Saturday, March 13, 2010

Pizza Salad

We still tend to be overwhelmed by CSA lettuce, so "make a salad" is a persistent to-do list item. If anything in the kitchen isn't moving very fast, I threaten to put it in the hypothetical salad.
"I have one carrot left over."
"We can grate it into the salad."

"I chopped way more parsley than we need for the pasta."
"Let's put it in the salad."

"Does anyone know what these little screws belong to?"
"Put them in the salad."

"Have you seen the cat?"

So when instead we made a pizza that used up the little bits of everything in our fridge, Jack christened it "more-pizza-less-lettuce salad."

This pizza is topped with red onion, garlic, spinach, and cooked sweet potato chunks, as well as a can of tomatoes and a mixture of goat cheese, cheddar, and Parmesan. (We make pizza not infrequently; this is the dough we use.)

We also had a lone green pepper, but it was relegated to the actual salad.

(P.S. We are also a little bit excited about the breakfast pizza on Smitten Kitchen this week.)

No comments:

Post a Comment