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  • Fit Fresh Fab Take on Takeout: Farmer’s Market Veggie Pizza

    Wednesday, July 11, 2012

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    I can’t be bothered with making the crust from scratch. I know—lame excuse, right? But really, how many of us have time (even if most recipes claim they only take about an hour from start to finish). Fortunately I just discovered very tasty (and minimally processed) pre-made whole wheat pizza dough at a local grocer. Bring on the toppings!

    We have some pretty amazing farmer’s markets in the Pacific Northwest. While roaming one of my favorites, I found myself staring longingly at a crate full of stunning sweet vidalia onions and immediately thought of the caramelized onion topping on one of my favorite store-bought (cheese less) pizzas. Tossing a couple of the vidalias in my basket, I continued through the market to find additional veggies to top my homemade pizza.

    This recipe is so simple and super healthy, too. It’s got a lot of veggies and, because of the amazing flavor and richness the caramelized onions add to the pizza, I went really light on the cheese. You will need some time to make this pizza, since the caramelizing of the onions takes about 30 minutes (of course, you could always complete this step a day or two in advance). Let me know what you think!



    ©2012 Kindred Kitchen / Nancy Granada


    Fit Fresh Fab Take on Takeout: Farmer’s Market Veggie Pizza

    servings: 4 | time: about 1 hour

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    4 TBSP extra virgin olive oil plus 1 tsp. for coating the pan
    2 large sweet vidalia onions, sliced in half and into thin strips
    pinch of salt
    Splash of white wine (around 1/4 cup)
    Splash of balsamic vinegar (around 1 TBSP.)
    1 medium to large zucchini, Cut lengthwise into thin strips
    1 14-ounce can artichoke hearts in water, drained and cut into quarters
    1 1/2 cups green chard, chopped
    1 cup assorted grape tomatoes, halved
    2 cloves garlic, chopped
    1/2 tsp. salt
    1 16-ounce package whole wheat pizza dough
    a handful of fresh basil, torn in to large pieces
    2/3 cup freshly shredded parmigiano reggiano cheese


    1. Heat 2 TBSP of the olive oil in a large heavy skillet or dutch oven. Add the onion and cook over medium-low heat for 20 minutes, stirring occasionally. Once the onions have turned a light golden color, add the wine and the vinegar. Cook an additional 5-10 minutes until they are dark golden and very sweet. Set aside

    2.  In a large bowl combine the zucchini, artichoke hearts, chard, tomatoes, garlic and salt. Toss to combine and allow to sit for at least 10 minutes (the addition of a little salt will help to draw some of the moisture out of the veggies–which will ensure that your pizza doesn’t get soggy (one of the hazards of veggie pizza)

    3. Spray an 11×17 sheet pan with non-stick spray. Line the pan with with parchment and brush with a tsp. of olive oil. Set aside while you roll out the pizza dough

    4. Use a piece of parchment roughly the same size as your pan and roll out your pizza dough to an 11×17 inch rectangle

    5. Using the parchment you rolled the dough out on, carefully place the dough in the prepared pan and spread out to cover the pan

    6. Drain the veggies in a colander (do not rinse)

    7. Spread the caramelized onions on dough. top with the veggies

    8. Top with torn basil, cheese and drizzle with the remaining 2 TBSP. extra virgin olive oil

    9. Bake in a 450 degree oven for 15-18 minutes until the cheese is melted and the edges are crisp and brown


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