Vegetable pizza with feta cheese

6 Servings

Ingredients

Quantity Ingredient
½ cup Dry vermouth
5½ teaspoon Grated lemon rind
3 tablespoons Fresh lemon juice
2 tablespoons Red onion; chopped
½ teaspoon Salt
¼ teaspoon Dried thyme
6 Black peppercorns
1 cup Sliced zucchini
1 cup Yellow squash; sliced
½ cup Chopped red bell pepper
3 cups Sliced cremini mushrooms (about 1/2 pound)
1 Italian cheese-flavored pizza crust such as Boboli ((1 -pound)
¾ cup Crumbled feta cheese (3 ounces)
1 tablespoon Chopped fresh parsley
1 tablespoon Extra-virgin olive oil

Directions

In this recipe, the vegetables are cooked in a flavorful citrus-vermouth mixture. You can, however, skip the procedure and use plain steamed or sauteted vegetables. A strong extra-virgin olive oil is a must for flavor, as its drizzled over the pizza at the very end.

Preheat oven to 375 degrees. Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns. Place pizza crust on a baking sheet.

Sprinkle with half of beta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375 degrees for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil. Yield: 6 servings (serving size: 1 wedge).

CALORIES 296 (29% from fat); FAT 9.5g (sat 3.8g, mono 4g, poly 1.3g); PROTEIN 12.8g; CARB 39.4g; FIBER 2.6g: CHOL 19mg; IRON 3mg; SODIUM 657mg; CALC 165mg

Recipe by: Cooking Light, September 1997, page 97 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 08, 1997

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