Tag Archives: pizza

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

12 Dec

When was the last time you bought radishes? If you’re anything like me, the answer is “never.” Ok, that is, never until this past month! I grew up hating even the idea of radishes. My Opa always eats them for lunch and they just smelled so bitter and gross that I wanted nothing to do with them. But then, my friend, Sam, continued to include them in her veggie trays and I quickly learned to enjoy them raw.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

And THEN, I discovered that you can ROAST radishes! Mind blowing, right? So when I saw bunches of fresh radishes attached to their leafy, green tops in the produce section this weekend, I had to buy them.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

But what the heck would I do with them? Apparently, you can eat the radish AND their greens, so I wanted to incorporate both in the same dish. With a butternut squash in the pantry, and some other vegan basics, I got to work on a pizza-based dish.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Always a fan of socca crust for my pizza, I started with that as the base, seasoning it with Italian herbs and roasted garlic powder. Then, I diced a portion of the butternut squash, to roast with some diced radishes. The squash seeds made their way into a vegan pesto, complete with radish greens, basil, garlic, and nutritional yeast. The end result is a super-flavorful pizza that’s bursting with color, is gluten-free, and will please everyone from vegan to omnivore!

The next time you see radishes at the store, pick up a bunch and make this delicious socca pizza.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

Serves 2

  • 1/3 butternut squash, peeled and diced
  • 5 large radishes, washed and diced
  • 1 tbsp avocado oil
  • Sea salt & black pepper
  • 2/3 C chickpea (gram) flour
  • 1 C warm water
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder (I went with a roasted garlic powder, but any kind will taste good)
  • 3 C radish greens, stems removed and washed
  • 1 C fresh basil leaves
  • 3 cloves garlic, chopped
  • 1/2 C butternut squash seeds, washed and pulp removed
  • 1/2 tbsp lemon juice
  • 1/2 C nutritional yeast
  • 1/3 C olive oil
  • Sea salt & black pepper, to taste
  • 2 tbsp olive oil, to cook the socca crust

Preheat oven to 425. Line a rimmed baking sheet with parchment paper or a silpat mat.

Spread the diced squash and radishes on the prepared baking sheet and drizzle with avocado oil. Season with salt and pepper, and bake at 425 for 30 minutes, stirring halfway through. Remove and set aside once done.

In a medium bowl, whisk the chickpea flour with 1/3 cup of the warm water until a thick paste forms. Then, whisk in the remaining 2/3 cup of warm water, along with the herbs and garlic. Set aside for 30 minutes.

In the bowl of your food processor, combine the remaining ingredients. The squash seeds can be scooped out of the squash you are currently roasting, or you can use raw pepitas from the store (you could also use walnuts or pecans). Puree until smooth, scraping down the sides of the bowl with a spatula every now and then.

Turn on your oven’s broiler. Heat olive oil in a large, oven-proof skillet or cast iron skillet over medium-high. Pour in the prepared chickpea batter and cook for 5 minutes with a lid on. Then, remove the lid and turn off the heat.

Spread about 1/2 cup of the prepared pesto over the socca crust – just enough to cover, or as much as you want! Store remaining pesto to an airtight container and refrigerate for another use. Spread the roasted veggies over the layer of pesto. Transfer the skillet to your broiler and cook 4 minutes, turning the skillet around halfway through.

Remove the skillet using an oven mitt and let sit a minute or two before slicing into four pieces. Serve and enjoy hot!

Pizza Cornbread

2 Jan

Happy new year! My New Year’s Eve was filled with friends, food, fizzy drinks and a Simpson’s marathon. We sure know how to party 😀  So what do you make for a low-key night in? A massive cheese plate, light sweets and… cornbread. Yep, my friend requested cornbread, which was the perfect opportunity to develop a new recipe! Because friends = guinea pigs, obviously.

I wanted a savory cornbread, but one that wouldn’t compete with the pulled pork everyone else was eating for dinner. And pizza is, as we all know, one of the best foods that exists. So I smashed the two together to form pizza cornbread!

Pizza Cornbread | xtinaluvspink.wordpress.com

The batter is based off my recipe for avocado cornbread. It’s whole wheat, packed with corn, and flavored with Italian seasoning and roasted garlic. Then I filled it with a layer of pizza sauce and freshly shredded cheese. This tasted amazing hot out of the oven, but also tastes great refrigerated the next day. Make it as a side dish for soup, or as a snack to enjoy all on its own. Dress it up with sautéed veggies or even salami (vegan or otherwise).

