Caramelized Vegetable Pizza

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* Exported from MasterCook *

 

Caramelized Vegetable Pizza

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Appetizer/Snack Fleischmann's Yeast

Pizza

 

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

3 small yellow onions -- cut in 1/2-inch wedges

1 large red bell pepper -- cut 1/4-inch strips

4 small plum tomatoes -- lengthwise quarters

1 cup shredded Provolone cheese

 

CRUST

3 cups all-purpose flour (3 to 3 1/2 cups)

1 package Fleischmann's® Rapid Rise Yeast

1 teaspoon salt

3/4 teaspoon medium-grind black pepper

1 cup very warm water (120º to 130ºF)

1 tablespoon olive oil

 

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 × 10-inch baking pan; roast

at 425ºF for 20 to 25 minutes or until onions are tender, stirring

occasionally. Set aside.

To make crust: In large bowl, combine 1 1/2 cups flour, undissolved

yeast, salt and pepper. Stir in water and oil. Stir in enough

remaining flour to make soft dough. Knead on lightly floured surface

until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10

minutes.

To make pizza: Roll or press dough to fit bottom and up sides of

greased 15 × 10-inch pan; top evenly with caramelized vegetables.

Sprinkle with cheese. Bake at 425ºF on bottom rack for 20 to 25

minutes or until cheese is melted and crust is golden brown. Cut into

16 appetizer-size portions; serve warm.

 

Source:

" Fleischmann's Yeast "

S(Internet address):

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

Yield:

" 1 (15 × 10-inch) pizza "

 

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Per serving: 145 Calories (kcal); 4g Total Fat; (26% calories from

fat); 5g Protein; 22g Carbohydrate; 6mg Cholesterol; 276mg Sodium

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

Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 26351 3152 0 0 0 0 1198 0 0 14 26366 0 20007

3728 0