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Mediterranean Vegetable Pizza 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.
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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

Mediterranean Vegetable Pizza

Rate this recipe
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4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    $19.99 ea.

    3 L SELECTED VARIETIES


  • 2 cups
    (500 mL)
    carrot, thinly sliced on diagonal or 4 cups (1 l) coarsely shredded cabbage or onions, sliced
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    ORGANIC BABY PEELED CARROTS

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    1 lb PRODUCT OF U.S.A.



  • 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
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    227 g SELECTED VARIETIES


  • 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)
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    SAVE $1.50
    UNICO MANZANILLA OR JUMBO OLIVES

    UNICO MANZANILLA OR JUMBO OLIVES

    $3.49 ea.

    750 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    diced roasted red pepper (for cabbage and onion pizzas)
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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