Pizza Cornbread | xtinaluvspink.wordpress.com

Pizza Cornbread, adapted from my Avocado Cornbread

Makes one 9″ cornbread, serves 8-10

  • 1 C skim or non-dairy milk + 1 tsp lemon juice
  • 1 C course ground cornmeal
  • 1/2 C whole wheat flour
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp granulated roasted garlic (roasted is preferred, but regular garlic powder works too)
  • 1.5 tsp baking soda
  • 1/2 tsp sea salt
  • 1.25 C corn kernels (if using frozen, allow to thaw first)
  • 1 egg
  • 4 tbsp butter
  • 2 tbsp honey
  • 1/2 C prepared pizza sauce (I love Trader Joe’s jarred pizza sauce)
  • 3 oz freshly shredded Parmesan or aged mozzarella cheese

Preheat oven to 375. Place 9″ oven-safe skillet or cake pan in the oven while it preheats.

In a large measuring cup or small bowl, combine milk and lemon juice; set aside and let curdle.

In a small bowl, melt together the butter and honey.

In a large bowl, mix together all the dry ingredients, including the corn.

Whisk the egg into the now-curdled milk and pour into the dry mixture. Add the melted butter-honey mixture and stir to combine.

Remove the hot pan from the oven and spray liberally with PAM. Pour about 2/3 of the batter into the pan and spread into an even layer.

Spoon on the pizza sauce, and spread, as you would on pizza crust, leaving the outer edges without sauce.

Pizza Cornbread | xtinaluvspink.wordpress.com

Cover the sauce with your freshly shredded cheese. Spoon the remaining batter on top and spread into a thin layer, to cover the cheese and sauce as best you can. It’s ok if some cheese and sauce peek through the top.

Bake at 375 for 25 minutes. Remove and let cool at least 15 minutes before slicing and serving. Make sure leftovers are completely cooled before wrapping in foil and storing in the fridge, up to 5 days.

Pizza Cornbread | xtinaluvspink.wordpress.com

Enjoy this recipe and other meatless deliciousness! Check out the Meatless Monday linkup on Confessions of a Mother Runner.

Confessions of a Mother Runner

Vegetable and Egg Pita Pizzas

22 Mar

This month’s Recipe Redux theme is all about recipes that come together with seven ingredients or fewer. A healthy meal that’s stress-free, which is exactly what we all need now during tax season.

What can you create with seven or fewer ingredients? The options are actually endless. A hearty base, one or two kinds of veggies, a protein source or two, and sauces or spices to boost the flavor. These pita pizzas encompass all of that! I make these rather frequently, and switch up the toppings just as often. What’s even better: these are individual pizzas, which means that you can make as many as your family needs, and everyone can put their own spin on it. More cheese for one person, extra protein for another, tons of sauce on one, and even go vegan if you want!

Vegetable and Egg Pita Pizzas | xtinaluvspink.wordpress.com

Pizza or art? You decide 🙂

The bottom line is that you can whip up these pizzas with just a few ingredients, most of which you probably already have on hand, and a little prep work. Dinner will be on the table in no time.

Vegetable and Egg Pita Pizzas | xtinaluvspink.wordpress.com

Vegetable and Egg Pita Pizzas

Serves 2, easily doubled or tripled

  • 1 large bell pepper, chopped
  • 1 C Brussels sprouts, trimmed and sliced in half (or quarters if their large)
  • 2 whole wheat pita breads, such as the ones from Trader Joe’s
  • ½ C pizza sauce
  • 2 oz shredded cheese, such as sharp cheddar, mozzarella, gouda, edam – something melty
  • 1 C black beans or chickpeas, rinsed and drained (I use dry beans that I’ve made in the slow cooker)
  • 2 eggs

Preheat oven to 425. Line a sheet pan with foil and spray with PAM. Spread out the chopped veggies and spray them with more PAM. Roast in the oven 15 minutes.

Once roasted, transfer the veggies to a bowl. Throw out the foil and place the whole wheat pitas on the hot pan.

Spoon ¼ cup of pizza sauce onto each pita bread (or more, if you like). Sprinkle on the cheese.

Distribute roasted veggies and beans evenly over the sauce and cheese. Crack one egg into the center of each pita. Don’t worry if some of the egg white leaks off the edges.

Bake at 425 for 12-15 minutes, or until eggs have set to your liking. Remove from oven and let cool a couple minutes. Transfer to plates and slice into four pieces. NOTE: it’s important you slice the pizzas on the plates you’ll serve them on, otherwise the yolk might run onto the sheet pan.

Enjoy hot with a nice cold beer or glass of wine!

Bonus shot: this was the view from the parking lot after my group run last night! Hard to resist a pink sunset.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

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