Thursday, December 06, 2007

Rainbow Pizza

I liked this recipe when I saw it in the September 2007 issue of Vegetarian Times. It's simple, doesn't use tomato sauce (I like white pizzas), and is very colorful. I used ricotta cheese instead of goat cheese, because I hate goat cheese, and this change worked really nicely. I also didn't use a red onion because our red onion died.

It is worth noting that I cut myself very badly while slicing up the food. This is not anything special actually because I injure myself all the time. I finished making the pizza with one hand, which demonstrates that this is a very easy recipe to make. I am now bandaged and a-okay. :)

The pizza was good and it was very pretty with all the colors, and we loved the crushed red pepper on top. However, it wasn't anything super special so we probably won't make it again.


Rainbow Pizza

4 tsp plus 1 Tbsp olive oil, divided
2 1-lb pkgs refrigerated pizza dough
3 cloves garlic, minced (1 Tbsp)
1 4-oz log goat cheese
3 cups shredded fontina cheese
2 zucchini, cut into 1/4-inch rounds (8 oz)
1 1/2 cups yellow and red cherry tomatoes, sliced (8 oz)
1 yellow squash, cut into 1/8-inch rounds (4 oz)
1/2 cup sliced red onion
1/2 small orange bell pepper, diced (1/3 cup)
Red pepper flakes, optional

1. Preheat oven to 475. Coat 17-x-12-inch baking sheet with 2 tsp oil or line with parchment paper. Press doughs together to form a ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape. Mix garlic and 2 tsp oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border.

2. Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 Tbsp oil.

3. Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.

Yield: 10 servings

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