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When you don't want to wait for yeast to do its thing, here's a quick and easy (not to mention tasty) way to get your fill of vegetables, pizza-style. The biscuit-type crust is pre-baked to prevent the large amount of topping from wreaking havoc à la "the soggies." Mix all the toppings together or, for a fancier version like the one we made here, divide the pie and its toppings into four distinct quarters. This second method also helps if your pizza-eating neighbor doesn't like mushrooms... and you'll only eat broccoli. (Wouldn't every parent be so happy if the children agreed!) Individually wrapped wedges can successfully make the journey to your favorite lunchtime location, too.
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup milk
1 to 2 tablespoons olive oil or garlic oil*, divided
1/2 medium broccoli crown, cut into bite-sized florets
1 small yellow summer squash, sliced into 1/8-inch rounds
1 1/2 cups sliced mushrooms, 1/16 to 1/8-inch thick
3 tablespoons pizza or marinara sauce
3 cloves garlic, finely minced
1/2 cup part-skim ricotta cheese
8 to 9 pitted whole black olives, diced
one-half 7-ounce jar roasted red peppers, drained and diced
2 ounces feta cheese, crumbled
1/2 cup shredded part-skim mozzarella cheese
*If you don't want to use oil, sauté the vegetables in a little water or broth instead.
Preheat your oven to 425°F, and sprinkle a 12-inch round pizza pan with cornmeal.
Crust: Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter with two knives, a pastry blender or a food processor until the mixture resembles coarse crumbs. Add the milk gradually until a smooth, soft (but not sticky) dough forms.
Roll the dough out on a floured work surface to a 13-inch round, and place it in the pan, crimping up the edges. Set it aside.
Filling: Sauté the raw vegetables in the olive oil in three separate batches, the broccoli just until bright green and crisp-tender, and the squash and mushrooms just until softened. Set them aside to cool.
Just before the toppings are ready, bake the crust in a preheated 425°F oven for about 5 minutes. Let cool.
Spread the tomato sauce over the cooled pizza crust, sprinkle with the minced garlic, and dollop scant tablespoonfuls of ricotta at random intervals over the sauce, flattening them slightly. Mix the olives with the mushrooms and top the pizza in quarters with squash, red peppers, mushrooms and olives, and broccoli (or just combine everything and top). Sprinkle on the feta and then the mozzarella cheeses.
Bake the pizza in a preheated 425°F oven for 15 to 17 minutes, or until the crust is crisp and the cheese has melted. Cool slightly before devouring. Yield: 1 pizza, 8 servings.
Nutrition information per serving (1 slice, 139g): 206 cal, 9.3g fat, 8g protein, 21g complex carbohydrates, 1g sugar, 2g dietary fiber, 24mg cholesterol, 262mg sodium, 327mg potassium, 170RE vitamin A, 28mg vitamin C, 2mg iron, 220mg calcium, 188mg phosphorus.