Sumara Love

Poulsbo, WA

Creative Creations

GOURMET ROASTED VEGETABLE PIZZA
Yields 8 slices
1 Mama Mary’s 12 in Gourmet Pizza Crust
Olive oil to mist the crust
1 sweet red pepper, thickly slice
1 small zucchini, sliced in rounds
1/2 medium sweet onion, sliced and separated into rings
1 tablespoon chopped fresh garlic
1 tablespoon olive oil
1 teaspoon liquid smoke (optional)
1/4 teaspoon cayenne pepper
1 pound Shredded Mozzarella Cheese, divided
2 tablespoons fresh basil
1 cup fresh spinach, chopped
1/4 cup pine nuts, toasted
1 large tomato, peeled and sliced
1/4 cup fresh Parmesan Cheese, grated
Sauce:
1 17 ounce jar Classico Roasted Garlic Alfredo Sauce
1 tablespoon Balsamic Vinegar
1 tablespoon Cream Sherry
Preheat oven to 350 F.
Place red pepper, zucchini, onion and garlic in a shallow baking pan. Combine olive oil (liquid smoke if using) and cayenne pepper, whisk to blend, toss with vegetables to coat very well. Spread vegetables out in a single layer, roast for about 25 minu
tes or to desired crispness. Drain vegetables, reserving juice for other use.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan, mist the crust and the rim with olive oil.
Combine ingredients for the sauce, whisk to blend. Spoon sauce over the crust, approximately 1/2 cup. Refrigerate remaining sauce.
Layer 2 cups Mozzarella Cheese over the sauce, top with roasted vegetables. Layer remaining ingredients in the following order: fresh basil, spinach, pine nuts, 1 cup Mozzarella Cheese, tomato slices, remaining Mozzarella Cheese ending with Parmesan Chee
se.
Gourmet Roasted Veg
Increase oven temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment lined pan and place crust directly on the oven rack for 3 additional minutes.
Cool slightly, slice and serve.