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| 1/2 Tasse | vermouth dry |
| 5 1/2 Teelöffel | lemon rind grated |
| 3 Esslöffel | lemon juice fresh |
| 2 Esslöffel | red onion chopped |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | thyme dried |
| 6 | black peppercorns |
| 1 Tasse | zucchini sliced |
| 1 Tasse | yellow squash sliced |
| 1/2 Tasse | red bell pepper chopped |
| 3 Tasse | Sliced cremini mushrooms (about 1/2 pound) |
| 1 | Italian cheese-flavored pizza crust such as Boboli ((1 -pound) |
| 3/4 Tasse | Crumbled feta cheese (3 ounces) |
| 1 Esslöffel | parsley fresh, chopped |
| 1 Esslöffel | olive oil extra virgin |
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In this recipe, the vegetables are cooked in a flavorful citrus-vermouth mixture. You can, however, skip the procedure and use plain steamed or sauteted vegetables. A strong extra-virgin olive oil is a must for flavor, as its drizzled over the pizza at the very end.
Preheat oven to 375 degrees. Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns. Place pizza crust on a baking sheet. Sprinkle with half of beta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375 degrees for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil. Yield: 6 servings (serving size: 1 wedge).
Calories 296 (29% from fat); Fat 9.5g (sat 3.8g, mono 4g, poly 1.3g); Protein 12.8g; Carb 39.4g; Fiber 2.6g: Chol 19mg; Iron 3mg; Sodium 657mg; Calc 165mg
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