Ingredients

Store-bought pizza dour or Lori's Pizza Dough (our favorite)
1 cup cubed eggplant
1 cup cauliflower florets (cut into small pieces)
Main Street Market Blend
Garlic Extra Virgin Olive Oil
1 cup firmly packed kale leaves
Sea salt
Lemon White Balsamic (optional)
1/4 cup prepared pesto
2 cups shredded mozzarella cheese
1 cup cubed fresh mozzarella

Store staffers Sophia and Emma were bummed when their favorite pizza joint took their beloved vegetarian pizza off the menu. The girls took matters into their own hands and created the pizza from scratch. Smart cooking techniques combined with solid flavors from our Main Street Market Blend make for one fantastic pizza pie! 

Instructions

1.Preheat oven to 400°F. Place a pizza stone in the oven.
2.Place the eggplant and cauliflower on a sheet pan. Sprinkle with the Luckett Farms Blend (we used about 2 Tablespoons) and drizzle with the Garlic Extra Virgin Olive Oil. Toss to coat the vegetables evenly with the oil and blend.
3.Roast for 10-15 minutes or until golden brown and the cauliflower can be easily pierced with a knife.
4.While the eggplant and cauliflower is roasted, place the kale in a bowl and drizzle with 1 tsp Garlic Extra Virgin Olive Oil and a sprinkle of sea salt.
5.We sprinkled the kale with 1 tsp Lemon White Balsamic which gave the pizza some zing, but this step is optional.
6.Rub the kale between your fingers until the leaves are coated in oil and they deflate in size by half. Set the kale aside.
7.Remove the pizza stone from the oven. Place the pizza dough on the stone and brush the edges of the dough with Garlic Extra Virgin Olive Oil and sprinkle with a bit of salt.
8.Spread the pesto on the dough then sprinkle the shredded mozzarella on top of the pesto. Place the roasted eggplant and cauliflower on top of the shredded cheese.
9.Scatter the rubbed kale around the vegetables and the cubed fresh mozzarella over the pizza.
10.Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.

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