Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

“Everyone is guilty at one time or another of throwing out questions that beg to be ignored, but mothers seem to have a market on the supply. "Do you want a spanking or do you want to go to bed?" "Don't you want to save some of the pizza for your brother?" "Wasn't there any change?"
-Erma Bombeck, Mother

The refrigerator light goes on...

This pizza is fantastic. It's just that simple. Roasted veggies, cheese, yummy pizza crust.

Balsamic Vinegar

The queen of vinegar production is balsamic vinegar.  Very popular now, true balsamic vinegar is made from the Trebbiano grape.  The rich brown color comes from being aged in wood casks, often for decades.  Although it is made from grapes, balsamic vinegar isn’t produced directly from wine (as are most vinegars).  The authentic product may not contain any wine vinegars - the grape juice is reduced, fermented and then made directly into vinegar using the juice only from the Trebbiano grape.  

The closest that you will find to a "star rating" is by the consortiums of Modena and Reggio Emilia.  These are the only guarantee of authentic aged balsamic vinegar, as both of these groups have strict rules of inclusion in the consortium that relies on strict guidelines of quality.  

The Modena consortium designates their products by bottling in a squat round bottle and one of two capsules to seal the cork.  A white capsule indicates vinegar that is at least 12 years old and gold foil is for vintage vinegars – those that have aged at least 25 years and carry the designation extravecchio.

Reggio Emilla vinegars are put up in a bottle with a long thin neck and have a round label to designate the vintage.  Red seals, like the white capsule, indicate at least 12 years of ageing.  Silver seals are for 18 years and older and gold for those vintages of 25 years or more.  

The thin balsamic vinegar that is on most store shelves today is a manufactured by combining conventional white wine vinegars with colorings and flavorings.

Roasted Vegetable Pizza

Servings = 4 | Serving size =1 individual pizza

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe also requires making Whole Wheat Pizza Dough

This recipe does not make very good leftovers.

4 medium	Italian eggplant
1 large	leek
1 tsp	olive oil
2	whole bulbs garlic (trimmed and each clove peeled)
2	red bell peppers
1 lb	shiitaki mushrooms
4 Tbsp	balsamic vinegar
2 ounces	Parmigiano-Reggiano (grated)
2 ounces	semi-soft goat cheese

Trim the ends of the eggplant and quarter lengthwise.

Wash the leek greens and slice lengthwise into 1/4 inch wide strips.

Heat oven to 375° F and place oil the bottom (near one end) of a medium roasting pan. Place the garlic cloves on top of the oil and the whole pepper at the other end and put the roasting pan in the oven.

Roast for ten minutes, turning both the garlic and the pepper once.

Place the eggplant, leeks and mushrooms on top of the garlic and cover with the balsamic vinegar. Turn the pepper. Return the pan to the oven.

Roast for about 30 minutes. Toss the vegetables about every 5 minutes.

When the eggplant is slightly soft, remove the pan from the oven.

Place the pepper in a brown paper bag for 10 minutes while the vegetables cool. Remove the pepper from the bag and the peel will come off easily. Seed the pepper and then slice into julienne strips. Add to the roasted vegetables and toss.

Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500°F.

Roll out whole wheat pizza dough into four nine inch rounds and divide the roasted vegetables evenly on top of each individual pizza. Cover with the grated cheese and then crumble the goat cheese over the top.

Cook on the preheated pizza stone for approximately 10 to 15 minutes.