Thursday, June 30, 2011

"A+ Pizza" (says my husband)

Start with a ready-made whole-wheat crust, spread with pesto (freshly made from garden basil yesterday), top with veggies, fruit and cheese. After that bakes, top with arugula that's been tossed with a little olive oil.

The toppings I used were roasted red pepper, chopped; thinly sliced tomatoes; and sliced fresh figs. The figs were disappointingly unripe, so I drizzled a little honey over them to add expected sweetness.(Why have figs if they aren't sweet?) Sprinkled with goat cheese crumbles and some shredded "pizza cheese" from the dairy case.

Bake at 450 degrees, directly on the rack in the middle of the preheated oven, for about 10 minutes.

Adding salad greens after baking is something we saw in Italy and in Italian restaurants throughout Europe. It does make for a complete meal on a slice!

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