Vegetable Pizza With Feta Cheese

Recipe Ingredients

1/2 cup	118ml	Dry vermouth
5 1/2 teaspoons	27ml	Grated lemon rind
3 tablespoons	45ml	Fresh lemon juice
2 tablespoons	30ml	Red onion - chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dried thyme
6		Black peppercorns
1 cup	237ml	Sliced zucchini
1 cup	237ml	Yellow squash - sliced
1/2 cup	73g / 2.6oz	Chopped red bell pepper
3 cups	711ml	Sliced cremini mushrooms
		(about 1/2 pound)
1		Italian cheese-flavored pizza crust
		Such as boboli - ((1 -pound)
3/4 cup	109g / 3.8oz	Crumbled feta cheese - (3 ounces)
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

In this recipe, the vegetables are cooked in a flavorful citrus-vermouth mixture. You can, however, skip the procedure and use plain steamed or sauteed vegetables. A strong extra-virgin olive oil is a must for flavor, as its drizzled over the pizza at the very end.

1. Preheat oven to 375F.

2. 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.

3. Place pizza crust on a baking sheet. Sprinkle with half of beta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil.

Source:
Cooking Light, September 1997, page 97

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