Vegetable pizza with feta cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry vermouth |
| 5½ | teaspoon | Grated lemon rind |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Red onion; chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dried thyme |
| 6 | Black peppercorns | |
| 1 | cup | Sliced zucchini |
| 1 | cup | Yellow squash; sliced |
| ½ | cup | Chopped red bell pepper |
| 3 | cups | Sliced cremini mushrooms (about 1/2 pound) |
| 1 | Italian cheese-flavored pizza crust such as Boboli ((1 -pound) | |
| ¾ | cup | Crumbled feta cheese (3 ounces) |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Extra-virgin olive oil |
Directions
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.
Preheat oven to 375 degrees. 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. 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
Recipe by: Cooking Light, September 1997, page 97 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 08, 1997