August 30, 2006

A Tart And A Pizza

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Vegetable Tart

From one pizza dough recipe I made a vegetable tart and a feta spinach pizza. I made the dough yesterday, let it sit in the fridge overnight then brought it out of the fridge 3 hours before I shaped them. Homemade dough is far superior to refrigerated ones from the grocery both in taste and texture, they're crunchy AND chewy, just the way I like it.

Vegetable Tart: 1 each julienned red, yellow and orange sweet bell peppers, 1 large seeded tomato and half a vidalia onion, 2 chopped spring onions, 1 smashed garlic clove, halved greek black olives, fresh rosemary, basil and thyme. In 1 tablespoon extra virgin olive oil, saute the onions for 2 minutes or until soft and transparent, then add the garlic and peppers, cook for another 2 minutes, add ¼ teaspoon sea salt. Turn off the heat and add spring onions, tomatoes and herbs, transfer to a plate to cool. Shape the dough, drizzle 2 tablespoons extra virgin olive oil, spread the filling evenly on the dough, top with olives cut side down.

Feta, Olives, and Baby Spinach Pizza

Feta, Olive, and Baby Spinach Pizza: 2 cups fresh baby spinach, blanched and coarsely chopped, 1 cup reduced fat mozzarella, ½ cup crumbled feta, 2 chopped spring onions, halved Greek olives. Drizzle 2 tablespoons extra virgin olive oil on the shaped dough, spread mozzarella, top with chopped spinach and spring onions, add feta, then arrange olives evenly on top, cut side down.

Bake tart and pizza in a preheated 450°F oven for 15 -18 minutes.


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