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Parthenon Vegetarian Pizza recipe

Parthenon Vegetarian Pizza.

This Greek vegetarian delight has garlickyherb sauce topped with hummus, fresh tomatoes, red onions, blackolives and feta cheese.

Recipe: Parthenon VegetarianPizza

Garlic Herb Sauce:
1 pound (4 sticks) butter
2 tablespoon chopped fresh garlic
2 tablespoon dried thymePizza:
20 ounces prepared pizza dough
2 1/4 cups diced mozzarella cheese
3/4 cup (about 5 ounces) crumbled feta cheese
1 cup sliced red onions
1 cup sliced black olives
15 fresh tomato slices
1 teaspoon fresh oregano
4 ounces hummus

  • For the garlic herb sauce, place the butter,garlic, and dried thyme into a 1/6-size metal pan, and melt ina steam table. Heat on high until the butter reaches 140°F;lower the heat, but maintain the temperature. Allow to sit for1 hour before using.
  • For the pizza, preheat a conveyor ovento 450°F (230°C).
  • Form a 1/2-inch-thick crust. Brush thedough with 1/2 cup of the garlic and herb sauce, spreading evenlyto inside the edge of the crust. Pour the mozzarella in the center,and “roll” the cheese out to the crust’s edgewith your palm, in a circular motion. Spread onto the pizza,in this order, the feta, red onions, and black olives so thateach is evenly layered to the crust’s edge. Arrange thetomato slices in a “pinwheel” fashion with 10 in anouter ring, and 5 in a center ring.
  • Bake on a pizza pan or large baking sheetfor 10 minutes. Sprinkle with oregano and cut into 10 slices.Serve with a 4-ounce cup of hummus on the side for dipping.

    Makes 1 pizza.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    Easy Gluten & Soy-Free Vegan Pizza Recipe

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  • Comments

    1 Comment

    Live

    Dear Dassana, when u said to cover the already double sized dough with plastic wrap before putting in fridge wont it get pressed while doing so. Do we have to deflate it as some punch it i saw vah chef doing it it on youtube or we just have to wrap it without disturbing it; and if we do so then next day after taking it out and bringing it to room temp as u said after 45 min that we have to knead it and then shape it. Do we have to knead it or just shape it. b coz on u tube iam seeing many people giving importance to kneading. I tried your pizza recipe it was very tempting but i have one problem my pizza was slightly darker from edges any idea what went wrong?


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