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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 pkt Yeast, dry active
- 1 c. Flour, pastry, whole wheat
- 1 1/2 c. Flour, white, unbleached
- 1 c. Warm water (120 deg F +)
- 3 Tbsp. Extra virgin olive oil Grnd rock salt to taste
- 1/2 c. Extra virgin olive oil
- 4 sm Eggplant, Japanese, thinly sliced lengthwise
- 2 med Zucchini, thinly sliced lengthwise
- 1/2 lb Mushrooms, thinly sliced Thin rounds of onion
- 1 tsp Garlic, crushed
- 1 tsp Corn meal
- 1/2 c. Pesto
- 1 c. Tomatoes, sun-dry
- 2 lrg Tomatoes, thinly sliced
- 1/2 c. Olives, Greek, minced
- 1/4 c. Basil, fresh, minced Or possibly
- 1 tsp Basil, dry
- 1/4 tsp Oregano (optional)
Direcciones
- 1. In a large bowl, combine yeast and half a c. of each of the flours.
- Stir in warm water and extra virgin olive oil.
- Stir in additional half c. of each of the flours and salt to taste, if you like. Knead till smooth and elastic, adding additional flour if dough remains too sticky. Knead for at elast 5 min. Cover dough and allow to rest while you prepare filling.
- 2. Preheat oven to 500 deg F. Lightly oil tow cookie sheets with extra virgin olive oil. Arrange eggplant, zucchini, mushrooms, and onion slices on cookie sheet. Combine rfeamining extra virgin olive oil with crushed garlic and brush sliced vegetables well. Place in oven and grill for 5 min.
- 3. While vegetables are grilling, flour work surface and roll dough into a large, thin sixteen-inch round to be baked on a pizza pan, or possibly for a change of pace, roll dough into a thin rectangle to fit a cookie sheet.
- Brush cookie sheet or possibly pan lightly with extra virgin olive oil and dust with corn meal.
- Tansfer dough to baking pan.
- 4. Remove grilled vegetables from oven. Brush crust generously with pesto. Layer vegetables on pesto, beginning with eggplant slices, topping with zucchini, and then adding mushrooms and onion rings. Top with sun dry tomatoes. Add in slices of fresh tomato.
- Sprinkle with minced olives, fresh or possibly dry basil and oregano.
- 5. Place pizza on bottom rack of 500 deg F oven and bake for 15 to 20 min, or possibly till crust is lightly browned. Remove from oven and cut into slices or possibly squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 573g | |
| Recipe makes 6 servings | |
| Calories 613 | |
| Calories from Fat 328 | 54% |
| Total Fat 37.0g | 46% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 294mg | 12% |
| Potassium 1152mg | 33% |
| Total Carbs 62.58g | 17% |
| Dietary Fiber 12.6g | 42% |
| Sugars 9.81g | 7% |
| Protein 12.87g | 21% |
