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Parthenon Vegetarian Pizza
Courtesy of Wisconsin Milk Marketing Board
Prep Time: 10 Min.
Cook Time: 10 Min.
Marinate: 1 Hr.
What you need:
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Garlic Herb Sauce:
+ 1 lb. (4 sticks) butter
+ 2 Tbsp. chopped fresh garlic
+ 2 Tbsp. dried thyme
+ 20 oz. prepared pizza dough
+ 2 1/4 c. diced mozzarella cheese
+ 3/4 c. (about 5 oz.) crumbled feta cheese
+ 1 c. sliced red onions
+ 1 c. sliced black olives
+ 15 fresh tomato slices
+ 1 tsp. fresh oregano
+ 4 oz. hummus
What to do:
1. For the garlic herb sauce, place the butter, garlic, and dried thyme into a 1/6-size metal pan, and melt in a steam table. Heat on high until the butter reaches 140°F; lower the heat, but maintain the temperature. Allow to sit for 1 hr. before using.
2. For the pizza, preheat oven to 450°F.
3. Form a 1/2 in. thick crust. Brush the dough with 1/2 c. of the garlic and herb sauce, spreading evenly to inside the edge of the crust. Pour the mozzarella in the center, and "roll" the cheese out to the crust's edge with your palm, in a circular motion. Spread onto the pizza, in this order, the feta, red onions, and black olives so that each is evenly layered to the crust's edge. Arrange the tomato slices in a "pinwheel" fashion with 10 in an outer ring, and 5 in a center ring.
4. Bake on a pizza pan or large baking sheet for 10 min. Sprinkle with oregano and cut into 10 slices. Serve with a 4 oz. cup of hummus on the side for dipping.
Chardonnay / Pinot Grigio, Pinot Grigio, Sauvignon Blanc