Caramelized Vegetable Pizza

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* Exported from MasterCook *

 

Caramelized Vegetable Pizza

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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TOPPING

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon finely chopped garlic

1 teaspoon dried rosemary leaves -- crushed

1/2 teaspoon salt

2 small yellow onions -- cut into 1/2-inch

wedges

1 red bell pepper -- cut into 1/4-inch

strips

OR

2 small plum tomatoes -- cut into quarters

2/3 cup shredded Provolone cheese

 

CRUST

3/4 cup water (70º to 80ºF)

1 tablespoon olive oil

3/4 teaspoon salt

2 1/3 cups all-purpose flour

1 1/2 teaspoons Fleischmann's Bread Machine Yeast

1/2 teaspoon medium-grind black pepper

 

To make topping: In large bowl, combine oil, vinegar, garlic, rosemary and

salt; add onions and bell pepper, tossing to coat. Arrange in single layer

on foil-lined 15 x 10-inch baking pan; roast at 425 degrees F on bottom

rack for 20 to 25 minutes or until onions are tender, stirring

occasionally. Set aside.

 

To make crust: Measure all ingredients into bread machine pan in the order

suggested by manufacturer. Process on dough/manual cycle.

 

To make pizza: When cycle is complete, remove dough to floured surface. If

necessary, knead in enough flour to make dough easy to handle. Roll or

press dough to fit bottom and 1/2 inch up sides of greased 13 x 9-inch

pan; top evenly with caramelized vegetables. Sprinkle with cheese. Bake at

425(F on bottom rack for 20 to 25 minutes or until cheese is melted and

crust is golden brown. Cut into 12 appetizer-size portions; serve warm.

 

*Dough can be prepared in all-size bread machines.

 

Source:

" Fleischmann's Yeast "

S(Internet address):

" http://www.breadworld.com/index.html "

Yield:

" 1 (13 ¿ 9-inch) pizza "

 

 

 

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Per serving: 120 Calories (kcal); 3g Total Fat; (19% calories from fat); 3g

Protein; 21g Carbohydrate; 0mg Cholesterol; 224mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0