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Updated September 11, 2014
tablespoons extra-virgin olive oil, divided
(4 oz) package baby bella mushrooms
teaspoon fresh thyme leaves
1(11 oz) tube Pillsbury™ refrigerated thin pizza crust
teaspoon fresh rosemary leaves
teaspoon lavendar blossoms
pinch coarse salt and freshly ground pepper
cup shredded mozzarella cheese
Preheat oven to 400° F.
Slice off the fennel stems with the fronds. Then slice the tip of the root off. Take the knife and slice it down the middle of the bulb, and with a paring knife, slice out the core. Then thinly slice the fennel.
Toss the fennel slices with 1 tablespoon oil and pinch of salt and pepper. Roast for 8 to 10 minutes, until tender. Remove from oven.
In the meantime, rinse the mushrooms and slice them thinly. Heat the remaining oil in a large skillet over medium high. Add the mushrooms, the thyme leaves and a small pinch of salt and pepper. Sauté for two minutes, until slightly browned. Remove from heat.
On a large floured work surface, roll out the Pillsbury™ dough. Using a small bowl, cut out 4 circles. Either save the remaining dough and roll out for another pizza, or freeze for later use.
Lightly brush each circle with a little olive oil. Then sprinkle with mozzarella cheese. Top with sautéed mushrooms and roasted fennel. Top with a little more cheese and bake about 10 minutes, or until the cheese is brown and bubbly.
Garnish with fresh rosemary and lavender blossoms. Serve immediately!
More About This Recipe
- I need you to stop whatever it is you're doing and make these pizzas. And then invite me over.
You know how you make something to eat and it's like yum, good, fine, fuel, la dee da? All that changes right now. And I mean right.now.buddy.ole.pal.ole.chap.ole.friend.
First of all, have you ever roasted fennel? I know it's an awkward looking vegetable, with the stem things and fronds and all, but try it! It's fennelicious. (Sorry)
Second of all, sautéed mushrooms with thyme. Hellllllllllo.
Third of all, pizza. The end.
Lez dew eet!
Grab some Pillsbury thin crust pizza dough, a fennel bulb, some mushrooms (I was going to use shiitake, but my store was out. waaaaaah.), some shredded mozzarella, a little fresh thyme, rosemary and lavender blossoms!
Okay, so the fennel bulb. First, just cut off the stems with the fronds on it. Then, slice the root end off. THEN, slice it down the middle, and cut out the little core parts. Like this.
Thinly slice the fennel and toss it with some extra-virgin olive oil, and a good pinch of salt and pepper. Aaaand roast-a-rooni.
Give yer shrooms a slice!
Then toss them in a skillet with the thyme and oil until they start to brown and you want to melt in your own tears.
Take the Pillsbury dough and roll it out. Using a bowl, cut out 4 mini circles. But not too mini because we love food. I mean, right?
Lightly brush each crust with a little oil.
Then top top top with cheese, mushrooms, fennel and more cheese. Mmmmm.
My heart. My eyes. My breathing. I can't see.
I'm telling you, that fresh rosemary and lavender blossoms just send this over the EDGE. Ugh!
I basically can't stop crying.
I'm not kidding. You better invite me over. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
Fennel and Apples with Roasted Garlic Cream
Fennel is one of those often overlooked, but fabulously delicious, vegetables that I think really ought to get more play — especially around the holidays. Its assertive anise flavor mellows when you cook it and becomes the perfect complement to poultry, so it’s a natural for the Thanksgiving table. It’s also especially fabulous paired with apples, a seasonal staple dressed up with some herbs and a lush cream drizzle over the top, it’s worthy of even this most high of holidays.
1 large fennel bulb, fronds removed, cored and sliced thinly
4 large apples (Gala or Empire would work well), peeled, cored, and thinly sliced
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tsp. salt
½ tsp. black pepper
¼ cup white wine
For the roasted garlic cream:
1 head roasted garlic (see note)
¾ cup heavy cream
¼ tsp. salt
1/8 tsp. black pepper
2 tablespoons chopped fresh fennel fronds
Preheat oven to 400 degrees.
