"Vegetables have always been on the sideline and kind of not cared about and neglected," said Executive Chef Josh Butler, "But I think vegetables are beautiful, they're colorful, they are healthy and they can really bring out a dish and make a dish beautiful."
Realizing quickly that we weren't making cookies, Josh helped Mrs. Scott and I start off with something simple, a mini-pizza with a whole lot of veggies in the sauce.
"The onions always go in first. Then we'll do our zucchini. We have some diced zucchini here and a little fake out here...and then we'll add the carrots."
Not to worry, that one stayed on the floor, but when the sauce was all done, it was truly pizza perfect with the veggies your kids won't even taste.
"You can hardly tell the veggies."
"You can barely see the vegetables on there."
"So you get a ladle or spoon and spread out the sauce. It's not rocket science here. A little cheese on top after the sauce."
"These tomatoes I slice and pup on paper towels to take out some of the moisture so when we bake the pizza, the tomatoes won't lose a lot of moisture and make it soggy."
"I recommend 400 to 450 because you want to cook the pizza nice and hot and quick. You don't want it sitting in the oven cooking for too long."
"It was very important for him when we first met back in November to sort of figure out what the Governor and I liked and make sure he pleased us.
And right off the bat, I told him we work out and like to eat healthy. He said that's great, I'm a healthy chef," said Ann Scott, Florida's First Lady.
"Cheers to good health---to good health."
We've attached a few recipes from Butler and Mrs. Scott for your kids.
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