lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, June 10, 2011

Vegetable Pizza

Vegetable PizzaI hate meat on pizza, there isn't a single traditional meat pizza topping that I enjoy. I do love Thai Chicken Pizza, but that is a whole different kind of pizza. I used cherry tomatoes that my mother-in-law gave me from her garden, pure heaven. Back in college, I would "fancy" up plain Totino's pizzas with sliced tomatoes and dried oregano, I think my freezer always had at least half a dozen frozen pizzas in it at any one time.
Vegetable Pizza

1 can (14.5 ounces) petite diced tomatoes
2 teaspoons olive oil
1 clove garlic, slice in two pieces
¼ teaspoon salt
3 leaves basil, minced

½ cup shredded mozzarella cheese
½ bell pepper, sliced
½ zucchini, sliced
2 mushrooms, sliced
½ tomato, chopped
½ teaspoon dried oregano

½ recipe, parmesan pizza crust or pizza crust of your liking

In a small sauce, bring the tomatoes, olive oil, garlic clove, salt and basil to a boil over medium heat. Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Let cool.

Preheat the oven to 450 degrees with the pizza stone inside. Roll out pizza crust on a sheet of parchment paper to 10 to 12 inches. Top with the cooled tomato sauce. Sprinkle the mozzarella over top, arrange toppings and sprinkle with oregano. Bake for 15 to 18 minutes.
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