It’s the first official day of Spring Break and while I’m not really in the mood to cook, because, you know the whole “I’m on vacation, so I want to serve all meals on paper plates and never turn on my oven thing” – I figured I should put on my big girl panties and make some dinner.
Because if I don’t make dinner, what will I do while I drink my wine?
In an effort to be completely transparent, I’m not going to BS you, my dear friends and tell you that I can get my children anywhere near this pizza. If there is one thing I have learned in my 5+ years of being a vegetarian it is that if you tell someone that something is going to “taste exactly like _____” you are setting yourself up for major dinner-time disaster. So, if I tell my children that we are having pizza and I present them with this different (albeit delicious) alternative, I am going to have two very disappointed chickadees on my hands.
So we let pizza night, be pizza night. The kids get to handcraft their own tomato sauce and cheese monstrosity and my husband and I enjoy our grownup version. And of course, all their leftover crusts.
What You’ll Need
Non-stick cooking spray (I use coconut oil spray)
Flour (for dusting your pizza stone)
1 whole wheat pizza crust
1 – 1 1/2 c. whole milk ricotta cheese
1 small butternut squash, peeled and sliced (or if you’re in vacation mode like me, you can buy precut cubes)
1 small onion, cut into crescents
1-2 purple carrots, cut into rounds
2-3 tbs rosemary
1/4 c. shaved parmesan (optional)
What You’ll Do
- Preheat your oven according to your dough package directions
- Spray baking sheet with non-stick spray and spread vegetables evenly. Coat with a light dusting of olive oil and season with 1-2 tbs rosemary.
- Bake for 20-25 minutes or until easily pierced with a fork
- Sprinkle flour on your pizza stone or roll our a sheet of parchment paper, to avoid your crust sticking.
- Spread a thin layer of ricotta on your crust and cover with veggies and sprinkling of parmesan
- Top with rosemary (and more rosemary) and bake according to dough package directions.
And then there’s the version I give to my children, because I want them to continue to love me.
And that’s what I call a successful, vacation-friendly #MeatlessMonday! Complete with leftovers, so my kitchen can put her feet up for a little while and enjoy the rest of her Spring Break!