Pizzaprovencal Recipes

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PIZZA PROVENCAL



Pizza Provencal image

Make and share this Pizza Provencal recipe from Food.com.

Provided by ChipotleChick

Categories     Vegetable

Time 20m

Yield 1 pizza, 4-6 serving(s)

Number Of Ingredients 10

12 inches Boboli pizza crusts, original crust
2 garlic cloves, minced
1 tablespoon olive oil
1 cup artichoke heart, cut into eigths (from a can)
3/4 cup roasted red pepper, cut into 1 inch strips
1 teaspoon balsamic vinegar
1 cup shredded mozzarella cheese
1/4 cup fresh grated parmesan cheese
1 teaspoon herbes de provence
salt and pepper, to taste

Steps:

  • Preheat the oven to 450.
  • Heat olive oil over medium heat. Add garlic and saute until it starts making noise.
  • Throw in the artichokes, red peppers, herbs and balsamic vinegar. Saute for about 2 minutes.
  • Spread the mixture evenly over the Boboli crust.
  • Sprinkle the cheeses on top.
  • Season with salt and pepper to taste.
  • Bake on a baking sheet in the lower third of the oven 8-10 minutes, or until heated through.
  • Cool for a few minutes, then slice and serve.

PIZZA PROVENCAL



Pizza Provencal image

Make and share this Pizza Provencal recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h1m

Yield 6 serving(s)

Number Of Ingredients 12

1 pizza crust (freshly made or commercial, 12 to 14 inch)
2 tablespoons olive oil
1/2 cup chopped onion
1 small italian eggplant, peeled and sliced into 1/2-inch thick slices
2 tomatoes, cored and chopped
1/2 cup green beans, cut into 1 to 2 inch pieces
10 -15 pitted black olives
2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 tablespoon julienned fresh basil
1 teaspoon fresh thyme (or 1/2 t. dried thyme)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 450°; prebake fresh pizza crust, if using for 3-4 minutes; remove from oven and set aside to cool slightly.
  • Heat the oil in a large skillet over moderate heat; add onion and stir/saute 3-4 minutes until translucent.
  • Add in the eggplant; cover and cook 3-4 minutes, turning occasionally.
  • Add in the tomatoes and green beans; cover and cook 3-4 minutes, stirring occasionally.
  • Add in the olives, capers, vinegar, basil, and thyme; stir and remove from the heat.
  • Spread the vegetable mixture over the crust; sprinkle cheese evenly over the top.
  • Bake for 12-15 minutes or until the cheese melts; remove from oven and serve.

Nutrition Facts : Calories 198.9, Fat 13.9, SaturatedFat 5.7, Cholesterol 29.5, Sodium 387.9, Carbohydrate 10.3, Fiber 4.5, Sugar 4.3, Protein 10

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