Friday, August 6, 2010

Veggie Pizza

Last night I made veggie pizza for supper and as the hubby put it, "Beka, this is the best pizza you've ever made."  I thought it was delicious and so did the kids, who asked for seconds and thirds! This recipe makes 2 - 14" thin crust pizzas. At just 147 calories per slice, it's great for those of us who are watching our waistlines.
  • homemade pizza dough or you can buy a 1 lb. pizza dough from Festival Foods' deli (it only makes 1 pizza)
  • 1 cup of fresh basil leaves
  • 1/3 cup fresh parsley leaves
  • 1 Tablespoon of fresh oregano leaves
  • 1/2 teaspoon fresh thyme
  • 4 cloves of garlic, rough chopped
  • 2-3 tablespoons of olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium summer squash or zucchini slice into 1/8"-1/4" thick medallions
  • 1 small green pepper, sliced thinly
  • 1 small red pepper, sliced thinly
  • 1 small onion, sliced thinly
  • 1 cup fresh mushrooms, sliced (optional)
  • 1 1/2 cup shredded mozzarella
  • 1 1/2 cups wide-shredded Parmesan (I bought a wedge and then used the largest grater I had)
  • 8 oz. garlic and herb feta cheese (I recently read that feta has 30% less calories/fat than cheddar)
  1. Preheat the oven to 375 degrees.
  2. Roll out dough into 2 - 14" thin crust pizza rounds and place on greased pizza pans. 
  3. In a food processor, combine herbs, olive oil, lemon juice, garlic, salt and pepper. Pulse till herbs and garlic are finely chopped. Spread 1/2 of the sauce on each pizza.
  4. Sprinkle 1/2 the mozzarella on each pizza, then top with the summer squash/zucchini, onions, peppers, and mushrooms. Sprinkle with Parmesan and feta.
  5. Bake for 25-30 minutes. Let rest 5 minutes before slicing.
Yield: 12 slices/squares per pizza (24 slices total)

If you only want to make 1 pizza, you take the remaining summer squash/zucchini, peppers, onions, and mushrooms and throw them in a large frying pan with a little olive oil, butter (no more than 1 Tablespoon), garlic, salt, and pepper. Cook for 10-15 minutes stirring often. Top with 3 slices of cheese (reduced fat provolone or american), cheese is optional. It makes a refreshing side dish to almost any meal.

Yield: 12 slices/squares per pizza (24 slices total)

1 comment:

  1. Beka, this sounds awesome! I'm gonna try it for sure! :)