| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 8 |
sl |
Bacon; diced |
| 1/2 |
sm |
Head green cabbage; thinly sliced |
| 1 |
tb |
Caraway seeds |
| 1 |
ts |
Cider vinegar |
| 1 |
|
Baked cheese pizza crust; (such as Boboli) |
|
|
; (16-ounce) |
| 2 |
tb |
Dijon mustard |
| 3/4 |
c |
Packed grated Gruyère cheese |
| 3/4 |
c |
Packed grated mozzarella cheese |
INSTRUCTIONS
Preheat oven to 400F. Saute bacon in heavy large skillet over medium
heat until brown and crisp. Using slotted spoon, transfer bacon to
paper towels and drain. Pour off drippings from skillet and discard.
Add cabbage to same skillet and saute until wilted, about 5 minutes.
Sprinkle caraway seeds and vinegar over and blend well. Season
cabbage mixture with salt and pepper.
Place pizza crust on heavy large baking sheet. Spread with mustard,
then cabbage mixture. Sprinkle with bacon. Top with cheeses,
spreading evenly. Bake pizza until cheeses melt and crust is crisp,
about 20 minutes.
Serves 4.
Bon Appetit November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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