Saturday, January 19, 2008

Recipe-Best Veggie Pizza

I got this from Food Network and tweeked it slightly- more veggies & added wine.

  • 1 tablespoon olive oil
  • 16 ounces mushrooms, sliced
  • 1 medium red onion, sliced
  • 2 cloves garlic, minced
  • 1 (10-ounce) baked pizza crust
  • 1 cup spaghetti sauce
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup chianti wine (or any other red wine)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup thinly sliced fresh basil leaves

Preheat the oven to 450 degrees F. Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes. Stir in the garlic and remove from the heat.

Reconstitute the tomatoes in the 1/2 cup red wine @ 5 minutes. Toss remaining red wine- do not attempt to drink- I tried and it tasted like blood. Place the pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with basil, cut into 8 slices and serve. This pizza is also divinely good topped with crisp bacon crumbles.

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