| "GREEN" RECIPES :
Veggie Pizza
by Annalisa e Giampiero Cara
Pizza
is an Italian "poor" food that has become one of the most popular
and loved dishes in the world. Peasant families in Southern Italy
used to make it with bread dough and garnished it with tomatoes
and seasonal vegetables from their garden.
That's
why pizza is such a versatile and complete dish: you can put on
it every ingredient you like ("sweet pizza" is quite popular today,
with its chocolate or mascarpone cream topping, sugar and nuts),
according to your imagination and your taste.
Here,
we offer you four vegetarian recipes, simple and mouth-watering,
perfect for a summer dinner or party. They are just delicious, light
and healty. Try the Seaweed Pizza and you'll never miss seafood
or tuna pizza again!
Note:
Using the extra vergin olive oil (possibly Italian) to season your
pizza will enhance the flavour and nutritional value of the recipe.
A little luxury you won't regret.
FRESH
TOMATO AND BASIL PIZZA
Ingredients
For the dough: 3 cups all-purpose flour - 1 package
fast-acting yeast - 1/2 tsp salt - lukewarm water to mix
For
the topping: 4 medium tomatoes, thickly sliced - 5 oz. fresh
mozzarella, thinly sliced - 10 basil leaves - 2 garlic cloves, thinly
sliced - 2 Tbs extra virgin olive oil - salt - chili pepper
1.
Pre-heat the oven to 400°F. Blend flour, yeast and salt together,
then mix to a firm dough with warm water.
2.
Knead the dough for about 5 minutes, until it is smooth and elastic,
then roll it out to a large circle and place it on a lightly greased
backing sheet. Let it rise in a warm place for about 10 minutes,
then bake it for 5 minutes.
3.
Arrange the mozzarella slices over the pizza base. On top, place
a layer of sliced tomatoes, slightly overlapping them.
4.
Scatter
the basil leaves and the garlic, then drizzle with the e.v. olive
oil and season with salt and chili pepper. Bake for 15 minutes,
until the base is crisp and golden brown.
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RADICCHIO
AND PARMESAN CHEESE PIZZA
Ingredients
For the dough: 3 cups all-purpose flour - 1 package
fast-acting yeast - 1/2 tsp salt - lukewarm water to mix
For
the topping: 3.5 oz. chopped radicchio - 8 oz. passata sauce
or puréed tomatoes - 2 leeks, sliced - 3/4 oz. grated parmesan
cheese - 4 oz. sliced mozzarella cheese - 12 black olives, pitted
- 2 crushed garlic cloves - 6 basil leaves - 1 tsp dried basil -
2 Tbs e.v. olive oil - salt - ground chili pepper
1.
To make the dough, follow steps 1 and 2 in the previous recipe.
2.
Pour the puréed tomatoes into a small saucepan. Stir in one
of the crushed garlic cloves, together with the dried basil, then
add salt and pepper to taste. Simmer over moderate heat until the
mixture is thick enough.
3.
Heat the e.v. olive oil in a pan and slightly fry the leeks and
remaining garlic cloves until softened.
4.
Add the radicchio and stir continuously for a few minutes, then
cover and simmer for 5-10 minutes. Stir in the parmesan cheese and
season with salt and chili pepper.
5.
Cover the pizza base with the tomato sauce and spoon the radicchio,
leek and parmesan cheese mixture on top. Arrange the mozzarella
slices on top and scatter over the black pitted olives and the basil
leaves. Bake the pizza for 15-20 minutes, until golden brown.
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ZUCCHINI
PIZZA WITH FETA
Ingredients
For the dough: 3 cups all-purpose flour - 1 package
fast-acting yeast - 1/2 tsp salt - lukewarm water to mix
For
the topping: 2 zucchini, thinly sliced - 2 red onions, thinly
sliced - 4 oz. crumbled Feta cheese - 6 sun-dried tomatoes in oil,
snipped - 4 Tbs e.v. olive oil - fresh nutmeg, grated - dried oregano
- salt - ground black pepper
1.
To make the dough, follow steps 1 and 2 in the first recipe.
2.
Gently fry the onions in 3 Tbs of oil for 5 minutes, then add
the zucchini and fry for another 5 minutes. Season with salt and
pepper and add nutmeg to taste.
3.
Spread the pizza base with the vegetable mixture, then scatter the
tomatoes and crumbled Feta over it. Sprinkle with oregano and the
rest of olive oil, then finally bake for 15 minutes, until golden
and crisp.
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SEAWEED
PIZZA
Ingredients
For the dough: 3 cups all-purpose flour - 1 package
fast-acting yeast - 1/2 tsp salt - lukewarm water to mix
For
the topping: 2 wakame leaves - 1 handful of arame - 1 can (14
oz) chopped tomatoes - 12 black olives, pitted and halved - 2 garlic
cloves, crushed - 3 Tbs e.v.olive oil - oregano - salt and ground
chili
1.
To make the dough, follow steps 1 and 2 in the first recipe.
2.
Cover the seaweeds with warm water and let them stand for about
5 minutes. Heat 2 tablespoons of oil in a pan and fry the garlic
over moderate heat. Drain and mince the seaweeds, add them to the
garlic in the pan and fry for other 5 minutes.
3.
Preheat the oven to 425°F. Add the tomatoes and the olives to the
seaweeds mixture, stir well and season with salt and a pinch of
oregano. Let it simmer for 12 minutes, covered.
4.
Spoon the seaweed mixture on the pizza base, covering it well, and
then sprinkle with the ground chili and the remaining oil. Bake
the pizza for about 12 minutes, until the crust is golden and crisp.
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to the recipes list)
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