Why not have a vegetarian pizza made with last season's market pesto, Vermont mozzarella, carrots, pea shoots, garlic scapes and spring onions?
There was a little prep in caramelizing the onions and scapes. The pea shoots were tossed in at the last minute to wilt. All were chopped. Heavenly aroma and sweet flavors.
In place of pepperoni, I topped the pie with steamed baby carrot pieces. In addition to the mozzarella, I let a snowstorm of Parmesan fly. This wheatless crust cooked for 20 minutes in a 425f oven.
Oh yes. Really nice combination for a pizza.
