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Gourmet Veggie Pizza



GOURMET VEGGIE PIZZA
Round Table  Pizza Restaurant Copycat Recipe

Creamy Garlic Sauce:
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup milk, warmed in microwave until lightly bubbling
3 cloves garlic
1/4 teaspoon Italian or pizza seasoning
pinch pepper
pinch nutmeg

In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes. Bring to a boil. Add garlic, Italian seasoning, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.

Toppings:
1/2 cup chopped baby spinach
1/4 cup shredded Swiss cheese
1/2 cup thinly sliced red onion
1/4 cup chopped marinated artichoke hearts (use frozen, unsalted artichoke hearts)
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1/4 cup shredded mozzarella
1/4 cup ground Parmesan cheese

Assembly: Spread sauce evenly over entire pizza. Add spinach, and then top with fontina. Add rest of veggies, and then top with mozzarella, cheddar, and lastly, Parmesan.

A note about cheese: Most block Swiss cheese is very low in sodium, so it’s a good substitute for saltier cheeses. Most fresh mozzarella cheese is also lower in sodium than other cheeses. However, fresh mozzarella is quite soft and doesn’t shred well. The best thing to do is cube it. Smoked fresh mozzarella is also low in sodium and adds a smoky note to dishes. Sargento now sells reduced sodium mild cheddar shreds, reduced sodium mozzarella shreds, and reduced sodium provolone slices. All these cheeses would taste good on pizza. Parmesan cheese is strong, and it doesn’t take much to give your pizza a flavor punch. A light sprinkling will do wonders. Sprinkle with your hands, though.

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