In a 9吉 roasting pan or casserole dish, toss the fennel and apples with olive oil, rosemary, salt, and pepper. Spread them out evenly, then pour the white wine over them. Cover with foil and bake at 400 degrees for 35-40 minutes.
While the fennel and apples are cooking, pour the heavy cream into a small saucepan over low heat. Squeeze in the roasted garlic cloves and whisk until smooth. Let the cream and garlic heat gently on low for 15-20 minutes, until thickened and reduced by about 1/3. Add the salt, pepper, and fennel fronds and mix thoroughly.
Before serving, drizzle the warm roasted garlic cream over the cooked fennel and apple mixture.
You Have It Made Sugar Content
Many of my Weight Watchers friends have inquired about the sugar content in my recipes, because that number is now needed to calculate Weight Watchers points. While I normally don’t include the grams of sugar in my nutrition data (you can read about why here), I want to provide everyone with the tools they need, so here are the grams of sugar for every recipe in my latest book, You Have it Made.
Breakfast and Brunch
Mango-Chai Breakfast Rice Pudding – 26g
Herbed Ham and Cheese Bread Pudding – 8g
Family Favorite Granola – 5g
Blueberry-Chia Overnight Oats in Jars – 31g
Pumpkin Spice Overnight Oats in Jars – 33g
Apple-Cinnamon Baked Oatmeal – 34g
Sweet Ricotta and Berry Flatbread Breakfast Pizzas – 14g
English Muffin Breakfast Pizzas – 4g
Broccoli Cheddar “Quiche in a Bag” with Melt-in-Your-Mouth No Roll Olive Oil Pie Crust – 3g
Pumpkin Waffles – 38g
Dutch Baby Pancake with Fall Fruit Compote – 30g
DIY Whole-Grain Buttermilk Pancake Mix (prepared pancakes with maple syrup for serving) – 20g
Mini Frittatas with Leeks and Asparagus – 3g
Harvest Breakfast Cookies – 20g
PB and J Breakfast Bake – 21g
Savory French Toast Sandwiches with Tomato Jam and Honey – 9g
Cheese Blintzes with Strawberry Rhubarb Compote – 17g
Peach-Cherry Breakfast Cobbler – 27g
Eggs in a Skillet with Spiced Tomato Sauce, Chard, & Goat Cheese (Shakshuka) – 8g
Honey-Nut Energy Bars – 12g
Four Bean Salad – 9g
Grilled Corn and Poblano Salad – 6g
Asian Slaw – 5g
Spring Pea Salad – 5g
Cauliflower Tabbouleh – 4g
Spinach Salad with Roasted Squash, Pumpkin Seeds, and Pomegranate – 13g
“Pickled” Cucumber Salad – 13g
Roasted Beet, Fennel, and Citrus Salad – 12g
Potato and Chickpea Salad with Mango Lime Dressing – 10g
Southwestern Layered Salad – 8g
Tuscan Lentil and Macaroni Salad – 3g
Herbed Salmon Salad – 1g
Red Cabbage and Kale Salad with Sunflower Seeds and Chickpeas – 9g
Cranberry Chicken Salad – 6g
Chilled Oven-Poached Chicken – 0g
Buffalo Chicken Salad – 3g
Marinated Chicken and Antipasto Salad – 3g
Layered Farro Salad with Kale, Feta, and Grapes – 9g
Corn and Edamame “Succotash” Salad with Ginger-Lime Dressing – 9g
Shrimp and Snow Pea Salad – 11g
Grilled Steak and Broccoli Salad with Lemon-Tahini Dressing – 2g
Chicken and Wild Rice Soup – 3g
Chilled Beet and Yogurt Soup – 13g
Green-and-White Vegetable Soup with Basil Pesto – 4g
Russian Beef and Vegetable Soup (Borscht) – 13g
Creamy Zucchini Soup – 4g
Butternut Squash and Apple Soup – 14g
Coconut Curried Lentil Soup – 4g
Go-To Gazpacho – 7g
Cuban Black Bean Soup – 5g
Tuscan Seven Vegetable Soup – 6g
Chilled Honeydew and Toasted Almond Milk Soup – 28g
Creamy Tomato Soup – 12g
Beef and Bean Burrito – 2g
Cheeseburger-Stuffed Twice-Baked Potatoes – 8g
East Meets West Brisket – 9g
Hungarian Beef Stew – 5g
Lettuce Wraps with Beef and Tofu in Ginger-Scallion Peanut Sauce – 6g
Sunday Sauce Beef Stew – 10g
