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Mediterranean Vegetable Pizza
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Pizza-mediterraneenne-legumes-5967.jpg
PT10M
PT15M
PT25M
Preheat oven to 450°F (230°C).In large skillet, heat olive oil over medium heat. Add carrots and stir to coat. Sprinkle with 2 Tbsp. (30 mL) water, cover and cook for 5 minutes. (If using cabbage, stir-fry in oil for 1 to 2 minutes or until bright green. If using onions, cook in oil, covered, for 5 minutes.) Set aside.Meanwhile, combine parsley, garlic, lemon juice, vinegar, anchovy paste, thyme and pepper.Combine with two-thirds cheeseSprinkle baking sheet with cornmeal.Place crust on baking sheet and brush lightly with oil.Spread with herb-cheese mixture.Scatter with carrot and olives, or cabbage and red pepper, or onion and red pepper.Top with remaining cheese and drizzle lightly with oil.Bake for 15 minutes or until golden-brown.
4
Metro
0
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1 Tbsp. (15 mL) extra virgin olive oil
2 cups (500 mL) carrot, thinly sliced on diagonal or 4 cups (1 l) coarsely shredded cabbage or onions, sliced
chopped parsley to taste
3 clove garlic, minced
2 Tbsp. (30 mL) lemon juice
2 Tbsp. (30 mL) balsamic or red wine vinegar
1 Tbsp. (15 mL) anchovy paste
1 tsp. (5 mL) dried thyme
1 tsp. (5 mL) ground black pepper
3 cups (750 mL) grated low-fat mozzarella cheese
as required, cornmeal
1 12 in. (30 cm) pizza crust
coarsely chopped black olives (for carrot pizza)
2 Tbsp. (30 mL) diced roasted red pepper (for cabbage and onion pizzas)
Mediterranean Vegetable Pizza
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
2 cups
(500 mL)carrot, thinly sliced on diagonal or 4 cups (1 l) coarsely shredded cabbage or onions, sliced
-
chopped parsley to taste
-
3
clove garlic, minced
-
2 Tbsp.
(30 mL)lemon juice
-
2 Tbsp.
(30 mL)balsamic or red wine vinegar
-
1 Tbsp.
(15 mL)anchovy paste
-
1 tsp.
(5 mL)dried thyme
-
1 tsp.
(5 mL)ground black pepper
-
3 cups
(750 mL)grated low-fat mozzarella cheese
-
as required, cornmeal
-
1
12 in. (30 cm) pizza crust
-
coarsely chopped black olives (for carrot pizza)
-
2 Tbsp.
(30 mL)diced roasted red pepper (for cabbage and onion pizzas)
Preparation
Preheat oven to 450°F (230°C).
In large skillet, heat olive oil over medium heat. Add carrots and stir to coat. Sprinkle with 2 Tbsp. (30 mL) water, cover and cook for 5 minutes. (If using cabbage, stir-fry in oil for 1 to 2 minutes or until bright green. If using onions, cook in oil, covered, for 5 minutes.) Set aside.
Meanwhile, combine parsley, garlic, lemon juice, vinegar, anchovy paste, thyme and pepper.
Combine with two-thirds cheese
Sprinkle baking sheet with cornmeal.
Place crust on baking sheet and brush lightly with oil.
Spread with herb-cheese mixture.
Scatter with carrot and olives, or cabbage and red pepper, or onion and red pepper.
Top with remaining cheese and drizzle lightly with oil.
Bake for 15 minutes or until golden-brown.
Source :
Metro
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