Category: Vegetarian

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Pesto, Sun-Dried Tomato & Caramelized Onion Pizza

Recipe Summary: Recipe for pesto, sun-dried tomato and caramelized onion pizza – a delicious vegetarian weeknight pizza that is simple to make and packed with flavor.

Pesto, Sun-Dried Tomato & Caramelized Onion Pizza

Recipe Ingredients

  • 1 yellow onion, sliced thinly
  • 2 teaspoons olive oil
  • 1 pinch of salt
  • 1 raw wheat pizza dough crust, thawed to room temperature
  • 2-3 tablespoons basil pesto
  • 8-12 sun-dried tomatoes packed in olive oil
  • 3-4 cloves garlic, minced
  • 2 cups mozzarella cheese, shredded
  • Italian herbs, to taste

Recipe Directions

  1. Peel your yellow onion and slice it in half. Use a mandolin to slice the onion extra thin for caramelization.
  2. Pour 2 teaspoons of olive oil into a wide, shallow skillet or saute pan and heat to medium heat until the oil is shimmering.
  3. Add the sliced onions to the pan and stir to coat with oil. Spread them evenly into a thin layer. Sprinkle a pinch of salt over the onions. Let the onions start to brown and stir occasionally.
  4. Cook for 30 minutes to an hour – low and slow – for the best results. This is a great time to slice up your sun-dried tomatoes into small pieces and mince your garlic.
  5. Preheat your oven to 400 degrees.
  6. Put some flour (and some cornmeal if you want!) on a table and roll out your pizza dough to your desired crust thickness. With a fork, poke some small holes at random places throughout the crust – this minimizes bubbles.
  7. Spread your desired amount of basil pesto sauce on the crust.
  8. Add your caramelized onions, minced garlic and sundried tomatoes. Top with mozzarrella cheese.
  9. Bake at 400 degrees for 12 to 20 minutes. This variance is so wide because baking time will depend on the thickness of your crust, shape of your pizza and amount of toppings. We always start at 12 minutes, and add time in 2-minute increments until the crust is golden brown and the cheese starts to brown.

Additional Notes

We are often Whole Foods shoppers, so we use their frozen whole wheat pizza dough ball. It’s a great pizza crust!

Variations

What’s great about this pizza recipe is that you can add or change almost anything to suit your tastes or whatever you have on-hand in the pantry. Making a great pizza is an imperfect art.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Number of servings (yield): 4

Recipe Rating 4 Stars:  ★★★★☆ 1 review(s)

 

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Israeli Couscous with Apples, Cranberries and Feta

Recipe Name: Israeli Couscous with Apples, Cranberries & Feta

Vegan or Vegetarian Recipe for Israeli Couscous

Recipe Ingredients

  1. 2 tablespoons olive oil
  2. 2 cups dry Israeli couscous
  3. 4 cups vegetable broth
  4. 1/4 cup chopped fresh parsley
  5. 1/2 tablespoon chopped dry rosemary
  6. 1 green apple, diced
  7. 1 cup dried cranberries
  8. 1/2 cup toasted slivered almonds
  9. 1/4 cup apple cider vinegar
  10. 3 tablespoons maple syrup
  11. 1/2 teaspoon kosher salt
  12. 1/2 teaspoon black pepper
  13. 1/4 cup olive oil
  14. 1/2 cup feta cheese

Recipe Directions

  1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring occasionally until it starts to brown, for about 3 to 5 minutes. Add the 4 cups of vegetable stock and bring to a boil, then lower heat to a simmer. Simmer for 10 to 12 minutes uncovered, or until the liquid has evaporated. Transfer to a large bowl to cool completely.
  2. Preheat your oven to 350 degrees. Arrange almond slivers in a single layer on a baking sheet. Bake for 8 to 10 minutes, occasionally shaking up the pan to get even heating. Site aside to cool completely.
  3. Mix together the vinaigrette with 1/4 cup apple cider vinegar, 3 tablespoons maple syrup (or substitute honey), 1/2 teaspoon coarse salt, 1/2 teaspoon fresh ground black pepper and 1/4 cup of olive oil.
  4. Toss the cooled couscous, chopped herbs, toasted almonds, apples and dried cranberries together. Add the vinaigrette and mix in completely. Serve topped with feta cheese (or leave it off if you’re vegan).

Additional Notes

Recipe modified from Giada De Laurentiis on Food Network. Original recipe here.

Variations

Feta Optional for Vegans

Preparation time: 25 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Recipe Rating: 4 Stars:  ★★★★☆ 1 review(s)

Vegetarian Recipe - Israeli Couscous with Apples, Cranberries, Herbs & Feta Cheese