Vegetable Pizza With Feta Cheese

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Vegetable Pizza With Feta Cheese

 

1/2 cup dry vermouth

5 1/2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons red onion, chopped

1/2 teaspoon salt

1/4 teaspoon dried thyme

6 black peppercorns

1 cup sliced zucchini

1 cup yellow squash, sliced

1/2 cup chopped red bell pepper

3 cups sliced cremini mushrooms, about 1/2 pound

1 italian cheese-flavored pizza crust, such as boboli, 1 pound

3/4 cup crumbled feta cheese

1 tablespoon chopped fresh parsley

1 tablespoon extra-virgin olive oil

 

In this recipe, the vegetables are cooked in a flavorful citrus-vermouth

mixture. You can, however, skip the procedure and use plain steamed or sauteed

vegetables. A strong extra-virgin olive oil is a must for flavor, as its

drizzled over the pizza at the very end.

Preheat oven to 375 degrees.

Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini,

squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms;

simmer 2 minutes. Drain well; discard liquid and peppercorns.

Place pizza crust on a baking sheet. Sprinkle with half of beta; top with

vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375 degrees

for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with

olive oil. Serves 6.

 

 

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