Magazine article Sunset

Roasted Vegetable Pizza

Magazine article Sunset

Roasted Vegetable Pizza

Article excerpt

Topped with arugula, this pie is healthy and hearty

Bistro-style eating is here. Or, to put it another way, wholesome, casual foods that require little last-minute preparation are the rage at smart restaurants.

This nutritious, salad-topped pizza features flavorful slow-roasted vegetables you make ahead (you can prepare the quick pizza crusts in advance as well). Shortly before serving, simply distribute the vegetables over the crusts and heat for 5 minutes in the oven. Top with arugula (thinly slice the leaves if they are large) and a few delicious shavings of parmesan, and drizzle a savory dressing over all.

The pizza crusts can be quickly prepared from thawed frozen bread dough. For an even speedier option, purchase prepared individual-size pizza shells.

Bistro Pizza Salad

1 pound mushrooms, rinsed 2 medium-size (about 3/4 lb. total) onions 1 medium-size (about 1 1/4 lb.) eggplant, ends trimmed 3/4 pound (about 4 medium-size) Roma-type tomatoes, cored 2 tablespoons olive or salad oil 1 loaf (1 lb.) frozen bread dough, thawed 1/2 cup chopped canned roasted red peppers 4 cups (about 3 oz.) lightly packed arugula leaves, tough stems removed, rinsed and drained 3/4 cup (about 2 oz.) shaved parmesan cheese

Balsamic-Dijon dressing (recipe follows)

Slice mushrooms 1/2 inch thick. Cut onions into wedges about 1/2 inch thick in center and eggplant into about inch cubes. Cut tomatoes crosswise into 1/4-inch slices; set aside.

In a 450 [degrees] oven, heat oil in a 10- by 15-inch baking pan just until hot. Remove pan and add mushrooms, onions, and eggplant; return to oven and cook until just golden, about 45 minutes, turning vegetables every 15 minutes. …

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