It’s Pizza Day at school tomorrow, which means pizza for dinner tonight so I can send leftovers with the kids for lunch. The kids are thrilled that I remembered this week – doesn’t always happen thanks to my Monday-brain. But since it’s not a given that I remember each week, it’ll be extra special for them to be eating pizza along with the other kids in their class tomorrow.
Of course, theirs will have some added nutritional value thanks to the veggies, sprouted quinoa and whole wheat flour in the crust.
Making it today was super easy since I used the remainder of the sprouted quinoa dough I had in the fridge and leftover pizza sauce from the freezer too! For toppings, we’re having yellow bell peppers and mushrooms – I left a corner mushroom-free for my son.
First, I made the rutabaga fries. I peeled and chopped a rutabaga into long slices, brushed them in olive oil and sprinkled them with a little bit of cinnamon and salt. I baked them at 400 for an hour.
While that was baking, I made the pizza. I had just enough dough in the fridge from the other day to make a full-sized pizza. I rolled it out on a floured surface and then put it on the pizza stone and topped it with the sauce, veggies and cheese (Daiya is our preferred brand for pizzas). And baked it at 425 for about 15 minutes.
That’s about it. The rutabaga fries went down relatively well, my son wasn’t too keen on them but he had a few (an improvement since the last time I tried to get him to eat rutabaga). My daughter gobbled them down.