Читать книгу Bobbie's Organic Planet - Bobbie Williamson - Страница 27

Flour for rolling dough

1 pound whole wheat pizza dough

2 tablespoons grated Parmesan

For the sauce

2 tablespoons extra virgin olive oil

1 medium white onion, diced

2 cloves garlic, minced

5 tablespoons tomato paste

1 cup water Sea salt

Freshly ground black pepper

For the topping

1 large ball (8 ounces) buffalo milk mozzarella, thinly sliced

2 cups grated Parmesan

2 medium white onions, thinly sliced

1 medium-size sweet red pepper, thinly sliced

2 cups sliced button mushrooms 2 cups thinly sliced zucchini

2 medium Roma tomatoes, sliced

1 tablespoon dried oregano

Preheat oven to 400°.

Roll dough on a floured work surface into a rectangular shape to fit the baking sheet. Sprinkle with 2 tablespoons grated Parmesan. Place in freezer while you make the tomato sauce and prep veggies.

To make the sauce, heat olive oil in a medium-size saucepan over medium heat. Add onion and garlic; cook until translucent. Add tomato paste, water, sea salt, and pepper. Continue to cook over medium heat, stirring occasionally, until the consistency of a thick paste. Cool to room temperature.

Remove pizza dough from freezer. Pour sauce evenly over dough. Top with mozzarella and Parmesan, then remaining veggies and oregano. Bake for approximately 20 minutes.

Let cool for several minutes before cutting into bite-size squares.

This refreshing dip has a Latin American flavor as well as a Middle Eastern touch and can be made as spicy as you like. It is also very healthy and is fabulous served with organic spicy-or-not taco chips. I also like to put freshly cut lime wedges around the bowl for added color. Try using a cheery-looking serving bowl with this salsa. It is also an excellent side dish to accompany grilled tuna steaks, fish, or chicken.