Sunday, February 10, 2013
Veggie pizza and parmesan tomatoes
1 individual pizza crust ( I have a couple pizza dough recipes here - use either dough and make rounds in pie plates for individual servings)
roma tomato, thinly sliced
fresh spinach - enough leaves to cover the pizza
1/2 medium yellow bell pepper
several slices of onion
1/4 cup mozzarella cheese
(You can add some sauce if you like - I did not)
I make the individual pizza crusts in pie plates and bake at 400 for 10 minutes. They are crisp but not browned. At that point you can freeze them by placing wax paper between the crusts and putting them in a container or large zip-lock bag. To use a frozen crust, thaw at room temperature while you are preparing the ingredients.
Layer the thnly sliced tomato on the crust in a single layer. Arrange spinach leaves on top of the tomatoes in a single layer. Saute the onion and peppers until carmelized (starting to brown).
Arrange the onions and peppers on top of the spinach. Sprinkle the cheese on top of everything.
Bake at 400 for 10 minutes or until cheese is melted and crust is starting to brown.
Grape tomatoes - about 1/2 cup per serving
panko bread crumbs
spices to taste - I used garlic powder and thyme
salt and pepper to taste
Place the tomatoes in a bowl and drizzle with a little olive oil. Spread in a casserole in a single layer. It is best if they are touching and fill out the casserole.
Pour some panko break crumbs in the bowl just used for the tomatoes. Add the spices and drzzle in some olive oil - not a lot, about a teaspoon for a cup of the bread crumbs. Using your finger, mask the olive oil into the bread crumbs.
Spoon the bread crumbs over the tomatoes.
Place in 400 degree oven for 30 minures. Remove from oven and sprinkle with some Parmesan cheese. Serve immediately.