Ultimate Vegetarian - Grilled Vegetable Barbecue Pita Pizzas

[Guest guest]

Sorry for sending the Squash recipe from this cookbook yesterday and today.

 

We tried a version of these last weekend. Not much fits on the pita

breads. But, we were camping and they made an easy base for pizza.

 

Kathleen

 

* Exported from MasterCook *

 

Grilled Vegetable Barbecue Pita Pizzas

 

Recipe By : The Ultimate Vegetarian Cookbook by Paul Gayler, page 144

Serving Size : 1 Preparation Time :0:00

Categories : Pizza Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 zucchini -- sliced

1 red pepper -- seeded and quartered

1 small red onion -- thinly sliced

6 large tomatoes -- seeded and chopped

4 tablespoons Zhug Relish -- (see recipe below)

1 clove garlic -- crushed

1/2 cup olive oil

8 mini pita breads

5 1/2 ounces feta cheese -- coarsely grated

salt and freshly ground pepper

***SPINACH AND MUSHROOM PITA PIZZA***

2 tablespoons olive oil

4 cloves garlic -- sliced

3/4 cup sliced mushrooms

1/4 pound spinach

pine nuts

Parmesan cheese

nutmeg

***FENNEL & MOZZARELLA PITA PIZZA***

2 fennel bulbs -- thinly sliced

4 tablespoons olive oil

4 tablespoons Olivada -- (see recipe below)

2 zucchini -- thinly sliced

6 sun-dried tomatoes -- sliced

 

The variations for toppings on these little pizzas are endless. Here are

three of my favorites, but make the most of a long, hot summer and

experiment with toppings of your own.

 

1. Place the zucchini, pepper, and onion pieces on skewers that have been

soaked in water; baste with oil and season well. Barbecue the vegetables

for 25 minutes, turning until well charred. Remove the skewers.

 

2. Mix the chopped tomato with the zhug relish. Blend together with

garlic and oil and brush over one side of each pita, then spread with the

tomato and zhug relish.

 

3. Arrange the vegetables on the pitas. Top with feta and barbecue for

2-3 minutes. Wrap loosely in fol and barbecue for 2-3 minutes more. Serve

hot.

 

SPINACH AND MUSHROOM PITA PIZZAS: Heat 2 tablespoons of olive oil and

saute 4 sliced garlic cloves over low heat for 8 minutes. Add 3/4 cup

sliced mushrooms and saute for 3 minutes. Stir in 1/4 pound spinach. Add

nutmeg and season. Spoon onto the pitas, then top with pine nuts and

Parmesan shavings. Barbecue as above.

 

FENNEL & MOZZARELLA PITA PIZZA: Slice 2 fennel bulbs thinly; baste with 4

tablespoons of olive oil. Bake at 400F for 3 minutes. Spread 4

tablespoons of Olivada over the pitas, then top with the fennel, 2 thinly

sliced zucchini and 6 sliced sun-dried tomatoes. Brush with olive oil and

top with mozzarella. Barbecue as above.

 

ZHUG: 3 garlic cloves, roughly chopped, 1/2 teaspoon coriander seeds, 1/2

teaspoon cumin seeds, 2 red chilies, halved and seeded 4 tablespoons olive

oil, and 1 large onion grated. Dry roast the garlic, coriander, cumin, and

chilies in a dry skillet over low heat, for 5 minutes. Add the oil, stir

in the onion, and continue to cook for 10 minutes longer. Set aside to

cool. (From page 67)

 

OLIVADA: Makes 3/4 cup. 1 cup pitted black olives, finely chopped, 2

garlic cloves, 4 tablespoons olive oil, and salt and freshly ground

pepper. Blend all the ingredients to a coarse puree in a blender or food

processor. Transfer to a bowl, cover, and store in the refrigerator for up

to 4 days. (From page 45.)

 

Preparation & cooking time: 1 hour. Serves 4 Nutritional

notes: calories 671; protein 1.5g; carbohydrates 53g; total fat 46g; of

which saturated fat 11g; fiber 5g; sodium 1020mg.

 

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