Rainbow Pizza Pi Recipes

RAINBOW PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 375 degrees F.
• Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust.
• In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes.
• Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately.

RAINBOW PIZZA PI

Steps:

• You will need to gather a few tools before you begin: Number cookies cutters (stainless steel works best), cloud fondant or cookie cutters, olive oil spray, pizza stone or baking sheet, and all purpose flour.
• Heat a saucepan over medium low heat, and add the olive oil and garlic. Cook for 1 minute. Add the dried spices, tomato sauce, tomato paste, and salt, and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Remove from the heat and stir in the fresh basil. Taste, and add honey if you would like the sauce a bit sweeter. Transfer to a heatproof container and place in the refrigerator until ready to use.
• Preheat the oven to 400°F. Remove the pizza dough from the refrigerator 30 minutes before baking to bring it to room temperature. .
• Use the number cookie cutters to cut either 3.14 out of the different colored veggies, or the Pi sequence. I ordered my numbers so that each row of veggies would be a different color, but you can also alternate the colors to your liking. A helpful tip is to use a towel to press down on the cookie cutters (it cushions your fingers for comfort). Feel free to swap out any of my veggies for one you prefer.
• To roast the potatoes, transfer the sweet potato and purple potato cutouts to a parchment lined baking sheet, toss with 1/2 tablespoon olive oil, and spread the numbers out. Bake for 7 minutes. Allow to cool while preparing the crust.
• Raise the oven temp to 425°F, and move your oven racks so you can bake on the lowest rack. Prep your pizza stone or baking sheet by dusting it lightly with flour (you may need to also grease a baking pan or use parchment paper to prevent sticking). .
• Divide the pizza dough into 8 equal sections and roll each into a ball (dusting your hands and the dough, with flour, as needed). Stretch the dough out with your hands and roll into a circle using a rolling pin until they are about 1/4 inch thick. Brush the top of each pizza with olive oil, and par bake for 5 minutes on the lowest rack in the oven.
• Spread 1 tablespoon of sauce onto the top of each pizza, and sprinkle with 3 tablespoons mozzarella cheese. Bake, on the lowest oven rack for 7 minutes.
• Arrange the number veggies on top of the pizza, and return to the over for 3-5 minutes more, or until the cheese is bubbling and the crust is beginning to darken slightly.
• While the pizza is cooling just enough to eat, you can make the cute clouds to add to the top. Use your cloud cutters to press the designs out of mozzarella slices (cut out little arms too if you would like with a sharp knife). I did 1-3 clouds per pizza, slightly overlapping a few of them.
• Use either the nori to cut the eyes and smile out for each cloud. To make it easier, you can draw the designs onto parchment paper, and cut them out to use as a template for the nori. Repeat this process to cut the Pi symbol out of the nori as well (making a template here is much easier as you can also size the shape to fit your pizzas and clouds). *A helpful tip is to fold the nori sheet a few times before cutting to save you time and make sure the eyes match.
• Place the faces onto the clouds (a toothpick dipped into a little water helps with this), give them each a Pi symbol to hold, place the clouds on top of your pizzas, and now you're ready to celebrate Pi Day!

RAINBOW PIZZAS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries (bocconcini) a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over each.
• Bake for 15-20 mins or until the top is bubbling and just starting to brown a little. Scatter over the basil leaves before serving.

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!