Wednesday, June 17, 2009

Simple Summer Pizza

Fresh Veggie Pizza

one 12-inch pizza, 6 servings
Prep: 30 minutes
Stand: 10 minutes
Bake: 25 minutes


* 1 pound frozen whole wheat or white bread dough, thawed
* 2 medium zucchini and/or yellow summer squash, sliced
* 1 medium red, green or yellow sweet pepper, chopped
* 1 tablespoon olive oil or cooking oil
* 1-1/2 cups sliced fresh mushrooms
* 2 green onions, sliced (1/4 cup)
* 2 plum tomatoes, sliced
* 1 8oz can pizza sauce -- we chose to use a can of Italian Seasoned diced tomatoes. Doing this we also eliminated the sliced plum tomatoes in the toppings.
* 1/2 cup coarsely chopped pitted green and/or black olives
* 1 cup shredded mozzarella, provolone or Monterey Jack cheese (4 ounces)
* 1/4 cup grated Parmesan or Romano cheese


1. Preheat oven to 425 degree F. For dough: Place thawed bread dough on lightly floured surface and let rest 10 minutes. Roll into a 12-inch round on a lightly floured surface, building up edges slightly. (Be careful not to stretch too far; however if a hole appears, you can pinch it back together with your fingers.) Transfer pizza circle to a greased baking sheet. Here would be a good place to lightly brush the dough w olive oil, garlic and oregano for that hidden flavor boost. Using the tines of a fork, prick dough over entire surface. Bake about 8 minutes or until set but not browned.

2. Meanwhile, for veggies in a large skillet, cook and stir zucchini or squash and sweet pepper in hot oil for 3 minutes or until crisp-tender. Add mushrooms and onions. Cook and stir 2 minutes more or until just tender. Remove from heat. Stir in tomatoes.

3. Spread pizza sauce/tomatoes on hot crust to within 1 inch of edge. Using a slotted spoon, spoon zucchini mixture over sauce. Top with olives. Sprinkle with mozzarella and Parmesan. Bake about 15 minutes more or until crust is golden brown and cheese is melted. Makes one 12-inch pizza, 6 servings.

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