North American Olive Oil Association Blog

Recipe: Grilled Flat Bread Pizza with Hidden Veggie Sauce

[fa icon="clock-o"] Apr 29, 2015 12:29:00 PM [fa icon="folder-open'] Olive Oil Recipes

It’s hard to get some kids to eat their veggies, but nearly all kids love pizza. The hidden vegetable tomato sauce in this recipe packs eggplant, carrots, celery, onion, garlic and herbs into a rich pizza sauce that both kids and adults will eat up!

Grilled_Flatbread_Pizzas

Ingredients for Pizza Sauce with Hidden Vegetables

Yield: 3 quarts (Freeze in smaller portions for future use)

½ cup Extra Virgin Oil

2 cups Eggplant, peeled and diced small

1 cup Onion, diced small

1 cup Carrot, diced small

1 cup Celery, diced small

2-3 each Garlic Cloves, chopped

2 teaspoons Fresh Thyme, chopped

2 Tablespoons Fresh Basil, chiffonade

1 to 2 Dry Bay Leaves

3 quarts Canned Crushed Tomatoes (3 each, 28oz or 32oz cans)

To taste Salt and Pepper

In a large (5-quart or bigger) thick-bottomed pot, heat the extra virgin olive oil over medium heat. Add the eggplant, onion, carrot, celery, and garlic and sauté gently (not browning vegetables or garlic) until the vegetables start to become tender. Add the tomatoes, herbs and bay leaves. Simmer, uncovered, for about one hour and then season to taste with salt and pepper. Puree until all vegetables are hidden in the tomato sauce. Chill and reserve to make quick pizzas.

Grilled Flat Bread Pizza with Hidden Vegetable Sauce

1 per serving Large Slice Peasant Bread Cut ¼” to 3/8” thick (or any type artisan/crusty bread)

As needed Extra Virgin Olive Oil

To taste Salt and Pepper

As needed Hidden Vegetable Tomato Sauce

To cover Mozzarella (grated)

As needed Parmesan Reggiano (grated)

Preheat oven to 350 degrees and preheat gas grill or grill pan to medium high. Brush bread generously with extra virgin olive oil and season with salt and pepper. Grill the bread crisp on each side and transfer to a baking sheet lined with baking paper. Top each slice of grilled bread with tomato sauce. Cover with grated mozzarella and sprinkle with grated parmesan Reggiano. Bake in the oven until the cheese is melted, about 10 - 15 minutes. Cut into wedges and serve.


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