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Thursday, March 14, 2013

mini veggie tarts ♥

Here is a great nutritious dinner... supercute for parties too! Mini veggie tarts! enjoy! 




Makes around 8 – 10 small pizzas (5-inch) or 1 large
 You can use almost anything as topping, I marinate the zucchini and eggplant and make a homemade tomato sauce myself, if you want to make it easier for yourself you can buy these things pre-made in the supermarket. 

Dough:1 cup lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup wheat flour
2 tbsp olive oil

Tomato sauce:
1 tbsp olive oil
1 onion, chopped
1 clove garlic
2 tbsp capers (drained)
a pinch of dried chili
1 1/2 cup of canned tomatoes

1 tbsp fresh or 1 tsp dried oregano
salt & black pepper

Topping:4 pre boiled potatoes8 ounces marinated artichoke hearts4 ounces kalamata olives1 zuchini (marinated)1 eggplant (marinated)4 brown mushrooms, cut in quarters1/4 fennel, thin slices8 ounces small tomatoes2 small spring onions, divided in half1/2 broccoli 4 ounces goat cheesesalt & black pepper
fresh aragula, put it on after the pizza has been in the oven


Making the dough: Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.

Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.
Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper.  Another trick is to roll them out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.
Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh aragula, salt and freshly grounded pepper. Serve immediately enjoy! 

2 comments:

  1. These look great...you have all my favorite toppings listed.

    ReplyDelete
  2. Thank you! I try to use great fresh healthy ingredients! Glad you like them! :)

    ReplyDelete