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Monday, March 19, 2012

Round Table Gourmet Veg Copy Cat Recipe

There's been a lot of pizza making going on in the Wilson household this year.  For the first 6 months they were all soft and Digiorno-y- and that's about the biggest insult I can think of for a homemade pizza. I was being stubborn.  I'd heard that in order to make a good pizza crust you must use a pizza stone- I just didn't want to believe it.  And it's not that I didn't have one- I did.  But it was something new to me, and I don't do "new" well.  Finally, I broke down and pulled it out.  I must have researched how to use that thing for an hour straight, I was so scared!  But just like most things in life, this turned out to be much easier than expected, and I was able to create the pizza crust of my dreams.  Now it was time to face my next challenge: a pizza that can hold a candle to the Round Table Gourmet Veggie.

The secret to the Gourmet Veg lies in Round Table's creamy garlic sauce.   I tried making this with store bought garlic alfredo sauce, but that was a huge letdown  (probably because store bought sauce never tastes good anyways.)  I tried making it with ranch dressing, as some people on the internet had suggested, but that was a flop as well.  But this?  This- is magic.

I did without the zucchini and mushrooms, because this is how I always order it.  I may have made peace with mushrooms and be on speaking terms with zucchini, but I still don't necessarily want them on my pizza.  But of course, if it tickles your fancy, pile them on. 
I used Jay's Pizza Crust recipe, which is amazing, but yields an extra large pizza.  My stone is medium-sized so I cut the dough in half and stored the rest in the freezer or fridge.  But you can use any dough you feel comfortable with. 

Round Table Gourmet Veggie Copy Cat Recipe

Creamy Garlic Sauce:
1 tbsp butter
1 tbsp flour
3/4 cup milk, warmed in microwave until lightly bubbling
3 cloves garlic
1/4 tsp italian or pizza seasoning
pinch salt
pinch pepper
pinch nutmeg

In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes.  Add milk and bring to a boil. Add garlic, italian seasoning, salt, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.

1/2 cup chopped baby spinach
1/4 cup shredded fontina
1/2 cup thinly sliced red onion
1/4 cup chopped marinated artichoke hearts
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1/4 cup shredded mozzarella
1/4 cup shredded cheddar
1/4 cup ground parmesan

Spread sauce evenly over entire pizza.  Add spinach, then top with fontina.  Add rest of  veggies, then top with mozzarella, cheddar, and lastly, parmesan. 


  1. Hi, Jenny! I'm a fellow GardenWeb Cooking Forum member. I really like this pizza recipe, especially the sauce. I want to try this the next time I make pizza. We're not vegetarians, but my husband must follow a salt-restricted diet. So eating pizza out is not in the picture. And definitely no pepperoni! The sauce (minus salt) along with the assortment of veggies will make a tasty, low sodium pizza. I'll just use fresh mozzarella, some Swiss, and low sodium provolone for the cheeses.

    I'm looking forward to reading more interesting posts.

    1. Sounds good! It should be just fine without the salt. I've never thought of putting swiss cheese on a pizza, how interesting!

  2. Hi Jenny, I don't post on the cooking forum anymore, but I wanted to tell you about SharonCB's meatloaf. It's our favorite and a favorite of many current and former members on that forum. Here's the link.

    1. Cindy! I've missed hearing from you. I can't seem to figure out how to comment on your blog. Thank you for the link!

  3. Jenny, it's not an actual blog. I have a friend (a former CF member) who started blogging a couple years ago and tried to get me interested. What you see is as far as I got. I really have no interest, but enjoy reading a few cooking and gardening blogs ... yours included. ;)

  4. Jenny, I know that Swiss cheese sounds weird. However, it's one of the few naturally low sodium cheeses available everywhere. So I buy Swiss blocks and grate the cheese to keep in my freezer. That way I can mix it with a higher sodium cheese like cheddar or regular mozzarella. I've also found that fresh mozz is much lower in sodium than the regular stuff. It's all about reading labels. Sometimes I can spend 15 minutes studying the labels of something as simple as canned tomato sauce. It makes for very long shopping trips...

    1. Your love for your husband makes my heart happy :)

  5. Hi guys! That sauce sounds good for a pasta sauce too!

    1. David- I do enjoy it on pasta as well, but I tend to use only 2 cloves of garlic. It's wonderful as is on pizza but can be a little overpowering on just noodles.

  6. Jenny, I made the pizza this evening for supper. It was a 12 inch pizza, and we ate it all up. The sauce was wonderful, and I'll use it as a base for other pizza creations. My changes were to omit salt in the sauce and use low sodium cheeses: Swiss for the fontina and fresh mozzarella. I didn't use any cheddar and just a sprinkling of Parmesan. Thanks for the recipe. This is a definite keeper, and I'm going to make it often.

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  8. Jenny, I'm making a brown rice casserole tonight that uses artichoke hearts. I have some left over, so I'll be making this pizza again this week. I also wanted to let you know that I used your idea of roasted grape tomatoes in the casserole too. I usually just slice tomatoes, but the roasted grapes are easier, tastier, and prettier. Thanks for the idea.

    1. I've never heard of a brown rice casserole- sounds delicious!

  9. Jenny, I wanted you to know that I've posted about this great recipe on my blog. I really love this pizza and am so glad I found the recipe on your blog. Keep up the good work.

    1. Shambo, you made my day! Thank you for your kind words.