Oh winter vegetables, I have a love/hate relationship with you. In fall I am all excited to get you for a reasonable price and by early January – pretty much a day after all the wonderful family holiday celebrations – I am so sick and tired of winter already that I despise everything that has to do with it when you my loved ones certainly aren’t responsible for the cold and snow and dark. Can you read the desperation for sun and warmth between the lines? Or maybe even IN the lines? Ha! This screams for: “PIZZA TO THE RESCUE!!!”
Because seriously, who doesn’t love pizza, regardless of the season, the weather or the emotional state? Pizza is a comfort food, a soul and belly kisser, a children happy maker, a mood improver and in case of being one of MY recipes, as always a nutritious all-rounder.
Julienning (cutting into long matchsticks) and frying makes the root vegetables taste completely different. If you are tired of roasted, cooked, pureed or anyhow otherwise prepared root vegetables, this is for you! With your eyes covered you wouldn’t be able to tell what kind of root vegetable you are eating. The easiest way to julienne your vegetables is to use a julienne peeler (google or search on amazon or go to a store and ask for one), this will save you a lot of time. But if you happen to have all ingredients in front of you and all shops closed, you might as well use a knife instead of waiting another day to eat this. It is important though not to be impatient at this step and start cutting thicker and thicker sticks. Cut them all VERY thinly, about as thick as matchsticks.
Root Vegetable Sausage Pizza
- Preheat oven as instructed in pizza crust recipe (or on package).
- Heat olive oil over low-medium heat in a medium sized pan.
- Once extremely hot (dip in the tip of one of your vegetable sticks, it has to be sizzling right away), fry about 1/4 to a 1/3 of your vegetables for a couple of minutes until they are crispy, spoon out with a slotted spoon for the oil to drip back into the pan and place on a paper towel lined plate. Repeat procedure until all vegetable sticks are fried and crispy. Do not throw in too many vegetables at a time or they won't crisp but rather be all mushy and sad.
- Once all vegetables are fried, cut sausage into rounds and grate Parmesan cheese.
- Spread sour cream on pizza crust and salt and pepper to taste, top with Parmesan cheese, place sausage rounds on top and then crispy vegetables at last.
- Bake as instructed in crust recipe (or on crust package).
- Serve with freshly prepared salad.
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