Happy Labor Day! While holidays are always fun, this one kinda makes me sad because it means summer is essentially over. It always goes by way too fast! But today is going to be fun because we have some family in town and so we're having a little cookout. Bacon-wrapped barbecued chicken, mashed sweet potatoes, green beans, baked beans, etc. One last summer meal!
Today is also reveal day for The Secret Recipe Club. The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time. It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes. It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.
This month I was assigned the blog Parsley, Sage, and Sweet. It's written by Lisa, who is a fellow baseball fan. She roots for the Yankees while I'm a Cardinals girl. :) She describes her blog as "100% food with a little side of life and other ramblings, depending on my mood." She likes to write fiction as well as recipes, and many of her posts include a chapter of a progressive story she is writing. How interesting! She has some amazing food on her blog. Lots of really amazing breads and desserts. There's Double Berry Swirl Yogurt Pound Cake, Double Chocolate Peanut Butter Tart, and Blueberry Lime Coconut Pudding Cake. Not being the most confident baker, I gravitated toward her savory offerings. Her Ginger Scallion Noodles, Braised Chicken with Shallots, and Eggs in French Toast Cups with Bacon and Brie all caught my eye. I actually ended up making two recipes from her blog this month. I made the Ginger Scallion Noodles, and they were really good.
But the recipe I am sharing with you today is a feast for the eyes as much as the stomach. I made her Sourdough Roasted Garlic Three Cheese Rainbow Pizza. I thought it was so beautiful. I always do a meatless dish at least once a week, and it had been a while since I made pizza, so I thought it was the perfect choice. I changed it up a little bit to suit our tastes and the produce that was available to me. I made my tried-and-true pizza dough instead of the sourdough one she used, and I cut out one of the cheeses (I am lactose intolerant, so I tried not to do too much of a cheese overload), and I switched out some of the veggies. Here's my version.
Rainbow Veggie Pizza
2 heads garlic
2 tsp olive oil
8 oz. cream cheese, softened
1 lb. pizza dough (I use the recipe from Lauren's Latest)
Cherry tomatoes, halved
½ cup matchstick carrots, lightly steamed
1 ear sweet corn, cut off the ear
1 zucchini, diced, lightly steamed
½ large red onion, roughly chopped
Shredded Parmesan cheese
Preheat oven to 350°. Slice the top third off the heads of garlic. Drizzle the tops with olive oil and wrap up in foil. Roast until garlic is completely soft, 45 minutes to an hour. Remove from oven and let cool. When cool enough to handle, squeeze garlic out of the papery skin and into a small bowl. Mash with a rubber scraper or spoon until smooth. Stir roasted garlic into the cream cheese. Set aside.
Increase oven temperature to 450°. Stretch pizza dough out on a 15” pizza stone. Bake pizza dough for about 10 minutes, or until color starts to form around the edge. Remove from oven.
Spread roasted garlic cream cheese on pizza crust. Top with cherry tomatoes, matchstick carrots, sweet corn, zucchini, red onion, and shredded Parmesan cheese. Return to oven and bake an additional 10-15 minutes, or until edges of crust are golden brown. Remove from oven, let cool slightly, and cut into 8 equal pieces.
Makes 4 servings, 2 pieces each.
Lisa used orange and green bell peppers for the orange and green elements of the pizza, but we don't like bell peppers so I used carrots and zucchini instead. That worked out well. I couldn't find purple potatoes the day I made this, despite trying two different stores which I know have carried them in the past. :( So I had to make do with the red onion supplying the purple component.
The roasted garlic cream cheese is so good on a pizza! I never would have thought to use that. If you are a big garlic lover, you could increase it to 3 heads instead of 2. But it's good with 2 also.
While my little one couldn't eat this pizza because she is allergic to dairy, my four-year-old loved it. She is really into My Little Pony, and her favorite pony is Rainbow Dash, so we told her that this is Rainbow Dash's favorite pizza, and she gobbled it up! Yes, we are sneaky like that! :)
Thanks for a great recipe, Lisa!