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Veggie Recipe

Name: Cork & Pig Taverns VEGGIE Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to taste store-bought or homemade pizza dough; 2 tbs olive oil; 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 10 oz cremini or baby bella mushrooms, sliced; 1 cup yellow or zucchini squash, thinly sliced (about 1/8"); 2 cups baby spinach, packed (roughly chopped if large leaves); 0.5 cup red onion, thinly sliced; 0.5 cup black olives, pitted and halved; 2 cloves garlic cloves, minced; 1 tbs olive oil (for vegetables); 1 tsp dried oregano; 1 cup parmesan cream sauce (see note); 0.5 cup whole milk; 1 tbs unsalted butter; 1 tbs all-purpose flour; 0.75 cup grated Parmesan cheese; 1 cup freshly shredded mozzarella; 2 tbs freshly grated Parmesan (for finishing); 0.25 tsp red pepper flakes (optional)

Inspired by Cork & Pig Tavern

Time55m

Serves2

roasted mushrooms, spinach, black olives, red onion, mozzarella, squash, parmesan sauce

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Ingredients

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Pizza dough & finishing

1 to taste store-bought or homemade pizza dough

2 tbs olive oil

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

Vegetable topping mix

10 oz cremini or baby bella mushrooms, sliced

1 cup yellow or zucchini squash, thinly sliced (about 1/8")

2 cups baby spinach, packed (roughly chopped if large leaves)

1/2 cup Red onion, thinly sliced

1/2 cup black olives, pitted and halved

2 cloves Garlic cloves, minced

1 tbs olive oil (for vegetables)

1 tsp Dried oregano

Sauce & cheeses

1 cup parmesan cream sauce (see note)

1/2 cup whole milk

1 tbs Unsalted butter

1 tbs 00 bread flour

3/4 cup Grated Parmesan cheese

1 cup freshly shredded mozzarella

2 tbs freshly grated Parmesan (for finishing)

1/4 tsp red pepper flakes (optional)

Method

Prepare parmesan cream sauce

Make sauce

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon flour and whisk continuously for 30–45 seconds to form a roux without browning. Slowly whisk in 1/2 cup whole milk until smooth. Cook, stirring, until sauce thickens slightly, about 2–3 minutes. Reduce heat to low and stir in 3/4 cup grated Parmesan until melted and smooth. If sauce is too thick, whisk in up to 2 tablespoons additional milk to reach a spreadable consistency. Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Keep warm off the heat.

Roast and prepare vegetables

Preheat oven and prepare mushrooms & squash

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss sliced mushrooms and sliced squash with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Spread in a single layer.

Roast vegetables

Roast mushrooms and squash in the preheated oven for 12–15 minutes, stirring once halfway, until mushrooms are browned and squash is tender. Remove from oven and set aside to cool slightly.

Sauté spinach and onion

While mushrooms roast, heat a medium skillet over medium heat with 1 tablespoon olive oil. Add thinly sliced red onion and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach (2 cups) and cook, stirring, just until wilted, about 1–2 minutes. Season with a pinch of salt and pepper. Remove from heat and squeeze any excess liquid from the spinach with the spatula or a paper towel.

Combine roasted veg

In a bowl, combine roasted mushrooms and squash with the wilted spinach and the halved black olives. Taste and adjust seasoning with a bit more salt/pepper if needed.

Assemble and bake pizza

Prepare dough

Place your pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 20 minutes (if using a stone). On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (or desired size). Transfer dough to a piece of parchment or a pizza peel dusted with flour/cornmeal.

Add sauce

Spread the warm parmesan cream sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use about 3/4 to 1 cup of sauce depending on dough size and preference.

Top with cheeses

Sprinkle 1 cup shredded mozzarella evenly over the sauce. Reserve 2 tablespoons grated Parmesan for finishing.

Add vegetable mixture

Distribute the roasted mushroom, squash, spinach, onion and black olive mixture evenly over the cheese. If you like a little heat, sprinkle 1/4 teaspoon red pepper flakes over the top.

Drizzle and season

Lightly drizzle up to 1 teaspoon olive oil over the assembled pizza and sprinkle 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper around the crust and toppings.

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) until the crust is golden and cheese is bubbly and lightly browned, about 10–12 minutes (time will vary with oven and stone).

Finish

Remove pizza from oven and immediately sprinkle the reserved 2 tablespoons grated Parmesan over the top. Let rest 2–3 minutes. Slice and serve.