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Roasted Veggie Pizza with Cheese Curds https://www.metro.ca/userfiles/image/recipes/pizza-legumes-rotis-fromage-en-grains-10893.jpg PT45M PT20M PT1H05M
Preheat the oven to 400°F.Cut the onion and the pepper into fine strips.Cut the broccoli into florets.Peel and cut the squash into cubes.Remove rosemary leaves.On a baking sheet lined with parchment paper, mix the onion, the broccoli, the squash and the pepper with the olive oil, italian spices, salt and pepper.Add the rosemary and bake for 20 minutes or until vegetables are golden.Remove the roasted vegetables from the oven and set aside.Meanwhile, on a floured work surface, use hands or a rolling pin to spread the pizza doughs into an oval shape of about 15" x 10" (38 cm x 25 cm).Place the doughs on a baking sheet lined with parchment paper and spread tomato sauce over.Spread the roasted vegetables and cheese curds around.Bake 10 to 12 minutes or until the bottom of the crust is golden. Serve.Source: Missfresh.com
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1 broccoli 1/2 butternut squash 1/4 cup (60 mL) unbleached flour 100 g cheese curds 1 tsp. (5 mL) olive oil 1 Tbsp. (15 mL) Italian spice mixture 1/2 red onion 1 red bell pepper 2 pizza dough 4 g rosemary 1/2 cup (125 mL) tomato sauce
Roasted Veggie Pizza with Cheese Curds

Roasted Veggie Pizza with Cheese Curds

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2
servings
0:45
Preparation
0:20
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1
    broccoli
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  • 1/2
    butternut squash
  • 1/4 cup
    (60 mL)
    unbleached flour
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  • 100 g
    cheese curds
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    SAPUTO PROVOLONE CHEESE

    SAPUTO PROVOLONE CHEESE

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    DELI SLICED, 1.98/100 g


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    400 g or SHREDDED CHEESE 320 g SELECTED VARIETIES


    DAIYA CHEESE STYLE STICKS

    DAIYA CHEESE STYLE STICKS

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    6 x 22 g SELECTED VARIETIES


    CASTELLO GORGONZOLA CHEESE

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    REGULAR OR SMOKED DELI CUT, 3.23/100 g


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    MINI FRIULANO CHEESE

    MINI FRIULANO CHEESE

    $10.99 ea.

    500 g


    TRE STELLE RICOTTA CHEESE

    TRE STELLE RICOTTA CHEESE

    $6.49 ea.

    475 g, SELECTED VARIETIES


    TRE STELLE BOCCONCINI

    TRE STELLE BOCCONCINI

    $6.49 ea.

    200 g SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    Italian spice mixture
  • 1/2
    red onion
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  • 1
    red bell pepper
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  • 2
    pizza dough
  • 4 g
    rosemary
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  • 1/2 cup
    (125 mL)
    tomato sauce
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Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

Cut the onion and the pepper into fine strips.

Cut the broccoli into florets.

Peel and cut the squash into cubes.

Remove rosemary leaves.

On a baking sheet lined with parchment paper, mix the onion, the broccoli, the squash and the pepper with the olive oil, italian spices, salt and pepper.

Add the rosemary and bake for 20 minutes or until vegetables are golden.

Remove the roasted vegetables from the oven and set aside.

Meanwhile, on a floured work surface, use hands or a rolling pin to spread the pizza doughs into an oval shape of about 15" x 10" (38 cm x 25 cm).

Place the doughs on a baking sheet lined with parchment paper and spread tomato sauce over.

Spread the roasted vegetables and cheese curds around.

Bake 10 to 12 minutes or until the bottom of the crust is golden. Serve.

Source: Missfresh.com

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