Italian Vegetable Popover Pizza

July 11, 2012

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Homemade pizza is one of my favorite meals. It’s pretty hard to beat all your favorite flavors and ingredients harmonizing together to make a symphony of deliciousness in your mouth.

Sometimes, after a long day, when all you want is a slice of said ooey, gooey pizza, it can seem pretty inopportune to begin the homemade pizza making process. While pizza dough is simple to throw together I’m often not so keen to wait the requisite hour or so to let it rise. 

In such trying times, I’ve discovered this little recipe for Italian Vegetable Popover Pizza, found in The Old Farmer’s Almanac Garden Fresh Cookbook. A golden brown, puff pastry-esque crust sits on top of all that goodness rather than in its usual spot on the bottom. The light yet cheesy ‘crust’ hides a delicious medley of vegetables, sauce and cheese while also offering a welcome twist on the usual weeknight pizza.  Fast, easy, and delicious, you can feel free to customize and experiment with whatever ingredients you think sound delicious, have just plucked out of the garden or happen to have lying around when you need to whip up a quick week night meal!


Veggies! And lots of them. Definitely a pizza staple at my house.


Softening up the veggies for the pizza

Fresh vegetables, an herb medley, wine laced sauce and cheese – the definition of yummy in a 13 x 9. Next up: pouring on the ‘crust’ (no picture, sorry!)

All cooked! Check out that golden brown, cheesy crust with fresh tomato sauce bubbling all around. Yum!

A slice of the pizza. Messy but tasty!

 

ITALIAN VEGETABLE POPOVER PIZZA

From the Old Farmer’s Almanac Garden Fresh Cookbook (p 145)

  • 3 tablespoons vegetable oil, divided
  • 2 cups sliced zucchini
  • 1/3 cup chopped green bell pepper
  • 1 cup sliced carrots
  • 1 pound mushrooms, sliced
  • 1/3 cup diagonally sliced celery
  • 1/2 cup chopped broccoli
  • 2 cups homemade tomato sauce or 2 cans (8 ounces each) tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 3/4 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
  • 1 clove garlic, chopped
  • 3/4 teaspoon salt, divided
  • 12 ounces mozzarella cheese, shredded
  • 2 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese

Preheat the oven to 400 degrees F. Grease a 13x9-inch baking pan. In a large frying pan over medium heat, warm 2 tablespoons of the oil. Add the zucchini, green pepper, carrots, mushrooms, celery, and broccoli and cook for 5 to 7 minutes, or until soft; strain, if needed. Add the tomato sauce, tomato paste, wine, oregano, basil, marjoram, garlic, and 1/4 teaspoon of the salt and stir well. Reduce the heat and simmer for 20 minutes. Spoon the mixture into the prepared baking pan. Sprinkle with the mozzarella. Set the pan in the oven to keep warm. In a large bowl, combine the eggs, milk, and remaining tablespoon of oil and beat to blend. Add the flour and remaining 1/2 teaspoon of salt and beat until smooth. Remove the vegetable mixture from the oven and pour the egg mixture over it, covering the ingredients completely. Sprinkle with the Parmesan cheese. Bake for 30 minutes, or until puffed and golden brown.

 

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Kelsey is a Boston native and current Seattle transplant. When not chasing the sun around the state of Washington she can be found doing crosswords on her commute, rock climbing, biking, organizing as many potlucks as possible, and skiing (mostly spent defending the mighty mountains of the east coast). She loves cooking, sailing and traveling and will take you up on an offer to drink coffee, sit by a fire, and play scrabble any day. 

Comments

All those veggies look so

By Emily Adamson

All those veggies look so good! I love this idea of doing the crust on top for a simple week night dinner - yum!

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