“An appeaser is one who feeds a crocodile, hoping it will eat him last.” Winston Churchill
The other day as I was visiting with some friends, the talk turned to diet. We had already whipped through politics, sex, and religion, so were now onto the really controversial topic. Two of the women in the group had recently lost a lot of weight. They were considered the experts.
One of the “experts” had also mastered the art of baking bread with a crusty crust, soft middle, and amazing yeasty aroma. She brought a large loaf that all of us attacked while she refrained. OK. So this was another cheat day for me this week. I do one cheat day every week. I’m now half way through the year.
Anyway, the majority of us agreed that good eating consists of a diet of good meat and plenty of veggies. Thumbs down on fast foods and sugar. Fortunately, our group lives in a rural area where there are a number of farms that raise organic, pasture raised, gluten and sugar free cattle and poultry. With seafood, we’re on our own.
It was at this point that one of the women lamented, “I really miss pizza”. I told her about using Italian sausage as a crust (see December 26) and piling it with veggies and cheese for a great pizza substitute. When I got home I realized that I also had another pizza dish that’s easy and delicious.
broccoli, cut into small pieces
cauliflower, cut into small pieces
onion, chopped into chunks
peppers, chopped into chunks
maybe some sliced olives
any other veggies that you like
pepperoni, cut into strips
1 or 2 T of oil, depending on the amount of veggies used
1 T tomato paste
2 t Italian seasoning
shredded cheese, optional
Mix everything together except the pepperoni. For those of you who like crispy pepperoni, toss that in too. Place the mixture into a pie pan or onto a baking sheet that’s covered with parchment paper.
Bake at 365 degrees for about 30 minutes. Test the veggies to see how they’re coming along. When they’re almost done to your liking, toss in the pepperoni if you haven’t already done that. Toss shredded cheese on top if you’re indulging in that option. Bake 10 more minutes so the pepperoni gets warm and the cheese gets softish. I usually opt out of the cheese.
I made this particular batch with extra pepperoni and tomato paste. Just the way I like it.
This dish is a favorite with my husband, who is generally a thick crust kind of guy. That’s a description of his pizza preference. He’s really very nice.
It’s also one of my favorites when I have just a little bit of this and a little bit of that in the fridge. This dish can be made small for a single serving lunch or large for a group. This is also a great dish for those of you attempting the meat and lots of veggies way of eating. It’s really quite delicious and doable.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.