This was lunch for me and Olive, today. I LOVED it. We had a random selection of leftover veg in the fridge and my mind always goes the leftover route of omelet or fritatta, but not today. We had puff pastry in the fridge and a tiny bit of leftover Romesco sauce and so I knew I had a pizza in there, somewhere. The flavors were amazing and the whole thing took 20 minutes to make (minus the time it took to let the puff pastry thaw out.) Super winner in my book.
Olive took two bites of one tiny square and declared herself done, not hungry, anymore. Okay! I have to roll with things like that. Inside my head, I think, “What could I offer her that I know she’d eat? Crackers? Pasta? Something without kale and asparagus on it?” But no. I can not get into that habit or I’ll have the toughest time getting out of it. In the last few months, I’ve seen Olive eat potatoes of all colors (those purple things on the pizza are potatoes), tomatoes, asparagus, kale, carrots and cheese. So in my head, I knew that this wasn’t a challenging meal for her. She’s had a tough week with food, though, and I knew before I even made it that it would probably tank. I asked her later how she liked lunch and she said, “It was good! I tried two bites!” So there you go. To her it wasn’t a failure. To me it was because she didn’t inhale it like she would’ve a pizza with just pepperoni and cheese. Quantity doesn’t always mean quality. I have to remember that exposure and consistency are the major keys to training up good eaters. Mere exposure is helpful because then you don’t have the kid that cries at the sight of vegetables on their plate and familiarity breeds comfort, eventually. Eventually. Eventually is the result of patience and to be honest, it’s not my strongest attribute. But I’m learning and I’m trying and I will tell myself on days when my little half-pint only eats four bites all day that she will be okay. She’ll learn. Eventually.
Here’s the pizza raw so you can see better what I found in my fridge to add: kale rubbed with a bit of olive oil, leftover roasted root vegetables, leftover grilled asparagus and half a tomato. The sauce was our leftover Romesco sauce and I put all this on top of one sheet of frozen puff pastry. Puff pastry is flawless. Super fancy-seeming lunch in 20 minutes. I’ll take it!
Vegetable Puff Pastry Pizza
serves two as a main or 4 as an appetizer
One sheet frozen puff pastry, thawed
2 TBS tomato sauce or Romesco sauce
Any toppings you like. I used:
1/2 cup chopped kale
1/2 cup chopped (already cooked) asparagus
Half a tomato, cut into wedges
1/2 cup (already roasted) potatoes and carrots
1/2 cup shredded Italian blend cheese
On a rimmed baking sheet, spray with oil and lay out your puff pastry to thaw. When thawed enough to unfold, spread it out and roll it out bigger on each side to be about 1″ longer all the way around. Spread your sauce and then sprinkle the cheese to cover it well. Arrange your vegetables and coat the kale in a little bit of olive oil and rub it into the leaves to soften them up. Bake in a 400F oven for 15-20 minutes until golden brown.