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Vegetable Pizza With Feta Cheese

Yield 6 servings (serving size: 1 wedge)

Ingredients

  • 1/2 cup dry vermouth
  • 1 1/2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped red onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 6 black peppercorns
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 1/2 cup chopped red bell pepper
  • 3 cups sliced cremini mushrooms (about 1/2 pound)
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil

Nutrition Information

  • calories 296
  • caloriesfromfat 29 %
  • fat 9.5 g
  • satfat 3.8 g
  • monofat 4 g
  • polyfat 1.3 g
  • protein 12.8 g
  • carbohydrate 39.4 g
  • fiber 2.6 g
  • cholesterol 19 mg
  • iron 3 mg
  • sodium 657 mg
  • calcium 165 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns.

  3. Place pizza crust on a baking sheet. Sprinkle with half of feta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375° for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil.