Whole Wheat Pizza Tart
Description
Make-Ahead Tip: Prepare and bake crust. Cover and store at room temperature up to 24 hours.
Ingredients
1 16-ounce loaf frozen whole wheat bread dough, thawed
1 green onion or leek
1/4 of a small yellow or green sweet pepper
1/4 cup pizza sauce
1/4 cup purchased pesto
1-1/2 cups shredded provolone or mozzarella cheese (6 ounces)
Assorted toppings such as thinly sliced tomatoes, sliced fresh mushrooms, sliced eggplant, sliced pepperoni, and sliced pitted ripe olives.
1 green onion or leek
1/4 of a small yellow or green sweet pepper
1/4 cup pizza sauce
1/4 cup purchased pesto
1-1/2 cups shredded provolone or mozzarella cheese (6 ounces)
Assorted toppings such as thinly sliced tomatoes, sliced fresh mushrooms, sliced eggplant, sliced pepperoni, and sliced pitted ripe olives.
Methods/steps
1
On a lightly floured surface, roll bread dough into a 11-inch circle
Transfer dough to an 11-inch tart pan with a removable bottom
Press dough into bottom and up sides of pan
Prick generously with a fork
Bake in a 400 degree F oven for 12 to 15 minutes or until light brown
2
Meanwhile, cut green onion or leek and sweet pepper into long, thin strips
In a medium saucepan, cook onion or leek and sweet pepper, covered, in a small amount of boiling water for 2 to 3 minutes or until tender; drain completely
3
Spread pizza sauce over half of the hot crust; spread pesto over remaining half of crust
Sprinkle with provolone or mozzarella cheese
Arrange green onion or leek, sweet pepper, and other desired toppings atop cheese
4
Bake for 10 to 15 minutes more or until cheese melts and pizza is heated through
Makes 10 to 12 appetizer servings
On a lightly floured surface, roll bread dough into a 11-inch circle
Transfer dough to an 11-inch tart pan with a removable bottom
Press dough into bottom and up sides of pan
Prick generously with a fork
Bake in a 400 degree F oven for 12 to 15 minutes or until light brown
2
Meanwhile, cut green onion or leek and sweet pepper into long, thin strips
In a medium saucepan, cook onion or leek and sweet pepper, covered, in a small amount of boiling water for 2 to 3 minutes or until tender; drain completely
3
Spread pizza sauce over half of the hot crust; spread pesto over remaining half of crust
Sprinkle with provolone or mozzarella cheese
Arrange green onion or leek, sweet pepper, and other desired toppings atop cheese
4
Bake for 10 to 15 minutes more or until cheese melts and pizza is heated through
Makes 10 to 12 appetizer servings
Additional Tips
Make-Ahead Tip: Prepare and bake crust. Cover and store at room temperature up to 24 hours.
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