Tapas-Style Meatballs – 5g
Tuscan Beef Pot Pie with Olive Oil Crumble Crust – 7g
Beef Picadillo – 9g
Lamb and Bulgur Stuffed Zucchini – 11g
Savory Lamb and Chickpea Stew – 7g
Jerk Pork Loin with Mango Cucumber Salsa – 6g
Pork Tenderloin with Creamy Pumpkin Seed-Tomatillo Sauce – 3g
Pork Tenderloin with Mustard-Apricot Sauce – 14g
Pulled Pork Tacos with Pineapple and Pickled Onions – 7g
Smoky Smothered Pork Chops – 2g
Stout-Marinated Pork Chops – 13g
Hoppin’ John Stew – 3g
Almond-Crusted Chicken Tenders with Apricot-Mustard Dipping Sauce – 4g
Fragrant Chicken and Eggplant Stew – 13g
Chicken Broccoli Brown Rice Casserole – 3g
Grilled Chicken with Cherry Bourbon BBQ Sauce – 9g
Chicken Curry with Green Beans – 7g
Chicken Enchilada Pie – 6g
Chicken with Olives, Oranges, and Fennel in Foil Packets – 7g
Chicken Phyllo Pies with Green Herb Sauce – 6g
Mexican Chicken and Hominy Stew (Posole) – 6g
Chicken Puttanesca Pasta Bake – 6g
Chicken Scarpariello with Cauliflower and Artichokes – 2g
Chicken and Shrimp Brown Rice Jambalaya – 6g
Chipotle Chicken Chili with Orange Essence – 9g
Chicken Braised in Red Wine (Coq au Vin) – 8g
Green “Tandoori” Grilled Chicken – 0g
Grilled Chicken and Vegetable Parmesan with Simple Marinara Sauce – 5g
Grandma’s Roast Chicken with Pan Juices – 1g
Mini Turkey Meatloaves – 3g
Polenta Casserole with Broccoli Rabe, White Beans, and Sausage – 3g
Turkey Sausage–Stuffed Pizza Pockets – 4g
Sicilian Braised Chicken – 9g
Southwest Chicken Stew – 16g
Hero Food-Stuffed Peppers – 19g
Turkey Tetrazzini Casserole – 7g
Turkey Burgers Stuffed with Spinach and Feta with Herbed Yogurt and Cucumber Dip (Tzatziki) – 3g
Cajun Shrimp in Foil Packets – 1g
Cod and Potato Cakes with Smoky Roasted Red Pepper Sauce – 1g
Easy Bouillabaisse – 7g
Halibut with Carrot Ginger Sauce – 8g
Herbed Salmon and Orzo Casserole with Feta – 3g
Asian Shrimp Cakes with Avocado-Wasabi Sauce – 2g
Crab and Artichoke–Dip Casserole – 8g
Roasted Salmon and Fennel with Lemon and Thyme – 8g
Salmon and Goat Cheese Quesadilla – 4g
Sole Florentine with Crispy Bread Crumbs – 10g
Shrimp with Thai Coconut Curry Sauce – 5g
African Peanut Stew – 12g
Black Bean Veggie Burger – 4g
Broccoli and Sun-Dried Tomato Flatbread Pizzas – 4g
Cumin-Spiced Lentils with Sautéed Onions – 6g
Forbidden Rice Bowl – 8g
Garden Penne Bake – 7g
Greek Mixed Greens Pie with Phyllo Crust – 3g
Grilled Eggplant Roll-Ups with Feta and Mint in Smoky Red Pepper Sauce – 34g
Individual Mac and Cheese Cups – 2g
Moroccan Vegetable Stew (Tagine) – 24g
Portobello Pizza Pockets – 9g
Roasted Marinated Tofu and Broccolini – 5g
Spinach and Pesto Lasagna Roll-Ups – 5g
Fettuccini with Vegetable Bolognese – 13g
White Bean Burrito Verde – 4g
Cauliflower “Rice” Pilaf – 4g
Ginger Soy Roasted Mushrooms – 10g
Mediterranean Braised Green and White Beans – 8g
Ratatouille – 6g
Roasted Autumn Vegetables – 7g
Wild Rice and Barley Pilaf -7g
Spaghetti Squash Gratin – 8g
Mushroom-Herb Stuffing with Pecans – 7g
Sweet and Sour Red Cabbage with Caraway – 14g
Wild Mushroom Shepherd’s Pie – 10g
Savory Tomato Tart – 2g
Sweet Potato Vegetable Bake – 6g
Indian Rice and Vegetable Pilaf (Biryani) – 3g
Roasted Brussels Sprouts with Apricots and Sunflower Seeds – 11g
Chili-Spiced Sweet Potato Wedges with Maple Pecans – 15g
Herb-Marinated Grilled Vegetables – 6g
6 – 8 pieces of mini naan bread (depending on how many family members are eating and how hungry they are)This is what I buy at Costco but any kind of naan or flatbread, including gluten-free, will work
