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Written by Mayhem Editor
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Thursday, 05 May 2005 |
 I really don’t consider pizza a real pizza unless it is stuffed and comes from Chicago. However, we can’t always eat a wonderfully greasy fattening pizza. So, as a light alternative that is healthy and still pretty tasty, here is my Vegetarian Pizza.
INGREDIENTS:
- 6oz. Can of Low Sodium Tomato Paste
- 14.5 oz. Can of Italian Style Stewed Tomatoes
- 2 – Teaspoons red wine vinegar
- 2 – Tablespoons freshly snipped Cilantro
- ½ Cup Crumbled Feta Cheese
- 1½ Cups Shredded part-skim Mozzarella Cheese
- 3 Cups of sliced and/or julienne vegetables, such as mushrooms, zucchini, carrots, eggplant, onions, peppers or small flowerets of broccoli and cauliflower.
DIRECTIONS:
1. Preheat oven to 450 degrees. Place Boboli Crust on Pizza Pan or Pizza Stone.
2. In a Blender or Food Processor, place the stewed tomatoes, tomato paste, cilantro and red wine vinegar. Cover and blend or process until smooth. Spread sauce mixture onto Boboli crust.
3. Place Vegetable mixture in a steamer basket over simmering water for 3 to 5 minutes or until crisp and slightly tender; drain and place on top of sauce covered pizza crust.
4. Sprinkle with the Mozzarella and Feta Cheese. Place in 450 degree oven for 10-15 minutes or until cheese is bubbly and melted.
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