Pizzas #2

[Guest guest]

* Exported from MasterCook *

 

GREEK ISLES PIZZA

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Greek Italian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium eggplant*

1 teaspoon salt*

1 pizza crust -- (12-inch)

2 tablespoons olive oil -- divided

3 plum tomatoes -- sliced

1/4 pound kalamata olives -- pitted and halved,

or

1/2 cup pitted ripe olives -- halved

2 garlic cloves -- minced

1 tablespoon chopped fresh parsley or

1 teaspoon dried parsley flakes

1/2 teaspoon dried oregano

2 cups pizza blend shredded cheese -- (8 ounces)

Garnish: fresh oregano sprigs

 

Peel eggplant, and cut into 1-inch cubes. Sprinkle with salt, and press gently

between paper towels; set aside.

 

Brush pizza crust with 1 tablespoon olive oil. Arrange tomato slices over

crust. Sprinkle with eggplant, olive halves, and next 4 ingredients. Drizzle

with remaining 1 tablespoon olive oil.

 

Bake at 400ø for 20 minutes. Garnish, if desired. Makes 4 to 6 servings.

 

*You may substitute 1 medium-size green bell pepper, cut into rings, for

eggplant, and omit salt.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Pizza Bianco

 

Recipe By : Olive Garden

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Italian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 12-inch ready-to-serve Italian bread shell -- pizza crust

*CHEESE FILLING*

1/2 cup ricotta cheese

1/4 cup Parmesan cheese

1/4 cup mozzarella cheese -- shredded

1/4 cup fontina cheese -- shredded

1 tablespoon minced onion

1 1/2 tablespoons milk

*TOPPINGS*

1/4 cup green onions

1/3 cup black olives

1/3 cup tomatoes -- seeded

1/2 cup mozzarella cheese -- shredded

1 tablespoon Parmesan cheese

sprinkle basil

sprinkle oregano

 

Combine all ingredients for the cheese filling and mix thoroughly. Spread

evenly over pizza crust.

Chop vegetable toppings and mix together. Sprinkle vegetables over crust.

Top with mozzarella and Parmesan cheeses. Sprinkle top with basil and oregano.

Bake at 375 ° for 8-10 minutes or until filling is hot and cheese has

melted.

Cut into 8 wedges and serve.

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Portobello Mushroom Pizza With Spelt Crust

 

Recipe By : Vegetarian Times Magazine, May 1998, page 43

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup warm water

1/4 teaspoon active dry yeast

1 pinch sugar

1 1/2 cups spelt flour

1/2 teaspoon salt

2 1/2 tablespoons olive oil

2 portobello mushroom caps

thinly sliced (2 to 3)

3/4 cup prepared tomato sauce

1 cup shredded low-fat mozzarella cheese or soy

cheese

 

Wheat-Free 8 SERVINGS VEGAN

 

Allergy sufferers can eat pizza with this rich, flavorful, spelt crust that

is similar to a whole wheat crust. If you prefer a lighter crust,

substitute 1/2 cup of oat flour for 1/2 cup of the spelt flour.

 

In small bowl, combine water, yeast and sugar and stir to dissolve. Let

stand until foamy, about 5 minutes.

 

In food processor, combine flour and salt and pulse to mix. With machine

running, add dissolved yeast through feed tube and process until mixture is

crumbly. Keep machine running and add 2 tablespoons oil and process just

until dough forms a ball, adding 1 to 2 more tablespoons flour if dough is

too sticky. Turn dough our onto lightly floured surface and knead briefly.

Cover with plastic wrap or a clean kitchen towel and let rise 45 minutes.

Punch down dough, knead it several times, then flatten into a circle.

Using a floured rolling pin, roll dough our into a 12-inch circle.

Transfer dough to pizza pan or baking sheet.

 

Preheat oven to 450 degrees. In small skillet, heat remaining 1/2

tablespoon oil over medium-high heat. Add mushrooms and cook, stirring

often, until softened, about 3 minutes. Using slotted spoon, remove

mushrooms to paper towels to drain. Spread pizza dough with tomato sauce,

sprinkle evenly with cheese and distribute mushrooms over cheese. Bake on

lowest oven rack until cheese has melted and crust has turned golden brown,

20 to 25 minutes. Serve hot.

 

PER SLICE: 184 CAL.; 12G PROT.; 7G TOTAL FAT (3G SAT. FAT); 21G CARB.;

19MG CHOL.; 438MG SOD.; 5G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -