taverna pizza
- Categories
- Veglife1
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 | Whole wheat tortillas |
| 1 | 15 oz can garbanzo beans |
| 3 | Cloves garlic |
| 1 tablespoon | Lemon juice |
| 2 teaspoons | Olive oil |
| ⅓ cup | Roughly chopped mint leaves |
| 8 | Kalamata or other ripe olives; pitted & sliced |
| 4 ounces | Feta cheese; (or soy |
| ; alternative), | |
| ; crumbled | |
| 1 | Red bell pepper; sliced, into 1/4" |
| ; rings | |
| 1 | Green bell pepper; sliced, into 1/4" |
| ; rings | |
| Cooking spray |
Preheat oven to 425 F. Lightly spray 2 baking sheets (to bake 2 tortillas on each sheet). Drain liquid from beans and reserve. In a blender or food processor, combine beans, garlic, lemon juice, and olive oil. Process until smooth, adding 3 to 4 tablespoons of bean liquid as needed for a smooth puree. Spread ¼ of the bean mixture onto each tortilla. Sprinkle mint leaves and olives on tip of each. Crumble feta equally over each pizza and layer pepper rings over all. Bake 15 minutes total, switching baking sheets on oven racks halfway through cooking. Cut into wedges and serve immediately.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.
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