Basil Focaccia Wedges
These healthy mini-pizzas will inspire children to eat vegetables! The canola oil browns the vegetables, brings out their rich flavors, and gives the dough a crispy crust.
- 1 1/2 Tbsp canola oil, divided 20 mL
- 1 cup thinly sliced green bell pepper 250 mL
- 1/2 cup thinly sliced red onion 125 mL
- 1/2 pkg (8 oz/225 g) sliced mushrooms
- 2 medium cloves garlic, minced
- 1 package (13.8 oz/ 391 g) focaccia-style, refrigerated pizza dough
- 1/4 tsp dried red pepper flakes 1 mL
- 1/2 cup chopped fresh basil leaves 125 mL
- 2 small plum tomatoes, cut into 12 rounds total
- 1/2 cup (2 oz/55 g) shredded part-skim mozzarella 125 mL
- 2 Tbsp grated Parmesan cheese 30 mL
- 16 pitted kalamata olives, chopped
- 1. Preheat oven to 400 °F (200 °C). In large non-stick skillet over medium-high heat, heat 1 Tbsp (15 mL) canola oil. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
- 2. On baking sheet, drizzle remaining 1/2 Tbsp (7 mL) canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
- 3. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
- 4. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
- Tip: Using the prongs of a fork helps distribute vegetables evenly on top of uncooked dough. A pizza cutter allows for easier slicing of wedges.
|Gras saturés||1 g|
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