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| thru the garden pizza |
we all love a good slice but don't always like the way it makes us feel afterwards. this recipe uses just enough parmigiano-reggiano to round out the flavors of the pie sans the grease and calories of a typical slice served with shredded mozzarella.
prep: 20 minutes
bake time: 40 minutes to roast the vegetables + 20 minutes to cook the pie
ingredients:
- 1 thawed whole wheat pizza crust
- 1/4 cup cornmeal
- 1 lb. grape tomatoes (1 carton full)
- 3 cups fresh broccoli florets (i like to keep mine big and chunky)
- 1 lb. fresh mushrooms, quartered
- pinch of granulated garlic
- 1/8 teaspoon cayenne pepper
- olive oil
- 1 tablespoon butter
- salt + pepper to taste
pre-heat oven to 400 degrees. boil a large pot of water and salt it generously. give your broccoli florets a hot bath in the boiling water for about a minute, just enough time to soften them up a bit. drain them and spin them dry. next, place broccoli and whole grape tomatoes on a baking sheet and toss with olive oil, salt, pepper and a bit of cayenne to taste. be sure to use enough olive oil to coat all the veggies, you don't want them sticking to the pan (i also line my baking sheet with tin foil to make clean up a little faster). get the veggies in the oven and let them cook until they're edges are crispy and you see the roasty dark coloring on the skin of the tomatoes.
meanwhile, over medium heat, throw a few turns of olive oil in a saute pan and add mushrooms. let them absorb the oil for about 3 minutes and add 2 pats of butter. let them cook for another 5 mintutes or so and lastly add a little salt and pepper to season them.
while your mushrooms are going, toss the cornmeal on a clean, dry surface and start to work your dough into a pie. girls, take your rings off, diamonds puncture dough! stretch as much as you can, dough should be almost translucent when you're done. you'll also want to crank your oven up as high as it will go at this point (assuming your veggies are done, or close to done roasting). place your dough on a stone or the backside of a baking sheet. once all roasted veggies are thouroughly cooked and mushrooms are complete, top the pizza with all of the veggies and sprinkle cheese on top. drizzle the pie with olive oil and season it to taste with salt, pepper and granulated garlic. let it cook until edges are crispy and let stand about 10 minutes once it's done cooking so the toppings have time to set up. enjoy!
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