Tuesday, February 3, 2009

Pizza with Escarole, Roasted Peppers, and Olives

If the toppings of my Mexican Pizza recipe didn't appeal to you, here's another option for topping off the Pizza Dough recipe from 2/1/09. It has a bitter/salty combination that is scrumptious.

Take one prepared Pizza Dough and roll into a 12-inch circle on a floured surface. Place on a 12-inch pizza pan or a baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp the edges up to form a crust, then set aside.

Cut one yellow bell pepper in half, and discard the seeds and membranes. Place on a baking sheet lined with aluminum foil, flattening each half with your palm. Broil for 15 minutes until blackened, then place in a zip-top bag and let stand for 15 minutes. Peel away the skin, and slice into strips. Set aside.

Coat a large skillet with cooking spray and heat over medium-high heat. Add one cup vertically sliced red onion, 1/4 tsp. salt and 1/4 tsp. black pepper; saute 3 minutes. Add 1 tablespoon minced garlic (about 3 cloves) and saute another minute. Add 4 cups chopped escarole and cook 2 minutes until the escarole wilts. Remove from heat and stir in 1 tablespoon sherry vinegar.

Spread the escarole mixture evenly over your pizza crust. Top with 1/2 cup shredded vegan cheese (the original recipe used fontina but try the vegan mozzarella block from Galaxy Foods), the yellow pepper strips, and 6 chopped and pitted kalamata olives. Bake at 500 degrees for 14 minutes.

Remove the pizza from the oven and sprinkle with an additional 3 tablespoons 'cheese' (in place of Parmesan) and either 1 teaspoon chopped fresh oregano or 1/2 tsp. dried oregano (I used the latter). Bake an additional 2 minutes.

One-sixth of the pie is 240 calories.

Cost:
yellow bell pepper $1.58
red onion $1.43
escarole $1.99
vegan cheese $3.39
kalamata olives $4.99

No comments:

Post a Comment