Pizza is not a high-fat, high calorie diet destroyer. With the proper pizza toppings, pizza can actually relatively well represented, with all four food groups.
Vegetables are no strangers to pizza. Most of the "all" cake for at least mushrooms, peppers and onions. But there are many other vegetables, the great taste without adding many calories. Vegetarian pizza and to the entire spectrum from basic to gourmet.
Take mushrooms, for example.If you are under time pressure and not too picky, you can mushrooms straight from the can or glass. Pre-sliced mushrooms from the supermarket are the better choice. And something very special, roasted mushrooms - shitake, morels, chanterelles, or - in butter and a hearty pizza with a woody taste that is perfect for creating the autumn. To really enhance the taste, deglaze the pan with a little Madeira or Marsala.
Onions are almost as variedlike mushrooms. Raw red or white onions, add a strong taste that stands up to other flavors such as bold Kalamata olives or roasted peppers. Caramelized onions add a sweetness that a great compliment to savory dishes such as pancetta or bacon.
To caramelize them in a couple of large onions thinly. You will be amazed how much it cook to be surprised. Melt a little butter in a large frying pan and cook them on low heat. As they begin, soft, a little chicken broth or wine and keepCook until they find a warm, comforting brown. If they dry out, add some more stock and stir. If you have a sweeter topping, you can sprinkle over a tablespoon of sugar on the onions as they cook.
The entire process can be 30 minutes or more. But the results are worth the effort.
Roasted garlic is another variant packed ingredient, it's worth the extra effort. To cut to the tip of a whole garlic and place it in a terra cotta garlic roaster or on an aluminum --Foil. Drizzle the head with some good quality olive oil, salt and pepper, and bake at 350 degrees for an hour or so.
Press the roasted garlic from the peel and spread it on the pizza crust. Then grate some fresh Parmegiano Padona Reggiano and Grana cheese. This is an excellent base for pizzas, do not use the tomato sauce.
Peppers can also be used raw or roasted. If you have a gas stove or grill, you can roast the peppers. Just char it with the flame,then put them in a paper bag to steam. Pull the charred skin and chop or cut into slices. Buy or just a glass of roasted peppers in the store.
Olive pack a lot of taste in a small package. Canned black olives are relatively mild. But Kalamata and green olives such as Picholine really command attention. Use them sensibly.
When it comes to tomatoes, San Marzano, the gold standard. Grown in the shadow of Mount Vesuvius in Italy's Campania region, they are worth an extraCosts. If you can buy canned San Marzano from Italy. California-grown San Marzano are also in better grocery stores.
Be sure to drain and prior to use. Or chop and seed fresh, ripe tomatoes. Roma and grape tomatoes are a good choice. And sun-dried tomatoes have a wonderful, concentrated flavor.
Artichokes, marinated and both levels, are one of our favorite pizza toppings. Greek pizza with artichokes, feta cheese, olives and tomatoes is a deliciousAlternative to the usual pepperoni. Add shrimp and lots of fresh herbs such as oregano and basil, if you like.
And do not overlook the greens. Arugula has a fresh, nutty taste, combined with delicious goat cheese. Saute it before use, fold it on the pizza raw materials before it in the oven, or add it after it baked. In addition to the tasty and nutritious, the color is beautiful.
Ditto spinach, and makes a wonderful white pizza. Use a garlic and olive oil baseSauce and then add mozzarella and ricotta, and fontina or Gruyère. Add as much green, and you can skip the salad.
Even vegetables like butternut squash and eggplant are excellent covering for pizza. So the next time your in the production section of your grocery store, take a look around for inspiration.
