Rainbow Pizza
A Colorful Fun Way to get your Veggies
This colorful pie, loaded with every color of the rainbow, takes veggie pizza to a whole new level. It’s a great way to put your farmers market haul to work, and makes firing up the oven totally worth it.
Don’t skimp on the veggies when adding the toppings. As the pizza cooks, the vegetables will spread apart slightly. Piling them on the crust close together will ensure you get a fully loaded rainbow pie with a colorful array of veggies in every bite.
INGREDIENTS
- 1 pound pizza dough
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon dried basil
- 1/2 teaspoon fine salt
- Pinch of red pepper flakes (optional)
- Olive oil
- 1/2 medium red onion, chopped
- 8 ounces cherry tomatoes, halved
- 1/2 medium orange bell pepper, seeded and chopped
- 1 cup fresh or thawed frozen yellow corn kernels
- 2 cups broccoli florets, cut into small pieces
INSTRUCTIONS
- Arrange a rack in the middle of the oven and heat to 450°F. Let the pizza dough sit out at room temperature while the oven heats.
- Mix together the ricotta, mozzarella, dried basil, salt, and red pepper flakes in a small bowl; set aside.
- Lightly grease a rolling pin with olive oil. Roll out the pizza dough to fit a standard 13x18-inch rimmed baking sheet. Transfer the dough to the baking sheet, then use your fingers to gently press the dough into the corners of the pan.
- Spread the cheese mixture over the dough, leaving about a 1-inch border around the edges. Arrange the vegetables in a rainbow pattern on top of the cheese. Drizzle with olive oil, or coat the veggies with a thin layer of cooking spray.
- Bake until the edges are golden-brown, 16 to 20 minutes. Let the pizza cool for 1 to 2 minutes before cutting into slices and serving.
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days
Source: thekitchn.com
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Slow-Cooker Chicken and Dumplings Total Time Prep: 20 min. Cook: 5 hours Yield 8 servings Slow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime! Ingredients 1 small onion, chopped 1 cup chopped carrot 1 cup chopped celery 1 garlic clove, minced 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 2 cans (10 ounces each) condensed cream of chicken soup, undiluted 1 cup reduced-sodium chicken broth 1 cup frozen or canned peas, drained 1 can (6 ounces) large refrigerated buttermilk biscuits Chopped fresh parsley, optional Directions Place onion, carrot, celery, and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper, and marjoram. In a small bowl, stir together the cream of chicken soup and broth, then pour over the chicken. Cover; cook on low for 4-5 hours or on high for 2-3 hours, or until the chicken is cooked through. Shred chicken with two forks. Stir in peas. Cut the biscuits into 4 pieces each; arrange them on top of the chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper. Source: tasteofhome.com
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