Ok, I’m really working for you here because if you have reluctant veggie eaters this will score with them. The picture shows a Boboli crust and some of the extra toppings added from the list below in addition to the hidden veggies in the sauce. See the list of options at the end for finding various forms of pizza crust, and remember when chopping your veggies that with, “Half the plate, (you will) feel great!” (Add leftover chopped meat on top for your carnivores if they complain too much, and why not make extras for lunches the next day?)
Ingredients:
1/2 red bell pepper -- cut in large chunks
1/2 onion -- cut in chunks
1 garlic clove(s) -- just peeled; add more if desired
14 oz(s) crushed tomatoes
2 cup(s) mustard greens -- chopped very fine; or any greens
4 oz(s) chopped mushrooms -- 4 oz. = approx. 1 c.
1 tsp oregano
1/2 tsp cumin -- or paprika
1 cup(s) monterey jack cheese -- shredded; or mozzarela
1 pizza dough/crust -- medium sized
Directions
Prep Work: Chop vegetables and store together. Shred cheese. Make pizza dough if needed.
1. Chop all vegetables. Place only bell pepper, onion and garlic on baking sheet. Sprinkle with olive oil.
2. Place under boiler approx. 8” from heat for 15 min. Stir once or twice during that time.
3. Meanwhile, pour tomatoes and mustard greens into large skillet on stove top, cover and simmer gently while vegetables broil. (Add a few Tbsp. water or wine if too dry to simmer.)
4. Change oven setting from broil to bake at 400 degrees. Remove tray and let pepper, onion and garlic cool slightly. Place in food processor or blender and pulse just long enough to make very small pieces. (Add mushrooms here if not putting on top.) Add vegetables to tomato sauce on stove along with oregano and cumin. Simmer just until liquid disappears and sauce is not “runny”. Salt to taste.
5. Place crust on oiled baking sheet and top with sauce, cheese and then mushrooms. For the veggie-shy, just top with cheese.
6. Bake until cheese melts and browns just slightly on the edges; approx. 12-15 min. Slide pizza onto large cutting board and cut with pizza roller or knife.
PIZZA CRUST OPTIONS:
- Check the cheese section for uncooked pizza dough.
(Trader Joe’s and Henry’s Marketplace sell it.)
- Make your own pizza dough.
- Purchase a “Boboli” or similar shrink wrapped crust.
- Use flat bread, pita bread or slice a loaf of french bread horizontally.TIME SAVER: If you like veggies on top of your pizza, then skip the blending step in #4 and just chop the vegetables into small bite-sized pieces instead of larger chunks before roasting them. Placed on top with the mushrooms and any other extra toppings you want to try. (See below)
ADDITIONAL TOPPINGS: sliced fresh bell pepper or in olive oil from a jar, cilantro, red pepper flakes, olives, pineapple, pepperoni, sausage, artichoke hearts…to name a few
EXTRA VEGGIES?: The last two times I made this I also roasted a tray of brussels sprouts cut in half and lightly coated with olive oil. They came out sooner than the onions, etc., but I blended them as well and in they went into the sauce. No one will ever know.
“The cancer protection we get from Brussels sprouts is largely related to four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian. Research has shown that Brussels sprouts offer these cancer-preventive components in special combination.” They have more glucosinolates than any other cruciferous vegetable. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10
OTL 2011
