables).  Season generously with salt and pepper, italian herbs, or red pepper flakes (don't skip-remember, potatoes need salt!).  Top with dollops of ricotta cheese.  
  4. Bake at 350F until crust is slightly brown.
Picture
0 Comments



Leave a Reply.

    Recipes

    Find great recipes highlighting what's fresh at the market here!

    Archives

    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014

    Categories

    All
    Beans
    Feast
    Lettuce
    Mushrooms
    Onion
    Potatoes
    Pumpkin
    Quiche
    Radish
    Ramps
    Squash
    Sweet Potatoes
    Tomato
    Zucchini

    RSS Feed

Powered by Create your own unique website with customizable templates.