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This is a combination of a focaccia and pizza. I wanted something I could make indoors all year round. I worked this recipe up as a tasty (and sneaky) way to get my DH's daily veggie and whole grain requirements. It's also a great way to use up left over grilled veggies from a summer BBQ and even sauteed spinach. Use what ever veggies you prefer or are in abundance from your garden. Use them all or just one, it comes out great either way. You can make your own pizza dough, but they are readily available in most supermarkets fresh and frozen. You can even get them from your local pizza parlor.
- 1 lb whole wheat pizza dough
- 1 medium zucchini
- 1 medium eggplant
- 1 medium red onion
- 1 portabella mushroom
- 1 red bell pepper
- 3 -4 roma tomatoes
- 4 garlic cloves
- 1⁄4-1⁄2 cup olive oil
- crushed red pepper flakes (optional)
- fresh herb (Rosemary, basil and or oregano)
- 1⁄4 cup parmesan cheese, Locatelli or 1⁄4 cup romano cheese
- 1⁄2 lb fresh mozzarella cheese (optional)
- Slice Zucchini, Eggplant and Tomatoes into 1/4" rounds.
- Slice Red Pepper, Onion, and Mushroom into 1/4" strips.
- Crush/mince garlic and place into a large zip top bag with all the cut veggies, salt, black pepper and enough olive oil to coat (about a 1/4 cup).
- Toss gently in bag until all are coated, let marinate at least a 1/2 hour.
- Broil all the veggies, except the tomatoes, on a cookie sheet 4-6 inches from the flame (or heating element for an electric stove) for about 5 mins per side or until they get a bit of that charred color. Watch then periodically so you can turn them once, and remove the pieces as they are done. Set aside.
- Pre-heat oven to 500 deg.
- Roll or strech out 1/2 your dough on to a pizza stone or cookie sheet to desired thickness. Thick for Focaccia style or you can stretch it thin for a crispier crust. (I roll the dough ball into a bit of olive oil on a cookie sheet then stretch/press it out with my fingers into the desired shape. It doesn't stick when cooked and I do not have to make a mess with loose flour!). NOTE: The thicker the crust the more veggie topping the pizza can hold.
- Brush dough with a little olive oil.
- Sprinkle with salt, pepper, and some of the herbs.
- Layer all your veggies (including the uncooked Roma tomato slices) on top of dough.
- Finely grate parmesean cheese on top of pizza.
- Dot with fresh mozzarella balls and crushed red pepper flakes.
- Bake for about 10 mins until cheese is melted and crust is crisp.
- Serve with salad or soup for nice light brunch or vegetarian meal.
The grilled veggies are the real star here. I used goat cheese instead of the optional mozzarella, and added some tomato paste for the base. The pizza came out great!