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August 2006 Issue
Quick Summer Pizza
by Ronda L. Halpin
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This time of the year, we all get busy. We are enjoying the last days of summer, preparing for the autumn, and trying to keep cool all at once. So there's nothing as welcomed right about now than a quick meal idea that's healthy and easy. Well, this month, we're catering to that desire!

Since fresh vegetables abound right about now, it's time to take full advantage of them and put them to good use on a simple pizza. Pick up a couple ready-made items and you will be done even sooner. A Boboli crust -- I like the thin crust variety -- and some precooked bacon will make your life so simple, you will wonder why you didn't make this sooner. You can either buy precooked bacon in the meat section your grocery store or alongside the salad fixings. Either will work well for this and save you a lot of time. And after all, couldn't we all use a little more time right about now?

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Quick Summer Pizza

  • 2-3 medium ripe tomatoes
  • 1 tsp. Italian seasoning
  • 1 tsp. olive oil
  • 1 garlic clove, minced
  • 1 thin crust premade crust (e.g. Boboli)
  • 1/2 c. sliced green onions
  • 1/3 c. diced red peppers
  • 1/2 c. chopped kalamata olives
  • 1/3 c. cooked, crumbled bacon
  • 1/2 c. crumbled goat cheese
Preheat the oven to 450 degrees.

Combine the first 4 ingredients (tomatoes through garlic) in a food processor and process until smooth. Pour into a strainer to thicken slightly if you have very juicy tomatoes.

Spoon a thin layer of the tomato mixture on the crust. Any leftover sauce is excellent over pasta. Layer the remaining ingredients over the crust and bake for 10 minutes. Serve hot.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes
 



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