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Mediterranean Vegetable Pizza https://www.metro.ca/userfiles/image/recipes/Pizza-mediterraneenne-legumes-5967.jpg PT10M PT15M PT25M
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.
4
1 Tbsp. (15 mL) 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) balsamic or red wine vinegar 1 Tbsp. (15 mL) anchovy paste 1 tsp. (5 mL) dried thyme 1 tsp. (5 mL) ground black pepper 3 cups (750 mL) grated low-fat mozzarella cheese as required, cornmeal 1 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)
Mediterranean Vegetable Pizza

Mediterranean Vegetable Pizza

Rate this recipe
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4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    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)
    balsamic or red wine vinegar
  • 1 Tbsp.
    (15 mL)
    anchovy paste
  • 1 tsp.
    (5 mL)
    dried thyme
  • 1 tsp.
    (5 mL)
    ground black pepper
  • 3 cups
    (750 mL)
    grated low-fat mozzarella cheese

  • as required, cornmeal
  • 1
    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)
Imprimer ma sélection

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.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Lighter & refreshing

Lighter & refreshing

A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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