Think of this as a pizza that’s neat to eat. Instead of toppings being piled over a crust, they’re sandwiched between spring-roll wrappers to make a single-serve quasi-pizza, or perhaps think of it as a quesadilla pizza.
Cut into wedges, eaten by hand, it’s filling and fun to consume. It’s gotta be related to pizza, right?
Moon Pizza
Ingredients:
• 1/2 cup cubed sweet potato
• 1/2 cup cubed pumpkin or kabocha squash
• 1/2 cup cubed carrot
• 1/2 cup cubed russet potato
• 8-10 button mushrooms, chopped
• 4 spring roll skins (often sold as lumpia wrappers)
• 2 tablespoons olive oil
Ingredients for seasoning:
• 1 teaspoon mushroom seasoning (found in Asian markets)
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
Ingredients for sauce:
• 1 stalk lemongrass, chopped
• 1 lime leaf, chopped
• Leaves from 1 bunch cilantro, chopped
• 1 chile pepper, chopped
• 1/3 cup lemon juice
• 1/3 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
Directions:
Steam sweet potato, pumpkin, carrots and potato cubes with chopped mushrooms for 10 minutes, until tender.
Add seasoning ingredients and mix to make a filling.
Sandwich half the filling between 2 spring roll skins, and fry on both sides until golden and crisp. Repeat with remaining filling and spring roll skins.
Mix all the sauce ingredients together.
Cut pizza into 8 wedges and serve with sauce for dipping.
Serves 2.
Approximate nutrient analysis per serving (without dipping sauce): 310 calories, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 1250 mg sodium, 39 g carbohydrate, 4 g fiber, 4 g sugar, 6 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
