March 14th is "Pi Day", so we're celebrating with a recipe for a [pizza] pie full of veggies. This recipe is courtesy of Pete's Greens CSA  in Craftsbury, VT and stars some surprising (but delicious!) root vegetables: kohlrabi and rutabaga. The original recipe from the Pete's Greens CSA newsletter can be found here.
I love the flexibility and creativity that can be brought to a pizza. This one was inspired by Kilpatrick Family Farms' recipe, a farm that’s not far from Poultney VT. I love the idea of topping this with cress or shoots (or both) after baking.
1 pizza dough
5 ounces goat cheese
5 oz hard Italian cheeses (or Jasper’s shred)
2 cloves crushed garlic
1 kohlrabi bulb, peeled and sliced
1 small rutabaga, sliced
1/4 cup balsamic vinegar
salt, pepper, garlic powder for seasoning
 
Preheat oven to 425˚
Sautée sliced kohlrabi bulb and turnips with some olive oil over medium heat until golden. Sprinkle with salt and pepper to taste. Spread dough over greased pizza pan or floured stone. Layer pesto, kohlrabi/turnip slices, goat cheese, and 1/4 cup of hard Italian cheeses (in that order).
 
Over medium heat, swirl balsamic vinegar in a low sauce pan until reduced to a thick sauce. This may take about 3 to 5 minutes. Be patient and do not leave you pan unattended. Swirl pan at a constant pace. Remove from heat, allow to cool. Drizzle over pizza and place in preheated over. Cook for 12-15 minutes, centered on the bottom rack (crust should be golden).