Serves 4

The reason for having a really good tomato sauce at the ready is way obvious with this crazy good little baked vegetable dish.

INGREDIENTS

2 tablespoons olive oil
1 red pepper, 1/2'' diced
10 asparagus spears, 1'' pieces
1/2 large red onion, 1/2'' diced
1 japanese eggplant, 1/2'' semi circles
1 zucchini, 1/2'' semi circles
1 large garlic clove, crushed
2 cups my homemade tomato sauce
1 large mozzarella cheese ball, sliced
Kosher salt and pepper for seasoning

DIRECTIONS

Pre-heat broiler
Heat oil in wok on med/high, throw in red pepper, asparagus, red onion, eggplant cook for 7 minutes, keep it moving regularly
Add zucchini and garlic cook for 2-3 minutes, season with Kosher salt and pepper add dash of oil
Heat homemade tomato sauce in separate pan, add cooked vegetables
Layer mixture into cast iron skillet or oven proof dish, top with the cheese
Cook under the broiler (about 5 inches from heat) for 5 minutes or golden and bubbling.

Comment

Makes One 12 inch pizza

This is not your usual pizza. There's no red saucey stuff, there's three kinds of cheese and all kinds of flavor. And isn't flavor what it's all about?

Ingredients

1 ready made pizza crust
2 tablespoons olive oil
3 cloves garlic roughly chopped
2 - 3 ounces Feta cheese, crumbled
1 - 8 ounce bag of fresh spinach leaves
1 package sliced Provolone cheese
1 cup shredded Mozzarella cheese

Directions

Lightly rub or brush the crust with 1 tablespoon of the olive oil
Heat a pan on the stove and cook garlic in the olive oil about 30 seconds
Add the spinach to the garlic and stir until wilted - this won't take more than about a minute
Sprinkle Feta over the crust, it's ok if there's gaps
Spread the garlic and spinach over the Feta and top with slices of Provolone (it's still ok if there's gaps between the slices)
Top with the Mozzarella
Bake at 425 for about 15 minutes, or until the crust starts to brown and the cheese gets all melty

1 Comment