Mediterranean Vegetable Pizza
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pizza |
| Source: | A & P |
Recipe ingredients
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 2 cups ( 500 mL) carrots, thinly sliced on diagonal or 4 cups (1 L) coarsely shredded cabbage or onions, sliced
- chopped parsley to taste
- 3 cloves garlic, minced
- 2 Tbsp. (30 mL) lemon juice
- 2 Tbsp. (30 mL) Irresistibles balsamic or red wine vinegar*
- 1 Tbsp. (15 mL) anchovy paste
- 1 tsp. (5 mL) Irresistibles dried thyme*
- 1 tsp, (5 mL) ground black pepper*
- 3 cups (750 mL) grated low-fat mozzarella cheese
- As required, cornmeal
- 12 in. (30 cm) pizza crust
- coarsely chopped black olives* (for carrot pizza)
- 2 Tbsp. (30 mL) diced roasted red pepper (for cabbage and onion pizzas)
Preparation
Preheat oven to 450°F (230°C).
In large skillet, heat olive oil over medium heat. Add carrots and stir to coat. Sprinkle with 2 Tbsp. (30 mL) water, cover and cook for 5 minutes. (If using cabbage, stir-fry in oil for 1 to 2 minutes or until bright green. If using onions, cook in oil, covered, for 5 minutes.) Set aside.
Meanwhile, combine parsley, garlic, lemon juice, vinegar, anchovy paste, thyme and pepper.
Combine with two-thirds cheese
Sprinkle baking sheet with cornmeal.
Place crust on baking sheet and brush lightly with oil.
Spread with herb-cheese mixture.
Scatter with carrot and olives, or cabbage and red pepper, or onion and red pepper.
Top with remaining cheese and drizzle lightly with oil.
Bake for 15 minutes or until golden-brown.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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