Posted by Jennifer Lee on July 16, 2012 0 Comments
Veggie pizza grown from our school garden will
certainly challenge the debate that pizza is a vegetable.
Our school lunch menu listed “pizza” as one of the menu items this week. I was jumping for joy (and so were my kids). After the fierce debate about Congress declaring pizza a vegetable this year, why would I be cheering? Because this wasn’t your regular school pizza! With ingredients grown and harvested from our school garden – beets, onions, basil, oregano and fresh tomatoes – my food explorers harvested and cooked a delicious and healthy veggie pizza that we all happily enjoyed.
Pizza is a Vegetable (When it’s Garden Grown)
Running down the shaded, tree-lined path, the roosters beckoned us to join them in their playground. Nestled like a jewel in a sun drenched clearing at the bottom of a gentle hill was our school garden – an outdoor classroom of sorts where my kids and their friends happily tend to a cornucopia of fruits and vegetables and enjoy getting their hands dirty learning how to grow and harvest their own food. Today was a particularly special day. Gathered around the weather-worn picnic tables were hungry friends and teachers, ready for a feast. To celebrate the end of week’s worth of hard work in the garden, the children were preparing a lunchtime meal worthy of Outstanding in the Field.
Prep time: 10
Cook time: 10 minutes
Makes one medium pizza, about 8 slices
Use whatever fresh veggies are growing in your garden. This week we used:
2 large beets, steamed and chopped
1 medium tomato, chopped
1 medium onion, chopped
1 bunch oregano
1 Tbsp olive oil
Homemade tomato sauce
Fresh pizza dough
1) Harvest your vegetables. Use whatever is growing in your garden and add veggies from the local farmers’ market if you need extra. Tomatoes, onions, beets, basil and oregano were the features in our school garden this week.
2) Spread the fresh pizza dough onto a baking sheet.
3) Add olive oil and homemade tomato sauce as your
4) Add the chopped veggies.
5) Sprinkle lightly with shredded mozzarella.
6) Bake in a 400 degree oven for 8 to 10 minutes, or until the edges of the crust are slightly browned.
Crunch a Color Kids Vote: Delicious!
What we liked: Gathering friends together to enjoy harvesting and cooking fresh garden veggies is one of our favorite summer activities. Enjoying veggie pizza together made it even more fun! To our absolute delight, we gobbled up the beets (a vegetable even I have had a notoriously hard time with!). With a bounty of garden fresh veggies on our pizza, we think you’ll agree that our version of pizza is a vegetable.
* What are your favorite veggies to feature on your pizza?
Craving more new recipes to try? Catch up on last week’s recipe: Watermelon Popsicles with a Twist (of Lime).
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook Twitter and Pinterest to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes. Crunch a Color™ is a proud supporter of non-profit kids' nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Available at www.crunchacolor.com and in stores nationwide at Pottery Barn Kids.