Fridge Cleanout: Veggie Pizza Edition

Ahhh…it really is a thing of beauty when fridge cleanout and Pizza Friday align.

Jeff and I are headed to Sydney bright and early Monday morning, which means no groceries, which means last night called for a very serendipitous fridge dump - PIZZA! On a FRIDAY! It’s a Pizza Friday!

With just a few staple pantry and fridge items, and my favorite pizza dough recipe from Roberta’s in New York, I was able to scrounge up some of the best homemade pizza I think I’ve made to date.

garlick-ricotta-burst-tomato-pizza-gif

Pesto, Potato and Zucchini Pizza with Burrata | www.mackenziemjordan.com

PESTO, POTATO & ZUCCHINI PIZZA WITH BURRATA

My inspiration? A semi-sad looking zucchini half that was destined for the garbage bin come Sunday and a lone potato that didn’t make its way into any of that week’s dinners.

Makes: One 12(ish)-inch pizza
Prep time: 5 mins
Cook time: 15 mins

16 ounces pizza dough (homemade or store-bought)
3-4 tablespoons basil pesto
Half of medium to large zucchini, thinly sliced into rounds
1 small potato, thinly sliced into round
Salt and freshly ground black pepper
Sprinkle of Parmesan cheese
1-2 ounces burrata cheese

ASSEMBLE PIZZA

Preheat oven to 400 degrees Fahrenheit. If you are using a pizza stone, place stone in the lowest rack of oven while it preheats.

Roll out room temperature pizza dough to desired shape. (Round, square, triangle - whatever you want! I don't judge)If you're using a pizza peel, make sure to dust peel with cornmeal or flour before placing dough. A piece of parchment paper on a baking sheet also works just fine.

Spread desired amount of pesto onto dough. Place desired amount of zucchini and potato on next, alternating between the veg placement, so each piece has a bite of both potato and zucchini. Sprinkle with a bit of Parmesan cheese (not too much, we'll be adding the Burrata post-bake) and a pinch of salt and freshly ground black pepper.

BAKE PIZZA

Bake at 400 degrees Fahrenheit for about 12 minutes, or until crust is browned. Remove pizza from oven and top with gobs of fresh Burrata cheese. Slice, eat, repeat.


Garlicky Ricotta and Burst Tomato Pizza | www.mackenziemjordan.com

GARLICKY RICOTTA & BURST TOMATO PIZZA

Hot. Jam. This combo was so good: a little bit creamy from the ricotta, a little bit tangy from the burst tomatoes, a lotta bit garlicky from the 4ish cloves of garlic I threw in the mix.

Makes: One 12(ish)-inch pizza
Prep time: 15 mins
Cook time: 15 mins

16 ounces pizza dough (homemade or store-bought)
1 tablespoon olive oil, plus more for drizzling
12 ounces cherry tomatoes
4 cloves garlic, sliced
2-3 ounces ricotta cheese
Salt and freshly ground black pepper
Sprinkle of Parmesan cheese

BURST YOUR TOMATOES

Preheat oven to 400 degrees Fahrenheit. If you are using a pizza stone, place stone in the lowest rack of oven while it preheats.

Heat olive oil in a skillet over medium-high heat until hot. Add tomatoes and garlic, reduce heat to medium-low (you don't wanna burn that garlic!) and saute tomatoes until they become tender and begin to break open, about 7-10 minutes. You still want the tomatoes to be thick and chunky, not too saucy. Season with salt and pepper, to taste.

ASSEMBLE PIZZA

Roll out room temperature pizza dough to desired shape. (Round, square, triangle - whatever you want! I don't judge). If you're using a pizza peel, make sure to dust peel with cornmeal or flour before placing dough. A piece of parchment paper on a baking sheet also works just fine.

Layer a generous amount of ricotta cheese onto dough. Sprinkle with salt and pepper, drizzle with a bit of oil, making sure to get a bit on the edges of the crust. Next, spoon burst tomatoes evenly across the pizza. Top it off with a dusting of freshly grated Parmesan cheese.

BAKE PIZZA

Bake pizzas at 400 degrees Fahrenheit for about 12 minutes, or until crust is browned. Remove pizza from oven, top with herbs (if you have them on hand), red pepper flakes, or even a bit more Parmesan cheese. Slice, eat, repeat.


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