|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Mediterranean Vegetable Pizza with Roasted Pepper Sauce
Happy New Year!!! I’m so sorry for my absence from the blogosphere – I’ve been visiting family for the holidays and embraced the opportunity for a restful vacation way more than usual. This morning I slept in then immediately began packing for my trip back to New York. I’ve missed Matt and our dog so much – and we scored lots of great kitchen-related gifts for Christmas that I can’t wait to get into! To start 2011, I wanted to share a recipe that embodies so much of what I love about food and cooking. I came home in a tizzy the night before I left on my holiday trip, starving and knowing that I had a relatively empty fridge. I looked in the freezer and I had pizza dough, and I knew that I could wrangle up something simple using it as a base. I had no tomatoes to make a basic sauce, and I had none of the traditional cheeses I use as pizza toppings – so I decided to just use what I had to make a new pizza. The result (roasted red pepper sauce, lots of chopped veggies, and melted jack cheese on a crisp crust) was so tasty and flavorful and I couldn’t have been happier if I’d planned it! Also, it helped me use up various items in my kitchen before I left on the trip, and it came together in no time! And, I can already imagine tons of other ways to construct this pizza (sundried tomatoes, olives, feta cheese – so many options)! I also wanted to take an opportunity (since I missed the real day in December) to say Happy 2nd Birthday to my blog! I hope you’ll all join me for another year of delicious, easy, fun recipes in 2011!
Mediterranean Vegetable Pizza with Roasted Pepper Sauce Makes 1 large pizza. Leftover Potential: Reheats well, and the dough freezes smashingly! 2 bell peppers 1/2 cup chicken or vegetable broth salt and pepper, as needed 1 Tbsp fresh chopped herbs 2 leeks, sliced 1/2 red onion, thinly sliced 2 cloves garlic, thinly sliced 2 portobello mushroom caps, chopped 1 cup cherry tomatoes, halved shredded jack cheese, as needed to finish 1. Roast the bell peppers over an open flame, and peel off the skin. Roughly chop the peppers and transfer to a small pot. 2. Add the broth and bring to a simmer. When the peppers are very tender, puree until smooth. Season the sauce with salt, pepper, and herbs and continue to simmer until it reduces slightly, about 10-12 minutes. 3. Generously oil a baking sheet and the pizza dough. Stipple the dough until it’s about 1/4 inch thick. Let rest about 15 minutes, and then stipple again. 4. Spread the sauce in an even layer on the dough. Sprinkle the vegetables evenly across the dough and top with an even layer of cheese. 5. Bake the pizza in a 400 degree oven until the crust is crisp and brown, the cheese is melted, and the vegetables are tender, about 25-30 minutes. related searches : Mediterranean
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers