Carrot, Pine Nut, and Parmesan Skillet Pizza with Creamy Roasted Garlic Sauce, The Best Ever Cauliflower Pizza Crust, Muffin Tin Pizza Bombs
Who could be sad at on pizza night? We certainly can’t, that’s for sure. Our episode this week has three versions of a pizza- one in a muffin tin, one in a skillet, and one made of cauliflower. A little something for everyone, no matter what kind of pizza they love.
Totally non-traditional pizza toppings may make pizza purists roll their eyes, but why not change it up a bit. Topped with carrots, pine nuts, and a creamy garlic parmesan sauce, this pizza is a decadently vegetarian option for everyone. Even the purists.
- We liked the technique of making a skillet pizza. Make sure to get your crust nearly all the way cooked before you broil the toppings.
- Roast the garlic sauce the night or couple of nights before to speed things up.
For some reason, we haven’t gotten on the cauliflower crust bandwagon until now. (Might have something to do with growing up with our mom’s amazing pizza crust). Making it couldn’t be simpler. Grated cauliflower, cheese, an egg make a crispy base for any toppings you like. Not a bad option for dialing down the carbs and still getting your pizza night fix.
- Use a bag of frozen riced cauliflower instead of fresh.
- We found the crust to be very cheesy tasting- a sprinkle of parmesan cheese as a topping would likely be plenty.
- More than two for dinner? Consider a salad on the side or doubling the batch.
Baking anything in a muffin tin makes it cuter and more kid-friendly, that’s the rule. When you bake pepperoni pizza in a muffin tin, well, you have a hit. Even for the over-10 year old crowd, throwing these bites into a work lunch bag was a treat.
- Don’t make these too large or your muffin cups could get a little out of control.
- Squares of mozzarella cheese was easy but if you have shreds of mozzarella cheese it would work just fine.
- Mozzarella, red sauce, and pepperoni is a classic. But we think this would be great with veggie sausage crumbles, mushrooms, or any other favorite topping. Just be sure not to overfill!
From the Smorgasbord:
Our favorite things:
- Purely Elizabeth Grain Free bars are Kate’s new favorite bar to keep in her work bag. (No dates!)
- Betsy made Joy Manning’s Stromboli and it was a hit with her family. Makes four loaves of pepperoni and cheese rolled up in dough. The recipe isn’t a small one, but freezes well. Imagine having a stromboli for two waiting for you after a long day. That’s a pizza night to remember.
- Kate is loving her local public library’s digital loan program. Free cookbooks to borrow any time! Check out your local library’s options.
- We are both still loving Vietnamese Any Day and Betsy is taking advantage of Andrea Nguyen’s suggesting of keeping canned fried onions to top dishes as a quick fix instead of fried garlic. So delicious and so convenient.