Thursday, January 25, 2007

Vegetarian Pizza

This is one of those freebie recipes at the grocery store that is just fantastic!

1 Italian bread shell (boboli)
Ricotta cheese (the recipe calls for 16oz, but I think 8oz is plenty)
2 cloves garlic, minced
2-1/2 cups fresh spinach (this is going to be a huge's okay. It shrinks down to just the right amount)
2 teaspoons crushed oregano
2 cups (8 oz) shredded mozzarella cheese (for God's sake, use the whole milk version. Once you've tasted it, the low fat type tastes like plastic)
1/2 cup roasted red bell pepper strips (see how-to at end)
1/2 cup sliced black olives (I don't like olives, so I substitute sauteed mushrooms)
1/2 cup (2 oz) grated Parmesan cheese

1. Preheat oven to 450 degrees
2. Place bread shell on baking sheet.
3. In bowl combine ricotta and garlic. Spread over bread shell.
4. Sprinkle with spinach and oregano (sprinkle? Mound is a better word)
5. Top with mozzarella, roasted pepper, olives and Parmesan (it's going to be tricky, but you can do it)
6. Bake about 10 minutes or until heated through and cheese melts.
Garnish with fresh oregano, if desired.

Servers 4.

To roast bell peppers:
Broil whole peppers until charred on all sides (keep watching and turning). Place blackened peppers in a large resealable bag for 5 minutes. When cool, peel off the black skin. Remove seeds. Cut peppers into thin strips.

possible additions to the toppings:
fresh tomato
chopped fresh flat-leaf parsley
1/2 cup fresh pesto



Blogger Very Mary said...

Here in Appalachia, our free recipe cards include things like possum and ramps. Wanna visit?

8:56 PM  
Blogger silverlight said...

sounds tasty. Excect I would have to use tomato. Peppers and I don't like each other.

6:09 PM  
Anonymous Anonymous said...

Sounds great Barb!! My kids are drooling as I'm reading the ingredients out loud! :)

4:27 PM  

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