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Title: Vegetable Pizza with Feta Cheese
Categories: Entree Vegetarian Vegetable Pie
Yield: 6 Servings
| 1/2 | c | Dry vermouth |
| 5 1/2 | ts | Grated lemon rind |
| 3 | tb | Fresh lemon juice |
| 2 | tb | Red onion; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Dried thyme |
| 6 | Black peppercorns | |
| 1 | c | Sliced zucchini |
| 1 | c | Yellow squash; sliced |
| 1/2 | c | Chopped red bell pepper |
| 3 | c | Sliced cremini mushrooms |
| (about 1/2 pound) | ||
| 1 | Italian cheese-flavored pizza crust | |
| Such as boboli ((1 -pound) | ||
| 3/4 | c | Crumbled feta cheese (3 ounces) |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Extra-virgin olive oil |
In this recipe, the vegetables are cooked in a flavorful citrus-vermouth mixture. You can, however, skip the procedure and use plain steamed or sauteted vegetables. A strong extra-virgin olive oil is a must for flavor, as its drizzled over the pizza at the very end. 1. Preheat oven to 375 degrees. 2. Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns. 3. Place pizza crust on a baking sheet. Sprinkle with half of beta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375 degrees for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil. Yield: 6 servings (serving size: 1 wedge).
CALORIES 296 (29% from fat); FAT 9. 5g (sat 3. 8g, mono 4g, poly 1. 3g); PROTEIN 12. 8g; CARB 39. 4g; FIBER 2. 6g: CHOL 19mg; IRON 3mg; SODIUM 657mg; CALC 165mg Posted to MM-Recipes Digest V4 #3
Recipe by: Cooking Light, September 1997, page 97
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