| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dishes, Vegetarian, Vegetables, Pies & past |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry vermouth |
| 5 1/2 |
ts |
Grated lemon rind |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Red onion; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried thyme |
| 6 |
|
Black peppercorns |
| 1 |
c |
Sliced zucchini |
| 1 |
c |
Yellow squash; sliced |
| 1/2 |
c |
Chopped red bell pepper |
| 3 |
c |
Sliced cremini mushrooms (about 1/2 pound) |
| 1 |
|
Italian cheese-flavored pizza crust such as Boboli ((1 -pound) |
| 3/4 |
c |
Crumbled feta cheese (3 ounces) |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
In this recipe, the vegetables are cooked in a flavorful citrus-vermouth
mixture. You can, however, skip the procedure and use plain steamed or
sauteted vegetables. A strong extra-virgin olive oil is a must for flavor,
as its drizzled over the pizza at the very end.
Preheat oven to 375 degrees. Combine first 7 ingredients in a large
saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce
heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well;
discard liquid and peppercorns. Place pizza crust on a baking sheet.
Sprinkle with half of beta; top with vegetable mixture. Sprinkle with
remaining feta and parsley. Bake at 375 degrees for 10 minutes or until
thoroughly heated (cheese will not melt). Drizzle with olive oil. Yield: 6
servings (serving size: 1 wedge).
CALORIES 296 (29% from fat); FAT 9.5g (sat 3.8g, mono 4g, poly 1.3g);
PROTEIN 12.8g; CARB 39.4g; FIBER 2.6g: CHOL 19mg; IRON 3mg; SODIUM 657mg;
CALC 165mg
Recipe by: Cooking Light, September 1997, page 97
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 08, 1997
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