Pizza gardenia

Posted on July 22, 2009. Filed under: pizza | Tags: , |

A thin crust pizza topped with pesto and a colourful combination of fresh vegetables. Italians use only freshly picked seasonal vegetables when they are at the height of perfection. They rarely let any vegetable grow past its prime.

Cooking Time : 50 mins.
Preparation Time : 15 mins.

Makes 2 pizzas.

Ingredients
1 recipe basic pizza base, page…

1 recipe pesto, page
For the roasted vegetable topping
1 medium red pepper, sliced
1 medium green pepper, sliced
1 zucchini, sliced
1 onion, slice
1 eggplant (baingan), sliced
1 clove garlic, chopped
1 tablespoon olive oil
salt and pepper to taste
Other ingredients
1 cup mozzarella cheese or cooking cheese, grated
butter or oil for greasing
For the roasted vegetable topping
1. Heat the butter and olive oil in a pan, add all the remaining ingredients and cook over a high flame, stirring continuously till the vegetables are slightly browned. Remove and keep aside.
How to proceed
1. Place one pizza base on a greased baking tray.
2. Spread half of the pesto on top of the pizza base.
3. Top with half of the roasted vegetables and mozzarella cheese.
4. Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or till the base is evenly browned.
5. Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or till the base is evenly browned.
6. Repeat with the remaining ingredients to make one more pizza.
7. Serve hot.
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