Project Tasteless, Round 2: Make a pizza based on your Halloween costume.
I am not much of a costume girl, so this was a tough one. I didn’t have a costume planned.
Lucky for me, I just happen to have some very comfortable bunny rabbit footie pajamas already out for winter. And I will take any excuse to wear my footie pajamas.
So my costume: bunny rabbit…
…with bonus bunnies on the feet. (Note: one of the foot bunnies does not have ears. Watch out for those at Target…)
Now if a bunny were going to eat a pizza, what would it eat? I would think something with lots of garden veggies – possibly from the neighbor’s garden. It would definitely be very simple and fresh. So without further ado…
The Tale of Pizza Rabbit
This recipe is based on Angela’s Project Food Blog Challenge #5 entry.
Once upon a time there was a bunny who loves fresh garden veggies – her neighbor’s garden veggies to be exact. She also loved pizza.
One day, she decided to combine her two favorite foods into one delicious creation.
First, she made the dough. Since she had never made dough before, she was very nervous. She went with the easiest looking recipe. As a dough novice, this recipe actually worked! She was very excited. The bunny followed Angela’s recipe because Angela is a vegan. She only made one change – pizza seasoning instead of pizza herbs – bunnies like a little kick (that’s where Thumper got his name!).
When she finished the dough, she set it aside. Now was the fun part – getting the veggies!
She quietly hopped to the edge of the yard, slid under the neighbor’s fence, and hopped on over to get her toppings.
Her trusty dog Cappy kept watch while she picked the veggies. Watch out for the neighbor’s return!
She went with 1 medium white onion, 1 red pepper, 1 green pepper, 3 small tomatoes, 1 zucchini, and 6 basil leaves.
When she got home, she preheated the oven to 375F. She chopped up the onion, tomatoes and 4 basil leaves. She minced 2 garlic cloves. Then she tossed it all in a bowl with a splash of olive oil, a splash of balsamic vinegar, a dash of salt, and a few twists of fresh ground pepper. She spread the mixture evenly over a greased baking sheet, and placed it in the oven. She was going to roast the veggies for 45 minutes.
After she threw the first set of veggies in the oven, she chopped her peppers, zucchini and two more basil leaves. She tossed them in a bowl with a splash of olive oil, a splash of balsamic vinegar, a dash of salt, and a few twists of fresh ground pepper. After the tomatoes and onion had been cooking for 20 minutes, she added the peppers and zucchini to the baking sheet and mixed it all up. She let the full set of veggies cook for another 25-30 minutes.
While the veggies were roasting, she got to shaping the dough. Since she only had a rectangular baking sheet, she followed Angela’s recommendations for letting gravity do the work, then used her hands to shape the dough into a rectangle.
She pinched the edges to make the crust.
Now was time for the garlic spread. In a sauce pan, she added one minced garlic clove and 3 tbsp. of olive oil and heated them over low. She cooked them for several minutes until garlic was slightly golden – but she was sure not to overcook the spread! With a spoon, she spread the garlic oil over the pizza dough.
Before she knew it, her veggies were ready! She took them out and turned the oven up to 400F. She was ready for the best part, her secret trick to pizza-making perfection: multiple layers of cheese.
She used around 1 cup of shredded mozzarella. She Sprinkled ¼ cup over the garlic-infused oil. Then she spread about 2/3 of the roasted veggies. She added another layer of cheese by sprinkling about ½ cup over the pizza. She finished up with the rest of the veggies and then the rest of her cheese.
She popped the pizza in the oven and let it bake at 400F for 15-20 minutes.