Salad Bar Pizza
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 1 tb Fresh basil leaves (or 1
- 1/4 c Water
- 2 c Plain tomato sauce whole-wheat crusts
- Rings, sliced red onion, teaspoon dried) julienne carrots)
- 2 Prepared 9-inch deep-dish
- 2 ts Olive oil mozzarella cheese
- Cauliflower florets, red and teaspoon dried) yellow bell pepper
- 3 lg Cloves garlic, minced
- 4 tb Grated Parmesan cheese
- 1 tb Fresh oregano leaves (or 1
- 1 lb Cut-up fresh vegetables pepper (broccoli buds,
- 2 c Shredded skim-milk
- Salt and coarse-ground black
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 425 degrees F. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium-low heat. Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes.
- Makes two 9-inch deep-dish pizzas.
- Nutrients (per quarter of a pizza): Calories 277 Protein 14.2 grams Fat 6.5 grams Cholesterol 15.0 mg Fiber 4.1 grams Sodium 1130 mg
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon