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* Exported from MasterCook *

 

Baby Pimiento Pizzas (Roasted Peppers)

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 0 Preparation Time :0:00

Categories : Summer

 

Amount Measure Ingredient -- Preparation Method

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

PIZZA BASE:

8 ounces unseasoned whole-grain flour -- sieved

1 teaspoon salt-free baking powder

1/4 teaspoon salt

1 1/2 tablespoons sunflower or olive oil

extra oil as needed

1/2 cup water

TOMATO SAUCE:

1/2 whole onion -- peeled, finely chopped

1 1/2 tablespoons sunflower oil

1 clove -- peeled, crushed

2 ounces carrots -- peeled, finely grated

2/3 cup tomato or mixed vegetable juice

1/3 cup tomato puree

1 teaspoon dried oregano

2 teaspoons dried basil

salt

CHEEZ SAUCE:

14 ounces red pimientos -- drained

4 ounces sunflower seeds

1 teaspoon dried dill

1 teaspoon lemon juice

1 tablespoon chopped onion

1/2 clove

salt

4 ounces cashews

TOPPING:

1/2 whole onion -- peeled, finely chopped

1 green pepper -- deseeded, finely chopped

2 ounces pitted black olives -- chopped

 

1. Lightly oil a large baking tray and set aside. In a large bowl combine the

flour, baking powder and salt and mix well. Add the oil and water, mixing until

all the ingredients are moistened. Work into a dough with hands and knead for 5

minutes. Divide the mixture into eight pieces, rolling into small balls. Then,

using a rolling pin, roll each ball out into a mini-pizza base measuring about 4

1/2-inches across.

 

2. Heat a dry, non-stick skillet on a low flame and cook each base on either

side for about a minute or until slightly golden. Once cooked, place on the

oiled baking tray.

 

3. To prepare the tomato sauce, saute the onion in the oil until transparent.

Add the garlic and carrot and continue to saute until the vegetables are fairly

soft. Then add the tomato or mixed vegetable juice and tomato puree and simmer

for 10 minutes, stirring occasionally. Once cooked, mix in the herbs and salt.

 

4. For the Cheez sauce, place the pimentos in a blender, add the sunflower

seeds, dill, lemon juice, onion, garlic and salt and blend. Whilst blending,

slowly add the cashew nuts, until a thick, smooth paste is formed.

 

5. Spread the tomato sauce in a thin layer over each pizza base. Then add a

layer of the Cheez sauce. Finally mix vegetables for the topping together,

sprinkle on and bake in a preheated oven at 350F for 15 minutes.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

Yield:

" 8 Pieces "

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

 

Per Serving (excluding unknown items): 2673 Calories; 144g Fat (46.1% calories

from fat); 79g Protein; 299g Carbohydrate; 42g Dietary Fiber; 0mg Cholesterol;

2572mg Sodium. Exchanges: 15 1/2 Grain(Starch); 4 1/2 Lean Meat; 10 1/2

Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 3309 2136 0 0 0 0 0 0 0 0 0 1503 0 0 0 0 0 4487 0 0 0 0 0 0 0 0

0 0 0

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