Mediterranean Vegetable Pie
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
TOPPING
- 2 cups mushrooms, thickly sliced
- 1 medium zucchini, chopped (about 1 1/2 cups)
- 1 sweet red pepper, chopped
- 1⁄4 cup red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons vinegar (balsamic or red wine)
- 1 cup mozzarella cheese or 1 cup provolone cheese, shredded
-
CRUST
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon dried basil
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- 3 tablespoons butter, melted
directions
- Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F Butter another large baking sheet.
- TOPPING: In a 13x9-inch metal baking pan or a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, basil, oregano, salt, pepper, and vinegar; spreadout over pan. Place on top of baking sheet in oven and roast for 30-35 minutes or until tender and starting to brown.
- CRUST: Meanwhile, Prepare crust. In large bowl, combine flours, baking powder, basil and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto lightly floured surface, and knead a couple of times just until smooth. Roll out to a 12x10-inch oval and place on a buttered baking sheet; fold 1/2-inch of the edge toward center and pinch into a raised border.
- Soread roasted veggies evenly over crust inside border; sprinkle with cheese. Place baking sheet on top of the hot baking sheet in oven. Bake for about 20 minutes or until crust is golden and cheese is bubbling. Cut into wedges.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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