Vegetarian Supreme Pizza
1 whole wheat pizza dough
2 cups pizza sauce
4 small zucchini
2 cups frozen spinach — drained
1 medium onion — chopped
2 cloves garlic — minced
1 green pepper — sliced
1 red pepper — sliced
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 cup sliced mushrooms
1/2 cup black olives (optional)
1 can canned artichoke hearts — drained
2 medium tomatoes — thinly sliced
Prepare pizza dough and pizza sauce with following recipes.
Chop onions, mince garlic, slice pepper, drain and quarter artichoke hearts.
Steam spinach, zucchini, onion garlic and peppers in covered skillet with small amount of water, until crisp-tender. Stir in basil and oregano.
Spread crust with pizza sauce; arrange sauteed vegetable mixture. Add mushrooms, and artichokes in layers.
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.
Arrange fresh tomatoes on top of pizza. Serve at once.
Per Serving (excluding unknown items): 90 Calories; 3g Fat (22.1% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fat.
Agnolotti Bandiera Part 1
2 cup flour plus flour for
1 dusting
1/2 teaspoon salt
1/2 teaspoon white pepper
1 stick unsalted butter, cut into pieces
4 eggs
1 egg beaten w/ a pinch of salt for egg wash
1 semolina for sprinkling
1. Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball.
2. Cut dough into 4-5 small pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them out on the table.
3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth.