This is an everything-in-the-fridge pizza, so you can just leave things out if they aren't in your fridge or add in things that are. I happened to have a lot of Mediterranean-y things in the fridge and so they all go together very well! This would also be great just with the garlic, cheese, olives, and roasted red peppers for a much simpler 'za. Maybe with roasted garlic! I love this pizza recipe with roasted garlic and ricotta.
Roasted red peppers are the best. To make roasted red (or any color obviously) peppers, slice a pepper in half longways and clean out the ribs and seeds. Put it on a baking sheet lined with foil and coat in olive oil. Then broil on low for about 7-8 minutes or bake at 450 for 10-15 minutes. Then put the peppers in a bowl and cover with plastic wrap. Let them sit for about 15 minutes. Then peel the skin off and rip into strips or slice with a knife.
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| "I'm so sick of winter." |
MEDITERRANEAN-ISH VEGGIE PIZZA
3-4 cloves garlic, minced
1/2 tsp lemon zest
olive oil
salt & pepper
1/2+ cup ricotta
1/2+ cup provolone or mozzarella - or feta if you want to go more Mediterranean with this
1/4 cup pitted olives
1/2 cup roasted red peppers, sliced
1 cup mushrooms, sliced
1/2 cup red onions, either raw or sauteed
1/2 cup artichokes
dried basil & oregano
1. Mix the tomatoes, olive oil, lemon zest, garlic and salt & pepper in a small bowl and set aside.
2. Spread out the dough on a lined baking sheet or pizza pan, forming the crust bump around the sides. Spread out the tomato mixture and the onions. Then add the cheeses (ricotta, provolone, mozza, feta, whatever you're using), covering most of the dough, and the basil and oregano (and you might want to add dried chili flakes). Then add everything else, keeping it spread out. Toss in some more olive oil, especially for the mushrooms - I mixed the mushrooms with olive oil in advance but you don't need to do that. Add more salt and pepper and fresh herbs if you have them.
3. Bake for 25-30 minutes at 425. Remove and slice!
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