Mediterranean Garden Pizza with Roasted Vegetables

For Crust:
2 packages of yeast
2 teaspoons sugar
1 teaspoon salt
3/4 cup warm water
1 3/4 cups all purpose unbleached white flour
egg substitute equivalent to 1/2 egg
2 teaspoons extra virgin olive oil
1 clove minced fresh garlic
1 teaspoon freshly ground black pepper
1 teaspoon leaf oregano
olive oil flavored pan spray
2 tablespoons cornmeal
For Topping:
1 zucchini, split lengthwise
1/2 small eggplant, enough for four 3/4 thick slices
1 small onion, peeled, sliced 3/4-inch thick
1 red bell pepper
1 green bell pepper
1 head of garlic
olive oil flavored pan spray
4 ripe tomatoes, sliced
5 pitted imported ripe olives, cut in half
6 ounces part skim mozzarella or provolone cheese, grated
2 tablespoons golden raisins
2 teaspoons crushed fennel seeds
2 teaspoons leaf oregano
1/2 teaspoon crushed red pepper

FOR CRUST: Dissolve the yeast, sugar and salt in water in a mixing bowl. Add about half the flour, stirring with a wooden spoon to make a batter. Incorporate the egg substitute, olive oil, garlic and seasonings into mixture, then add additional flour until you have a workable dough. Transfer the dough onto a floured board and continue to knead, adding more flour until you have stiff dough. Knead for another 3 or 4 minutes.

Clean and dry the mixing bowl. Spray it lightly with pan spray, set the dough in, spray the top and sides of dough, cover with a slightly damp cloth, and set in a warm place to rise. Spray a large baking sheet with pan spray and sprinkle on cornmeal. Set aside.

FOR TOPPING: Preheat oven to 400 degrees F. Spray a large baking sheet with pan spray. Set the onion and peppers on the sheet and spray them. Place the head of garlic on a small square of aluminum foil, spray, wrap and place with onion and peppers. Roast for 15 minutes. Add zucchini and eggplant. Roast 10 minutes. Set aside. Remove the garlic from the foil, allow to cool, then cut off bottom part and squeeze out two tablespoons of garlic puree. Peel, seed and cut peppers into 1/2 cubes. Cut zucchini and eggplant into 1/2 cubes. Divide onion into rings. Raise oven temperature to 500 degrees F.

TO ASSEMBLE: Cut the dough in half with a sharp knife, and roll each piece out to 12-inch diameter on a floured board. Place onto the prepared baking sheet, cover with cloth, set in a warm place and allow to rise for 10 minutes. Using a fork, prick all but the 1-inch outer rim of pizzas numerous times. Bake for 3 minutes. Spread each with one tablespoon garlic puree, top with sliced, overlapping tomatoes, cheese, cubed vegetables, onion rings, olives, raisins and seasonings. Bake for 8-10 minutes until cheese is thoroughly melted. Cut into eighths.

Makes two twelve-inch pizzas, Serves Six



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