Summer is in full swing, and what better way to celebrate then having a Pride party with your friends? We’ve enlisted the help of Paige Adams to create 2 colorful and vibrant rainbow recipes for June. They're both perfect for your summer party; a fruit-based popsicle and a delicious grilled veggie pizza. A sure way to wow your friends with the beautiful colors.
Rainbow Veggie Pizza
Makes 1 12-inch pizza
-Flour for rolling pizza dough
-1 pound store-bought or homemade pizza dough
-1 small red bell pepper, cut into 3-inch wide strips
-1 handful red cherry tomatoes
-1 small yellow bell pepper, cut into 3-inch wide strips
-1 handful yellow cherry tomatoes
-1 small zucchini, cut lengthwise into 1/4-inch-thick slices
-2 small broccoli stalks
-1 small red onion, quartered
-1 tablespoon olive oil
-1 teaspoon kosher salt
-1 teaspoon black pepper
-1/2 cup tomato sauce
-1 cup finely shredded Italian blend cheese
Directions: Preheat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the dough into a circle about 12 to 14 inches in diameter.
Toss the vegetables in olive oil, salt and pepper. Grill them a few minutes per side until they have grill marks. The veggies should be cooked, but still a bit crisp. Let them cool for a few minutes.
Slice the peppers into thin strips. Cut the zucchini into a 1/4-inch dice and cut the broccoli into small florets. Slice the onion into thin strips. Place the rolled-out dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
Remove the crust from the grill. Spread the tomato sauce leaving a 1/2-inch border at the edge and scatter the cheese on top. Place the vegetables in rings by color starting on the outside with the red peppers and red cherry tomatoes followed by the yellow peppers and yellow cherry tomatoes, zucchini and broccoli, and red onions.
Put the pizza back on the grill for a couple minutes to let the cheese melt. Slice and serve right away.
Makes 10 3-ounce popsicles
-1 cup raspberries
-1 cup chopped pineapple
-1 cup chopped kiwi
-1 cup chopped oranges
-1 cup blueberries and blackberries
-1-1/4 cups coconut water
Note: You can use fresh or frozen fruit in these vegan popsicles.
Directions: In a blender or food processor, puree the raspberries with 1/4 cup coconut water until smooth. Transfer to a small bowl and wash the blender. Puree each fruit separately with 1/4 cup coconut water. Make sure to rinse the blender in between different fruits, so you don’t mix colors.
Pour the raspberry puree into 10 3-ounce popsicle molds. Freeze until almost firm, about 1 hour. Pour in the pineapple puree and insert popsicle sticks into the molds. Freeze before adding the remaining fruit purees (kiwi, orange and blueberries and blackberries). Make sure to freeze each layer until nearly firm before adding the next one. Keep the purees in the fridge until they are ready to be poured in. Once the last layer is completely frozen, unmold and serve.
To see more from Paige, follow her on Instagram