Vegetable Puff Pastry Pizza

Vegetable Pizza on Puff Pastry
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.

unbaked Veggie Pizza
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!

Veggie Pizza

 

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.

Leftover Veggie Pizza

Wright’s Smoked Sausage and Leek Orecchiette

sausage and leek pasta
I’m here to proclaim my love for a particular brand of sausage.  No one is paying me, I’m just that fanatic about it.  If you try it, you will feel the same way.  Wright’s has been making amazing pork products for years.  We first fell in love with their peppered, thick-cut bacon a few years back when our friend, John, made these amazing bacon wrapped jalapenos for a company party and said, “The secret is Wright’s!”  Just a couple months ago we noticed their line of ground sausage.  They have a regular, hot and spicy, sage and smoked.  The smoked is astoundingly good.  I can’t adequately describe it so I’ll just say – go buy it and put it in everything from eggs, to pizza to pasta to your sausage gravy and you will not only gain at least ten pounds at the end of your quest, but you will be happier.  At least that’s how it happened to me.

I created this little pasta dish with ground smokey sausage, sauteed leeks and crushed red pepper.  A pretty classic combination but with that smokey sausage, it takes it to a new level.  The orecchiette pasta was perfect for holding little bits of sausage and leek – this is a fast dinner that is completely satisfying and easy to throw together after work.  After you try this sausage, you will keep one on hand at all times.

leek and sausage pasta

Smokey Sausage and Leek Orecchiette
serves 4-6

8 oz orecchiette pasta, or any short and broad pasta
2 medium sized leeks, cleaned, halved and chopped into 1/4″ strips (about 2 cups of leeks)
8 oz Wright’s Smoked Sausage
1/4 cup shredded cheddar cheese
1/2 cup leftover pasta water after boiling
crushed red pepper flakes

Bring a large pot of salted water to boil. (More salt than you think – for a gallon pot, I’d say at least 1/4 cup of salt.  I know – the pasta is flavored by it, it doesn’t absorb it all.  Your pasta will be good enough to eat plain.) Add the pasta and cook to the package directions – usually 12-15 minutes until al dente.  While the pasta water is coming to a boil and while the pasta cooks, cook the sausage, leaving in moderate sized chunks, until cooked through.  Drain the sausage on paper towels and drain off all but a tablespoon of the grease and saute the leeks until  starting to color on the edges.  Then, add a splash of water, cover, and let steam for 10 minutes until soft.
Add the cooked pasta to the leeks and fold in the sausage.  Add the cheddar cheese and stir till melted.  Then add the 1/2 cup of pasta water and stir until fully incorporated and everything is smooth (pasta water is an instant sauce-maker for pasta.)  Garnish with crushed red pepper and serve!  The baby ate this UP.