Pizza Gardenia

by Tarla Dalal

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Accompaniments

Butter Bean And Vegetable Soup
Olive Cream Cheese Dip
Pasta Salad With Basil Vinaigrette
Peach Lettuce Salad

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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.

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Preparation Time: 15 mins.
Cooking Time: 50 mins.
Makes 2 pizzas.
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Ingredients

1 Basic Pizza Base
1 recipe Pesto

For the roasted vegetable topping
1 medium red pepper, sliced
1 medium green pepper, sliced
1 zucchini, sliced
1 onion, sliced
1 brinjal (baingan / eggplant)
1 clove of garlic (lehsun), chopped
1 tbsp olive oil
salt and black pepper (kalimirch) powder to taste

Other ingredients
1 cup grated mozzrella cheese or grated cooking cheese
butter or oil for greasing

Method

For the roasted vegetable topping

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

Place one pizza base on a greased baking tray.
Spread half of the pesto on top of the pizza base.
Top with half of the roasted vegetables and mozzarella cheese.
Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or till the base is evenly browned.
Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or till the base is evenly browned.
Repeat with the remaining ingredients to make one more pizza.
Serve hot.

RECIPE SOURCE : The Complete Italian Cook Book