We have these a lot during Lent. They are SO tasty! I like to make cous cous on the side.
Here's my spin on a quick greek pizza.
1 bag of pita bread
2 packages Feta cheese or 1 bag mozzarella cheese
canned olives
purple onion diced
4 roma tomatoes diced (or canned tomatoes work too)
hummus spread
Spread hummus on pitas. Sprinkle with cheese of choice. Layer with diced onions, tomatoes, olives and any other toppings. Bake in oven until pitas are a little crispy and cheese is melted. I usually make them in our toaster oven on "broil" for about 8 minutes.
Showing posts with label Pizzas. Show all posts
Showing posts with label Pizzas. Show all posts
Monday, September 14, 2009
Roasted Fall Vegetable Pizza with Ricotta Cheese
I got this from Martha Stewart's site and I loved it. I made this for our supper club last fall and I think some of the veggies did not cook long enough, the cook time for the veggies was longer for us than described in the recipe. I think that would have enhanced the overall taste much more, but we really enjoyed it!
ROASTED VEGETABLES
With just salt, pepper, a bit of oil, and a hot oven, nearly every vegetable becomes sublime.
To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 8; Makes about 12 cups
* 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
* 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
* 1 pound medium red onions (about 2 to 3), peeled and quartered
* 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
* 4 to 6 garlic cloves, peeled and smashed
* 3 tablespoons olive oil
* Coarse salt and ground pepper
Directions
1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
PIZZA:
Serves 4
* Olive oil, for baking sheet and drizzling
* Flour, for dusting surface
* 1 pound store-bought pizza dough, fresh, or thawed if frozen
* 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
* 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
* 1 cup part-skim ricotta cheese
* 1 tablespoon fresh rosemary leaves (optional)
* Coarse salt and ground pepper
Directions
1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
ROASTED VEGETABLES
With just salt, pepper, a bit of oil, and a hot oven, nearly every vegetable becomes sublime.
To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 8; Makes about 12 cups
* 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
* 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
* 1 pound medium red onions (about 2 to 3), peeled and quartered
* 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
* 4 to 6 garlic cloves, peeled and smashed
* 3 tablespoons olive oil
* Coarse salt and ground pepper
Directions
1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
PIZZA:
Serves 4
* Olive oil, for baking sheet and drizzling
* Flour, for dusting surface
* 1 pound store-bought pizza dough, fresh, or thawed if frozen
* 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
* 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
* 1 cup part-skim ricotta cheese
* 1 tablespoon fresh rosemary leaves (optional)
* Coarse salt and ground pepper
Directions
1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
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