1 clove garlic, grated or finely chopped
1/4 teaspoon each, basil, oregano, and parsley flakes
freshly ground pepper and/or a few red pepper flakes
2 tablespoons extra virgin olive oil
*You will have extra garlic oil. Keep it in a jar on the counter and use it up over the following week on more pizzas, garlic bread, or as a salad dressing or saute oil.
Gather your pantry ingredients and allow them to drain on a towel or paper towels so the water they are packed in doesn’t make the pizzas soggy.
Make the garlic oil by grating the garlic into a small bowl and adding the spices. Whisk in the oil.
Get your cheeses ready. The fresh mozzarella might need to drain a little. I like to open it and transfer it to another container. If you have parmesan cheese already grated, by all means, use that or grate some now.
Place naan bread on a parchment paper-lined cookie sheet and brush with the garlic oil. If you don’t have a pastry brush, the back of a spoon works well.
Top with your assortment of toppings be careful not to pile too many on or the naan bread won’t get nicely crisp.
Turn your oven on to the broil setting and place the cookie sheet with the pizzas on a top rack. (If you are only making a few, you could also use a toaster oven for convenience). Broil for about 8 minutes, depending on your oven, check them at 6 minutes they might need as many as 10 minutes.
Transfer immediately from the oven to a large cutting board. Slice into 3 – 4 pieces, top with a little more parmesan and red pepper flake if you like, and serve.
My sister noticed in one of the last posts that I left out the quote at the end. I was glad she did, it felt incomplete to me as well. I think you’ll like this one, Sissy. I searched “world gone mad” because “everyone’s lost their damn minds” wasn’t fruitful. The last part is hopeful to me, so I underlined it.
“Forget it all, I told myself, escape into your mind and your work, into the place where you are only your living, breathing self, not a citizen of any state, not a stake in that infernal game, the place where only what reason you have can still work to some reasonable effect in a world gone mad .”
― Stefan Zweig, The World of Yesterday
Mini Vegan Flatbread Pizzas With All the Toppings
These mini flatbread pizzas are fun to make, plus you can add any and all of your favourite toppings. The fluffy flatbreads are so fast to make, too! This recipe makes 4 mini pizzas. Recipe extracted from Be More Vegan by Niki Webster (£14.99, Welbeck)
For the flatbread base:
For the mushroom, tomato & ‘cheese’ pizza
For the pesto & cherry tomato pizza:
For the basil pesto:
For the sundried tomato sauce:
- First, make the flatbread dough. In a large bowl, add the flour, baking power and salt, and stir. Add the water and yoghurt, and mix thoroughly to combine. Knead for a minute until you get a springy dough. You might need to add a bit more water or flour so the dough isn’t too wet or too dry.
- To make the pesto or tomato sauce, add all of the ingredients to a food processor and blitz to a paste. Transfer to a jar.
- To make the mushroom topping, slice the mushrooms then add them to a small pan with the olive oil. Fry for 4-5 minutes, until soft, then set aside.
- To cook the flatbreads, start by heating a large griddle pan or frying pan to medium. Divide the dough into four, then roll out the first flatbread onto a floured chopping board. Pop it on the griddle pan or frying pan, and allow to cook and char a little on that side, then flip to cook on the other side. Repeat for each flatbread.
