An odd vegetable rarely seen peeks through the regular stack of veggies, seasonal fruits catch a paramount attention and new food products on stands excite me to the pinnacle. Sometimes just a handful of items may suffice our needs, but I always end up going over board shopping in a supermarket, especially on a weekend when time is at our luxurious disposal. The stroll over the counter rarely ends in window shopping. Yeah, this often happens :) Temptation over powers and rules over resistance. I stack my crates and load them with stuffs that tempt me, mostly fresh items that were not seen on my previous visit, picked right off the rack. The battling eyelids of my husband showing reluctance are often ignored. Back home, I am a content woman. :D
Since a couple of months I have been missing food events and blogger's meets. I pinch myself to say a no. But at this stage my baby needs me the most and hence missing these events is inevitable. I love meeting bloggers personally in these meets. Apart from just good food, there's lots more to it... loads of talks, sharing thoughts and new acquaintances, all revolving around one common passion, that's called FOOD!
When I happened to miss one such event, I had to make something different from usual to compensate the miss :) Pastas and pizzas happen to be our all time favorites. Fruits and vegetable are bought fresh on a day to day basis. I love using an array of vegetables that bring out varied colors and contrast on plate. The scarlet reds from plum ripe tomatoes, bright yellow shades of gold from the corn, dotted with somber shades of capsicum and olives are a color treat to my eye. This pizza puts together a great color wheel!
Corn, Capsicum and Olive Pizza
2 medium sized Pizza base (Refer to this recipe for a Homemade Pizza dough. A store bought pizza base will also do.)
1 cup Pizza sauce, recipe for Homemade Pizza sauce
1/2 cup onions
1/2 cup tomatoes
1/2 cup fresh corn kernels
1/2 cup green capsicum
1/2 cup black olives
1/4 cup mozzarella cheese
Pre-heat the oven to 250 deg C.
Chop the vegetables as per your choice. I cut onions and tomatoes into rings, hand picked corn kernels from fresh corn while the capsicum was chopped to bite sized strips. The black olives I used were readily cut rings. Spread the pizza sauce on the pizza base. Top them with onion rings, followed by capsicum, corn kernels and black olives. Top this with shredded mozzarella cheese. A heavy topping of shredded quality mozzarella cheese will make this pizza delectably rich.
Bake in a pre-heated oven for about 30 minutes. If using a store bought pizza base, please reduce the baking time, generally 15-20 mins should suffice. Bake till the cheese becomes golden brown in color. Slice and serve hot.
Creamy Mint Coleslaw
2 cups shredded cabbage
1/4 cup shredded carrots
1 tbsp finely chopped onion
1 tbsp fresh mint leaves
1/2 cup mayonnaise (I used eggless mayo)
1 cup thick yogurt
1/2 teaspoon lemon juice, optional
Salt and Pepper to taste
Mix mayonnaise, yogurt and lemon juice in a small bowl. Blend well. Add in the vegetables and freshly torn mint leaves. Toss well. Adjust salt and pepper to taste. Keep in refrigerator until ready to eat.
Pairing with this veggie loaded pizza, I made this comforting creamy coleslaw. It's light, yet creamy and saucy. I kept it low on mayo and heavy on thick yogurt, loving the tang it rendered. If your yogurt is sour, skip the lemon juice.
I love making pizza base and pasta sauce at home. May be a little extra effort, but the result is worth it. My pizzas are generally laden with vegetables and go easier on cheese. I love to keep my pizzas heavy on vegetables and lighter on cheese. This was a perfect compensation for a Sunday lazily spent and the event missed.