Vegetarian Planet: More pizzas

[Guest guest]

Here are two more pizza recipes. They use the Pizza Dough which I posted

yesterday.

 

Kathleen

 

 

* Exported from MasterCook *

 

Goat Cheese Pizzas With Tomato Confit

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 446

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pizza

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons peanut or canola or corn oil

1 cup sliced shallots

Salt and fresh-ground black pepper -- to taste

1 tablespoon butter

2 1/2 cups chopped plum tomatoes

1 tablespoon sugar

3 tablespoons red wine vinegar

1/2 teaspoon dried thyme

2 garlic cloves -- minced

1/2 Pizza Dough (Emmons)

(See separate recipe)

1 tablespoon cornmeal

1/4 cup soft mild chevre

(goat cheese)

OR crumbled feta cheese

 

Makes 2 pizzas (serves 2)

 

The tomatoes on this pizza are confit-- " preserved " --with vinegar and sugar,

and the result is intense tomato flavor. The fried shallots, a popular

Vietnamese garnish on salads and soups, suit the sweet tomato confit and

add texture to every bite. Don't worry that the 3 tablespoons oil will

make for a greasy pizza; the oil is used to crisp the shallots, and most of

it remains in the pan.

 

1. In a small skillet, heat the oil over medium-high heat. When it is

quite hot, add the shallots. Let them fry until they are crispy and brown,

but not burnt. (Remove a few slices to paper towels to test whether they

are crispy.) Remove the shallots with a slotted spoon onto paper towels.

Season them with salt and pepper.

 

2. In a large, heavy pot over medium heat, melt the butter. As it begins

to brown, add the tomatoes and the sugar. Cook the tomatoes for 10 to 15

minutes, stirring frequently, until most of the liquid is gone. Add the

red wine vinegar, thyme, and garlic. Simmer the confit, uncovered, for 15

minutes or until it has thickened considerably, gently stirring it

occasionally during the cooking. Season with salt and pepper, and take it

off the heat.

 

3. Preheat the oven to 450 F. Roll out each ball of dough on a floured

surface to a round about 8 inches in diameter. Transfer both rounds to a

baking sheet sprinkled with the cornmeal (you : may need two baking sheets,

depending on their size). Bake the pizzas without topping for 4 minutes;

do not let them brown.

 

4. Remove the baking sheet(s) from the oven. If the pizza rounds have

inflated, poke them with a knife. Spread the tomato confit onto the two

rounds. Dot the pizzas with the goat cheese or feta cheese. Return the

rounds to the oven for 5 : minutes more. Remove the pizzas from the oven,

and top them with the shallots. Cut the pizzas into quarters, and serve.

 

Converted by MC_Buster.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 656 Calories (kcal); 33g Total Fat; (44% calories from fat);

14g Protein; 81g Carbohydrate; 22mg Cholesterol; 677mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 6

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 1074 1358 0 0 0 0 0 0 0 0 0 0 25006 0 0

 

 

* Exported from MasterCook *

 

Shiitake And Potato Pizzas

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 444

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pizza

Potatoes Vegetables

Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 yellow Finn or red new potatoes -- cut in half

2 tablespoons olive oil

2 cups sliced onions

2 garlic cloves -- minced

2 cups sliced shiitake mushroom caps -- (discard the stems)

Salt and fresh-ground black pepper -- to taste

1/2 Pizza Dough (Emmons)

2 balls (See separate recipe)

1 tablespoon cornmeal

1/4 cup grated Parmesan cheese

1 tablespoon chopped oregano

 

Makes 2 pizzas (serves 2)

 

People who have just come back from Italy tell me about I' the wonderful

pizzas they've had-pizza with fried eggs, pizza with whole olives, dessert

pizzas, fish pizzas! Potato pizza is something I've heard a lot about.

These individual potato pizzas with shiitakes are one of those dishes whose

sum is greater than the parts.

 

1. Bring a pot of salted water to a boil. Add the potatoes, and cook them

until they are just tender (check them often; they must not overcook, or

they will break into pieces). Drain them and let them cool.

 

2. Meanwhile, heat the oil in a large skillet over medium heat, and add

the onions. Cook them, stirring occasionally, for 5 minutes. Add the

garlic and the mushrooms, and cook, stirring frequently, for 10 minutes.

Season with salt and pepper. Then slice the cooked potatoes into thin oval

rounds.

 

3. Preheat the oven to 450 F. On a floured surface, roll out one ball of

dough to a round about 8 inches in diameter. Sprinkle a baking sheet with

the cornmeal, and place the round on the baking sheet. Roll out the second

ball, and place the round on the baking sheet (or on another one, if

necessary). Place the potato slices on top of the two rounds. Top the

potatoes with the shiitake-onion mixture.

 

4. Bake the pizzas for 10 minutes, or until the crust is firm. Sprinkle

them with the Parmesan cheese and oregano, cut them into quarters, and serve.

 

Variation: Instead of the oregano, a tablespoon of truffle oil drizzled

over the finished pizza is sublime.

 

Converted by MC_Buster.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1229 Calories (kcal); 22g Total Fat; (14% calories from fat);

37g Protein; 252g Carbohydrate; 8mg Cholesterol; 760mg Sodium

Food Exchanges: 15 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 904716 0 0 0 901365 0 0 0 0 0 1016

 

 

schuller