| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Whole wheat pizza dough |
| 2 Tasse | Pizza sauce |
| 4 klein | Zucchini |
| 2 Tasse | Spinach fresh/frozen drained |
| 1 mittel | Onion chopped |
| 20 Milliliter | Garlic minced |
| 1 | Green or red pepper sliced |
| 1 Teelöffel | Basil dired |
| 1/2 Teelöffel | oregano |
| 1/2 Tasse | mushrooms sliced |
| 1/2 Tasse | black olives optional |
| 1 Dose | Artichoke hearts drained |
| 2 mittel | Tomatoes thinly sliced |
|
1. Prepare pizza dough and pizza sauce with following recipies. 2. Chop onions, mince garlic, slice pepper, drain and quarter artichoke hearts.
3. Steam spinach, zucchini, onion garlic and peppers in covered skillet with small amount of water, until crisp-tender. Stir in basil and oregano. 4. Spread crust with pizza sauce; arrange saute'ed vegetable mixture. Add mushrooms, and artichokes in layers.
5. Fold in overhanging crust to form border around filling. Press border at 1 inch intervals to seal.
Bake on lowest oven rack 10 minutes at 525 degrees; reduce heat to 450 and bake 10-12 minutes or until crust is lightly browned.
6. Arrange fresh tomatoes on top of pizza 7. Serve at once
|
|
Anmerkungen zum Rezept:
|