- To finish, top the flatbreads with toppings above. For more toppings, try pineapple chunks, sundried tomatoes, sweetcorn, roast veg, vegan pepperoni or olives.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
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Serves: 1 Ready in: Under 15 Mins
Serves: 4 Ready in: 30 to 60 mins
Serves: 8 Ready in: 60 mins +
Serves: 12 Ready in: 60 mins +
Serves: 4 Ready in: 60 mins +
Vegan Caramelized Mushroom Pizza
This vegan caramelized mushroom pizza is to die for. And I say that as someone who doesn&rsquot actually like the texture of mushrooms. But when they&rsquore caramelized alongside onion and garlic, thrown atop the perfect pillowy pizza dough with a thick layer of garlic white sauce and topped with mozzarella and fresh rosemary? Well we&rsquove reached pizza nirvana, and you guys, it just so happens to be vegan there.
I&rsquom a firm believer that all good pizzas must start with a good pizza crust. Personally I like to take the time to make a slow rising dough a day to three days before it&rsquos pizza making time! Feeding the dough with just a small sprinkling of yeast and letting it ferment slowly in the fridge makes for a much more complex tasting dough that is also easier to digest.
If you&rsquore not going to make your own pizza dough, then buying some dough from the refrigerated or frozen section of your grocery store or from your local pizzeria is the second best thing. But even if you just want to top some bagels or english muffins with the mushrooms and white sauce, you&rsquore in for quite the vegan pizza treat!
Once you have your dough or pizza base down, it&rsquos time to make the pizza toppings. First, the vegan garlic white sauce. It&rsquos a creamy, garlicky roux-based sauce that&rsquos equally delicious on pizza as it is on pasta. In fact, these days I find myself whipping up white sauce pizzas as often as red!
Next we have the caramelized mushrooms, onions, and garlic. I like to cut my mushrooms crazy thin, because this helps them melt into near nothingness, so they&rsquore packed with flavor but no bite of mushroom is overwhelming. Mushroom lovers might not need to go to the extreme I do, but I have to admit it&rsquos pretty great with the thinly sliced mushrooms.
The mushrooms, onion, and garlic get sautéed in olive oil together. You want to use a nice large skillet, so that the mushrooms are able to cook off their water without drowning in it. You can expect the mushrooms to release a lot of water in the first few minutes, but don&rsquot rush the process as we don&rsquot want soggy mushrooms.
Once the water has mostly cooked off, then sprinkle on the salt. Salt will draw out more moisture from the mixture so we don&rsquot want to add it until the water from the mushrooms has cooked off. Once the salt has been added, let the mushroom mixture cook until bits start to stick to the pan and the onions and deliciously soft and golden, just a couple more minutes.
Now we&rsquore ready to bake the pizza! For a full run down on tips for shaping and baking pizzas, I recommend you read through my easy overnight pizza dough post.
Pizzas are best cooked at high temperatures, but don&rsquot worry, your home oven can make great pizza! The key is to saturate the oven with as much heat as it can manage. In most ovens that is 500 or 550 ºF.
A pizza steel or pizza stone is also super helpful to transfer heat very quickly to the pizza. I like to place the rack with my pizza steel about 1/3 of the way down from the top of the oven so that the overhead heating element is close and can really heat it up. With this set up, my infrared thermometer shows the steel to heat up well above 550 ºF.
To assemble the pizzas: shape your dough, slather on a layer of garlic white sauce, top with the caramelized mushroom mixture, sprinkle on a light layer of vegan mozzarella, and then add the fresh rosemary.
Bake your pizza until the cheese has melted and the crust is a beautiful golden brown, with some extra dark, crispy spots. Wait a couple of minutes for the pizza cool then slice in and enjoy!
This pizza is a must make for any mushroom lovers and mushroom curious! It&rsquos one of those vegan pizzas that will win over vegan pizza skeptics. There&rsquos so much flavor, so many creamy and perfect textures. It&rsquos definitely one we&rsquoll be making again and again!
If you make this vegan caramelized mushroom pizza, please give the recipe a rating and leave a review below! Also don&rsquot forget to share your creations with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea, I absolutely love seeing your photos!
