Guest guest Posted April 9, 1999 Report Share Posted April 9, 1999 * Exported from MasterCook * Quick Pizza Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound self-raising white flour 1 tsp salt 4 ounces vegetable margarine or butter 1/2 pint milk salt and pepper olive oil 3 14 oz cans chopped tomatoes 1. Stir the flour and salt into a bowl, then rub in the margarine or butter until the mixture looks like fine breadcrumbs. Add the milk and mix to a soft dough. 2. Turn out onto a lightly floured surface and knead until smooth. Roll out the dough to the size and shape of your choice and place on a baking sheet(s). 3. Spread with the tomatoes and add the topping(s) of your choice. Season with salt and pepper and drizzle over a little olive oil. Leave in a warm place for 20-30 minutes or until puffy around the edges. 4. Bake in the oven at 220øC/425øF/Gas Mark 7 for 20-30 minutes (depending on size) or until golden brown and bubbling. Suggested toppings: You can put almost anything you fancy on a pizza, These are just some suggestions: roasted peppers; mushrooms fried in oil and garlic; cheese; aubergine, courgettes or baby onions, cut into chunks or sliced and saut‚ed in olive oil; fresh tomatoes, sliced. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Veggie Pizza Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz Boboli crust 2 carrots -- shredded 1 zucchini -- sliced 2 cloves garlic -- minced 1 tablespoon olive oil 1 11.5 oz jar black bean dip 1/2 cup chunky salsa 1 cup Monterey Jack cheese w/peppers -- shredded Bake bread shell on a baking sheet at 350 degrees F for 5 minutes. Meanwhile, cook carrot, zucchini, and garlic in oil in a skillet over medium heat, stirring constantly, 3-5 minutes or until crisp-tender. Spread bean dip over bread shell, then top with salsa and vegetables. Sprinkle with cheese. Bake at 350 degrees F for 10 minutes or until cheese melts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taverna Pizza Recipe By : Veggie Life, March, 1999 Serving Size : 4 Preparation Time :0:00 Categories : Beans Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole wheat tortillas 1 15 oz can garbanzo beans 3 cloves garlic 1 tablespoon lemon juice 2 teaspoons olive oil 1/3 cup roughly chopped mint leaves 8 kalamata or other ripe olives -- pitted & sliced 4 ounces feta cheese (or soy alternative) -- crumbled 1 red bell pepper, sliced -- into 1/4 " rings 1 green bell pepper, sliced -- into 1/4 " rings cooking spray Preheat oven to 425 ° F. Lightly spray 2 baking sheets (to bake 2 tortillas on each sheet). Drain liquid from beans and reserve. In a blender or food processor, combine beans, garlic, lemon juice, and olive oil. Process until smooth, adding 3 to 4 tablespoons of bean liquid as needed for a smooth puree. Spread 1/4 of the bean mixture onto each tortilla. Sprinkle mint leaves and olives on tip of each. Crumble feta equally over each pizza and layer pepper rings over all. Bake 15 minutes total, switching baking sheets on oven racks halfway through cooking. Cut into wedges and serve immediately. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.