Vegetarian Mediterranean Pizza |
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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 5 |
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This is a wonderful pizza! I got this recipe from the Alive magazine that I pick up at the health food store. Use whatever kind of crust you like. I make my own out of 1/2 whole wheat and 1/2 white flour. That gives you the goodness of whole wheat....but a lighter crust than using all whole wheat. I have added fresh spinach to the recipe...and it works wonderfully. For the best flavour, slightly blacken the grilled eggplant. My pic is not very good....but will post another when I make again. Enjoy! Ingredients:
1 unbaked pizza crust |
1 -2 tablespoon cornmeal |
1/4 cup ready-made bruschetta, flavour up to you |
1 -1 1/2 cup fresh baby spinach |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
2 artichoke hearts, cooked, canned and thinly sliced |
6 sun-dried tomatoes packed in oil, thinly sliced |
1 small eggplant, thinly sliced and grilled |
3 ounces mozzarella cheese, grated |
1 ounce asiago cheese, grated |
Directions:
1. Preheat oven to 450 degrees.
2. Shape and stretch dough into a 12 circle.
3. Sprinkle the counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan.
4. Spread bruschetta evenly over top. Sprinkle with basil and oregano.
5. Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top.
6. Bake for 12 - 15 minutes.
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