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[1] A slice of yellow squash pizza with a salad of green zucchini ribbons (photo courtesy Good Eggs).
[2] Choose your favorite seasonable vegetables (photo courtesy The Homegrown Collective).
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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 VEGGIES
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!
>>CHECK OUT THE HISTORY OF PIZZA<< |
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*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.
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THE NIBBLE Blog – Adventures In The World Of Fine Food
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