We are making vegetable pizza today in class. Really it is salad on top of rolls with some original Ranch Dressing. Very good!!
The lab today was one of the best! All was quiet on the work front as the students were dicing and slicing. The results were fantastic as you can see.
Not all are created equal when working in the kitchen. Some know very little and some know a lot. With this in mind I try to give out as much information as I can to help the know very little. Today it was all about buying, storing and preparing fresh vegetables with the accent on lettuce.
The trick is to wash the lettuce at least a day ahead. Wash in cold water and let it drain really well. Wrap in paper towel and store in a ziplock bag, It will keep for a week. This works well with Romaine, Greenleaf and Redleaf lettuces.
I rarely use Iceberg lettuce maybe for a wedge. For storing iceberg take the core out by hitting on the counter and give it a turn. It comes out easily. Run cold water where the core was, turn over shake the water out and let it drain. Store in a lettuce keeper or in a bag with paper towel.
Enough about lettuce. Here is how to put together the Vegetable pizza which is a great appetizer to serve at a holiday party having a lot of green and red!
Use 8 oz. of softened cream cheese and mix part or all of a packet of the Original Hidden Ranch dressing mix. I only use 1/2 the packet. The flavor is very intense. Make it to your liking.
Ahead of time bake two packages of crescent on a lightly greased cookie sheet. Just take your finger and lightly press the edges of the rolls together. Bake according to the package and let them cool completely. Dot with the cream cheese mixture.
Next put your lettuce then all other chopped vegetables of your choice. Here is the finished product!
The Teacher Cooks