Rachael Ray's Vegeterranean Pizza |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an easy-to-make, fabulous appetizer or main dish. The rest of the ingredients are easily substituted according to personal tastes. I like it with spinach, kalamata olives, sauteed mushrooms, and fresh Roma tomatoes. Ingredients:
1 (13 7/8 ounce) can refrigerated pizza dough |
salt & pepper |
extra virgin olive oil |
1 cup ricotta cheese |
1 cup smoked gouda cheese or 1 cup mozzarella cheese, shredded |
1 roasted garlic clove |
1 cup sliced onion, caramelized |
1 cup sun-dried tomato |
1 eggplant, grilled & chopped |
Directions:
1. Preheat oven to 425°F.
2. Grease cookie sheet.
3. Unroll dough; place on greased cookie sheet.
4. Starting at center, press out dough with fingers to form 15x10-inch rectangle.
5. Sprinkle with salt & pepper & lightly drizzle with extra virgin olive oil.
6. Bake at 425°F for 7 minutes or until crust just begins to brown. Remove from oven.
7. Spread ricotta, smoked Gouda, & roasted garlic on top.
8. Distribute onions, tomatoes & eggplant on pizza and put back in oven for 6-8 minutes or until crust is golden brown.
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