Zucchini Pizza
[1] A slice of yellow squash pizza with a salad of green zucchini ribbons (photo courtesy Good Eggs).

Summer Vegetables
[2] Choose your favorite seasonable vegetables (photo courtesy The Homegrown Collective).


A meal kit from Good Eggs inspired this tip:

If you make a veggie pizza, make a matching salad.

The veggies on the pizza get softened in the oven. The veggies that comprise the salad are raw, tossed in a vinaigrette* that complements the cheesiness of the pizza.

When a vinaigrette isn’t enough:

  • Marinate the vegetables (e.g., mushrooms) for a longer time.
  • For an onion pizza, marinate the salad onions and include other vegetables: cucumbers and bell pepper, for example.

    Pick your favorite pizza vegetables that also work in a salad:

  • Arugula
  • Asparagus
  • Bell peppers
  • Broccoli
  • Eggplant (for salad, try this Greek melitzanosalata recipe, accompanied by olives and romaine)
  • Fennel
  • Fresh tomatoes
  • Mushrooms
  • Radicchio
  • Spinach
  • Sweet onions/red onions/caramelized onions
  • Zucchini
    Of course, you can have just one topping on the pizza, and still have multiple ingredients in the salad.

    You’re the chef!


    *Standard vinaigrette proportions: 1 tablespoon vinegar (apple cider, balsamic, rice, sherry, wine vinegar) or other acid like citrus juice, three tablespoons oil (preferably EVOO), a pinch of salt, a grind of black pepper, plus any elective ingredients: Dijon or honey mustard, pinch of sugar or honey, minced onion or shallot.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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