{"id":1249,"date":"2011-07-06T05:00:33","date_gmt":"2011-07-06T10:00:33","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1249"},"modified":"2011-07-10T10:23:52","modified_gmt":"2011-07-10T15:23:52","slug":"homemade-vegetarian-pizza-loaded-with-flavor","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/italian-cuisine\/homemade-vegetarian-pizza-loaded-with-flavor\/","title":{"rendered":"Homemade Vegetarian Pizza, Loaded with Flavor"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
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Homemeade Veggie Pizza<\/dd>\n<\/dl>\n

I love pizza but the trick is making one which is not bad for the waistline.\u00a0 The other night I created a vegetarian pizza, substituting flavor for fat, and it tasted wonderful.<\/p>\n

Both my wife and I thoroughly enjoyed it and I hope you do too.<\/p>\n

Cooking the Ingredients<\/strong><\/p>\n

Wash and slice the yellow onions.\u00a0 Cut the slices in quarters.\u00a0 Heat your griddle to 400 degrees, add 1 Teaspoon of butter and 1 Teaspoon of olive oil, and then add the sliced onions.\u00a0 Sprinkle with salt and pepper.\u00a0 Cook down, stirring to prevent scorching, for about 15 minutes.\u00a0 You want them to brown, but not burn.\u00a0 While you are cooking the onions, continue on to the other steps below.<\/p>\n

Slice the sun-dried tomatoes and chiffonade<\/a> the basil.\u00a0 Wash and slice the tomato.<\/p>\n

Wash and slice the mushrooms.\u00a0 Heat a skillet to 400 degrees, add 1 Teaspoon of butter and 1 Teaspoon of olive oil, and then mushrooms.\u00a0 Sprinkle the oregano over the top and season with salt and pepper.\u00a0 Stir as needed and let cook down for 15 minutes.\u00a0 Remove from the heat and drain.\u00a0 You can proceed to the following steps while you wait for the mushrooms to cook down.<\/p>\n

Spread the pizza crust on a round cookie sheet (or square if you do not have a round one.)\u00a0 Preheat your oven according to the directions and pre-bake the crust for 14 minutes.\u00a0 It will tell you to only prebake for 5 or so, but you need to make it crispy in order to hold up to the ingredients.\u00a0 Remove from the oven and let sit.<\/p>\n

Back to the onions\u2026the goal here is to caramelize them.\u00a0 Once they are translucent, and browned over 50% of the onions, add the red wine vinegar and stir.\u00a0 The oil and butter will pop; therefore, be careful during this step.\u00a0 Continue to cook them down for 5 minutes.\u00a0 Once they are caramelized, remove from the heat and put in a food processor with the blade attachment.<\/p>\n

Blend the onions in the food processor for 1 minute until smooth.\u00a0 If you do not have a food processor, you can use a blender.\u00a0 Just be sure and blend all of the onions.<\/p>\n

Combining the Ingredients<\/strong><\/p>\n

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  1. Spread the onion mixture across the entire crust.\u00a0 This is the foundation so do not be stingy with it.<\/li>\n
  2. Add the sliced tomatoes.<\/li>\n
  3. Crumble the cheese across the top.\u00a0 It will not cover the pizza completely.<\/li>\n
  4. Add the mushrooms.<\/li>\n
  5. Add the garlic.<\/li>\n
  6. Add the sun-dried tomatoes.<\/li>\n
  7. Drizzle one tablespoon of olive oil over the pizza.<\/li>\n
  8. Add half of the basil.<\/li>\n<\/ol>\n

    Cooking the Pizza<\/strong><\/p>\n

    Bake the pizza at 425 degrees for about 20 minutes, or until the crust is browned.\u00a0 Your oven time will vary so be sure and watch the dish while it cooks.\u00a0 The trick will be to have a firm crust without burning it.\u00a0 It will be tricky but worth the result.\u00a0 Let it rest for 5 minutes before serving.<\/p>\n

    Enjoy!
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