Tuesday, June 2, 2009

What a Way to Use Those Parsnips!

Parsnips are one of those things in the box that this City Girl actually LOVES. So no difficulty using these up. But once again I decided to get creative with those lovable roots. I was inspired by a combination of Pizza Luce's Baked Potato Pizza, Harmony Valley Farm's Whipped Parsnips recipe, and the most recent Harmony Valley Farm blog entry detailing the creation of some spring veggie pizzas, especially the part about using green garlic to create a 'sauce' for the pizza. I came up with Loaded Parsnip Pizza.

Here's what I did.

1) Prepare pizza crust from scratch (or you can take the easy way out and buy one). This pizza crust recipe from 1,000 Low Fat Recipes is City Girl's favorite. AND to top it off it's pretty healthy! It makes enough for two large pizzas so be prepared to make a second or else freeze the rest for a later date.

Pizza Dough
1 package active dry yeast
1 1/2 c warm water
1 t sugar
3 1/2 to 4 1/2 c unbleached, all purpose white flour
1 t salt
1 t olive oil

Combine the yeast, water, and sugar in a bowl. Once the yeast begins to foam, mix in the oil, salt, and 1 c of the flour. Gradually add the rest of the flour until a ball of dough forms. Stir in the flour until it is too stiff to use a spoon, then knead the dough on a floured surface until it is smooth and springy.

Place the dough in an oiled bowl, or on a piece of waxed paper, cover with a damp towel, and allow to rise for as long as desired, but at least 30 minutes (45 for softer crust).

Punch down the dough and divide it into 2 balls (or 4 for small pizzas). Let rest 5 to 10 minutes, then roll or stretch each ball into a pizza pie shape. Dough can be frozen tightly wrapped, for about 2 months. Defrost it in the refrigerator (this can take 12 hours or more), then bring it to room temperature, allow to rise 30 minutes or longer before using.

2) Make Whipped Parsnips recipe on HVF website.

3) Cook 10-12 strips of bacon (more or less to your desire) and dice. Finely chop 6-8 chives.

4) Green Garlic Paste: Dice 3 green garlics, stems and bulbs, and puree in food processor with up to 1/4 c olive oil. The goal is to get this to a pesto-like consistency so add olive oil a bit at a time until it seems right.

5) Assembly time!! Assemble in this order:
green garlic paste (I used about half of what was made, and ended up wishing I used it all so don't skimp!)
whipped parsnips spread evenly over the top
grated cheese (I'd recommend cheddar or a marble-jack rather than mozzarella), and sprinkle top with bacon and chives. I went light on the bacon and wished I'd used more so don't skimp on that either!

Bake at 450 for 15-20 minutes or until cheese is lightly brown. Ta da!! There ya have it - Loaded Parsnip Pizza! AMAZINGLY GOOD!!! Enjoy!

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