Easy Marinated & Roasted Portobello Mushrooms
Portobello mushrooms have not always been such a go-to food of mine as they are now. Perhaps I didn’t quite know what to do with them to bring the best out in them. Learning that they are a “superfood” motivated me to find a way to make them irresistibly delicious and incorporate them into my repertoire of veggie dishes. The meaty and juicy texture of a portobello mushroom cap satiates any cravings for something brown and shaped like a filet mignon or the desire to cut your entree with a knife!
Vitamix Explorian Blender
The nutritional benefits of portobello mushrooms are many: 1 cup of sliced portobello contains only 42 calories, 1 gram of fat, 5 grams of protein, 3 grams of fiber, and only 12 grams of sodium. You can also get 31% of your daily selenium, 30% of your daily copper, 18% of your daily phosphorus and potassium, in addition to iron, magnesium, manganese, calcium, zinc, niacin and riboflavin. Yes the list goes on—they also provide pantothenic acid, folate, choline, B6 and B1 and various antioxidants. Unlike many other foods, the antioxidant levels are not destroyed by the cooking process.
Glow Recipe Watermelon Sleeping Mask
Whatever you’d like to call them—portobellos and portobellas and criminis—they are all the same thing, except that criminis are the smaller, younger version of the mature portobellos, which are about 4 – 6″ in diameter.
OK, so you know why you should be eating them! The simplest way to make these little powerhouses is to marinate them and roast them in the oven…
The How Not to Die Cookbook
Easy Marinated & Roasted Portobello Mushrooms
- 3 or 4 portobello mushrooms
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons minced garlic (I like even more)
- 1 chopped shallot
- salt and pepper to taste
- chopped fresh herbs: parsley, thyme, basil, rosemary (if not fresh, dried will do)
- 1) Clean mushroom with a damp cloth and remove stems. You can keep the stems and chop them up and cook them, if desired. Place mushrooms in a ziploc bag.
- 2) In a measuring cup, combine marinade ingredients and whisk together.
- 3) Pour the marinade in the ziploc bag and gently distribute it in and around the mushrooms. Lay flat for about 30 minutes to an hour. to even 2 hours. You can even leave them in the marinade for 6 hours if you want! Flip the bag occasionally.
- 4) With tongs, gently remove mushrooms and lay in a baking sheet sprayed with non-stick oil.
- 5) Roast in an oven of 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
- 6) Serve as is, entree or side dish, using any leftover marinade as a sauce or slice into strips.
- 7) Drizzle with Balsamic vinegar reduction or an oil & vinegar dressing.
Portobello mushrooms are very versatile—there are so many ways to use them in juicy, meaty, delicious ways:
1) stuff or sprinkle with bread crumbs and nutritional yeast
2) stack with slices of eggplant and roasted peppers
4) make it the “burger” in a toasted bun with avocado, lettuce, tomato, pickles and thousand island dressing
5) top with chopped tomatoes and melted shredded vegan mozzarella cheese
6) slice them and top a salad of mixed greens and arugula
7) toss with sautéed kale or string beans
8) put them on the barbecue grill but they give off some juices so be aware
Blank NYC Vegan Leather Jacket with Hood
Roasted Chestnut, Mushroom and Fennel Stuffing
Schnucks nonstick cooking spray
3/4 pound fresh whole chestnuts
2 loaves (8 ounces each) Schnucks Bakery sourdough mini loaf, cut into 3/4-inch cubes (about 12 cups)
1/2 cup Schnucks unsalted butter (1 stick), divided
1 fennel bulb (about 3 inches), top trimmed and bulb quartered and sliced (about 1-1/2 cups)
1 large onion, diced (about 1-1/2 cups)
1 package (10 ounces) whole baby bella (cremini) mushrooms, coarsely chopped (about 4 cups)
3-1/4 cups Swanson® no salt chicken or vegetable stock
1/4 cup dry sherry (optional)
1/3 cup coarsely chopped fresh Italian flat-leaf parsley leaves
1/3 cup chopped fresh sage leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1. Preheat oven to 350°F. Spray 13 x 9-inch glass or ceramic baking dish with cooking spray.
