Antipasto Vegetable Pizza
This meatless pizza, decked out in colorful marinated vegetables, will look glorious on your dinner table.
- 2 pkg (13.8 oz/283 g) each refrigerated pizza crust
- 1 tbsp (15 mL) olive oil
- 1 cup (4 oz/125 mL) grated Provolone cheese
- 1 jar (6-7.5 oz/170 mL) marinated artichoke hearts, undrained
- 1 tsp (5 mL) Italian seasoning
- 1 garlic clove, pressed
- 1/2 cup (125 mL) pitted ripe olives, sliced
- 1 small yellow squash or zucchini
- 2 plum tomatoes
- 2 tbsp (30 mL) chopped fresh parsley
- Toasted pine nuts (optional)
Preheat oven to 400ºF. Unroll both packages of dough side by side over bottom of Large Bar Pan, trimming excess dough even with long sides of pan with Utility Knife. Place oil in (1-cup) Prep Bowl; brush over dough using Chef's Silicone Basting Brush. Bake 16-18 minutes or until golden brown; remove from oven to Stackable Cooling Rack. Sprinkle cheese over hot pizza crust.
Drain artichoke marinade into Classic Batter Bowl. Add Italian seasoning and garlic pressed with Garlic Press; whisk using Stainless Whisk. Coarsely chop artichokes and olives using Food Chopper; add to batter bowl. Cut stem from squash; cut squash crosswise into quarters. Slice using Ultimate Mandoline fitted with v-shaped blade; cut slices in half. Slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Add artichokes, olives, squash and tomatoes to batter bowl; mix well using Small Mix 'N Scraper®.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 210, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 29 g, Protein 8 g, Sodium 540 mg, Fiber 2 g
To toast pine nuts, place 1/4 cup nuts in (8-in.) Sauté Pan. Heat over medium heat 2-3 minutes or until lightly toasted. Cool completely.
For a heartier main-dish meal, add 2 cups diced cooked chicken to toppings, if desired.
Italian Seasoning Mix can be substituted for the Italian seasoning, if desired.