Whole-Wheat Pizza Crust, topped with olive oil, parmesan, provolone, onion, garlic, red bell pepper, portobello mushroom, sliced olives, oregano, chili flakes, and zucchini. Yes, the ever-present zucchini even made it onto a pizza. ;) I discovered that I left my pizza peel at John's house, so I was "stuck" making a rectangle pizza. Well then, I guess I'll just enjoy my soft, bready, deep-dish pizza at my house, then!
To avoid generating more odds and ends, I turned the second half of the ball of pizza dough into cinnamon rolls!
I haven't made cinnamon rolls in a LONG time, and I forget how much butter, cinnamon, and sugar the filling requires. :) I didn't use nearly enough! And I was desperately low on powdered sugar, so there isn't nearly enough glaze, either. Still! These will be great for breakfast, as they aren't too sweet.
1 comment:
Veggie pizza sounds like a perfectly good way to use up the odds and ends in the fridge. In winter maybe not so much, but with all the summer produce around, delicioius!
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