2. With paring knife, carefully cut an “x” through shell on flat side of each chestnut. On rimmed baking pan, spread chestnuts in single layer. On second rimmed baking pan, spread bread in single layer. Roast chestnuts and bread 25 to 30 minutes or until cut edges of chestnuts begin to curl and bread is golden brown, stirring bread twice during cooking. When chestnuts are cool enough to handle, remove shells and papery skin coarsely chop. You should have about 1-1/2 cups.
3. Meanwhile, in 12-inch skillet, melt 4 tablespoons butter over medium heat. Add fennel and onion cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Transfer onion mixture to large bowl. In same skillet, melt remaining 4 tablespoons butter over medium heat. Add mushrooms cook 10 to 12 minutes or until tender and liquid has evaporated, stirring occasionally. Add stock and sherry, if using increase heat to medium-high and heat just to boiling. Remove from heat.
4. Add parsley, sage, salt and pepper to onion mixture stir until well combined. Add chestnuts, bread and mushroom mixture toss until well combined. Spoon into prepared dish cover tightly with aluminum foil and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until top is brown.
Each serving: about 269 calories, 10 g total fat (6 g saturated), 24 mg cholesterol, 528 mg sodium, 43 g carbohydrate, 3 g fiber, 3 g sugars, 9 g protein
Blanching the rapini before sprinkling it on your pizza ensures a gorgeous green color and prevents it from burning. Try changing up your greens to keep this pizza fresh!
Lentils are a rather unlikely topping for pizza, but you’ll definitely fall for the finished result. The legumes lend a meaty texture to the base, supporting ample veggie and cheese toppings, and a serving of this vegetarian dish has an impressive 10 grams of protein!
How to make Multigrain Pizza with Roasted Vegetables Recipe
To begin making the Multigrain Pizza Dough Recipe, into the 3/4 cup of warm water, add in the honey to the water and stir well.
In a bowl of the stand mixer or in a large bowl add in the whole wheat flour, the oat flour, sesame seeds, instant dry yeast and some salt to taste. Mix all the dry ingredients together
Next slowly add in the warm water and the honey and knead until all the flour is combined.
Coat the dough with a tablespoon of olive oil. Cover the dough and let it rest in a warm place until doubled in size, about 2 hours.
After about two hours, you can choose to place the dough in the refrigerator and store this risen dough for 3 to 4 days and make mini or large pizzas as and when required for your family. Making a pizza with multi grains is healthy, quick and easy to bake too.
I hope you liked the recipe of the Multigrain Pizza Dough and give it a try in your kitchen
*Method to make the Multigrain Pizza with Roasted Vegetables
To begin making the Multigrain Roasted Vegetable Pizza recipe, we will first preheat the oven to 220 C. Make sure the oven is preheated for at least 20 minutes. The intense heat helps bake the pizza perfectly
While the oven is preheating we will proceed to make the topping for the pizza. Heat a tablespoon of olive oil in a wok, add in the bell peppers, zucchini and mushrooms.
Sprinkle some salt and stir fry on high heat until lightly softened. Once done turn off the heat.
Dust the pizza pans with flour and some cornmeal or semolina. This will prevent the dough from sticking to your pizza pan. I am sprinkling it with some sesame seeds as shown in the video recipe.
Roll out the pizza dough such that it fits well into the pan or you could roll it out to suit the thickness you like.
You can roll the pizza thin or think based on your preference.
Place the rolled pizza onto the pan and we will pre-bake the crust for 5 to 7 minutes.
Once pre baked, spread the sauce on the half baked dough.
Next layer the pizza with the roasted vegetables and finally the cheese.
Place the pizza back in the oven and bake until you notice the crust is beginning to brown and the cheese is bubbling. About 7 to 10 minutes.
Once baked, remove the pizza from the oven and allow it to rest for a couple of minutes before slicing and serving.
You can also optionally sprinkle some oregano or pizza seasoning and serve.
Enjoy the Roasted Vegetable Pizza with Multigrain Crust with friends and family during parties or even for a weeknight dinner.
Serve the Multigrain Pizza with Roasted Vegetables along with White Sauce Pasta, Garlic Bread and Lemon Custard Tart for your weekend dinner.