Pizza with veggies
This recipe shows you can do your own pizza. This is one we threw together with what we had is the refrigerator and pantry. It can be quite healthy when you skip the meat.
MAKES: One 14 inch pizza (8 slices)
PREP/COOK TIME: 1 1/2 Hours
- 2 tablespoons extra virgin olive oil
- 2 large shallots, sliced thin
- 8 ounces crimini mushrooms, sliced thin
- 1 teaspoon chopped fresh thyme leaves
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt
- freshly ground pepper
- 1 roasted red pepper
- 1/4 cup sun dried tomatoes in olive oil, diced
- 1 14-inch pizza crust (1/4 batch whole wheat pizza dough)
- 2 ounces Parmesan, grated 1/2 cup, tightly packed
- 1/2 cup basil leaves (or arugula, baby spinach or green of choice) roughly chopped
- Thirty minutes before baking the pizza, preheat the oven to 450 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the shallots. Cook, stirring often, until tender, about 5 minutes. Add the thyme, garlic, mushrooms and a generous pinch of salt and cook another 10 to 20 minutes, stirring often, until the mushrooms are soft. Remove from the heat.
- Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
- Brush a thin layer of olive oil over the rolled out pizza dough. Spread the mushroom mixture over the pizza dough in an even layer, leaving a 1/4 -inch border around the rim. Add the red peppers and sun dried tomatoes evenly over the mushrooms. Sprinle the top with the parmesan cheese.
- Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the mushroom are nicely browned. Remove from the oven and evenly add a layer of fresh basil leaves and serve hot or warm.