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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To caramelize the onions, heat the olive oil in a heavy skillet, add onions, garlic and herbs. Cook over low heat for 45 minutes or until onions are soft and most of the moisture has evaporated. Discard the bay leaf; add salt and pepper to taste. | 2. To roast the bell peppers, core, cut in half and place on broiler pan skin side up; preheat broiler to high and place peppers under broiler for 10 to 15 minutes or until skin blackens. With a pair of tongs, place the cooked peppers in a paper bag, fold top closed, and cool for 10 minutes. When cool enough to handle remove skin and slice into thin strips. | 3. To roast the eggplant and tomatoes, preheat oven to 400 degrees. Spray an ovenproof pan with non-stick cooking spray; add the eggplant, tomatoes, basil, capers and drizzle with olive oil, place in oven and cook for 30 minutes, stirring once or twice. When eggplant is cooked, add pepper to taste. | 4. For the toppings, finely mince the fresh herbs or crush the dried herbs; add the herbs to 3 tablespoons olive oil and warm until herbs are fragrant. Set aside while preparing crust. | 5. In a small bowl, sprinkle the yeast and sugar over 1 cup warm water; stir to mix. Allow to stand for 5 minutes or until bubbly. In a medium size bowl, combine the flours and measure 1 1/2 cups; set aside. Add the salt to the remaining 1 1/2 cups flour; stir in yeast and oil. Gradually add the reserved flour until dough is soft but not sticky. Knead until smooth; place in a bowl that has been lightly oiled with olive oil. Allow to rise for 20 minutes or until double in size. | 6. While assembling the pizza, preheat oven to 475 degrees; oil a large pizza pan (15 inch) with olive oil. Turn dough onto a lightly floured surface and knead for 8 to 10 times; roll into desired size, stretch dough to sides of pan forming crust around the edges. | 7. Brush dough within 1/4 inch of crust with olive oil and herb mixture, top with crumbled feta cheese, onions, eggplant mixture, bell peppers and olives. Sprinkle parmesan cheese over all and lightly drizzle with 1 tablespoon olive oil. Bake in preheated oven for 15 to 20 minutes or until crust is lightly brown. | 8. Serve immediately with additional parmesan cheese and red pepper flakes. | 9. Pleasse Note: Do not put hot toppings on pizza crust. Toppings should be at least room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		119.34	0.0	0.0	13.5
onion	3		sliced sweet	192.0	44.832	5.28	0.48
garlic clove	8			-	-	-	-
thyme	2	tablespoons	crushed	4.848	1.1736	0.2669	0.0806
oregano	1	tablespoon	crushed	2.65	0.6892	0.09	0.0428
bay leaf	2			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
eggplant	8	ounces	peeled diced	56.699	13.3356	2.2226	0.4082
rom tomato	2		peeled diced	-	-	-	-
basil	1	tablespoon	crushed	0.6095	0.0702	0.0835	0.017
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
caper	1	tablespoon	drained rinsed	1.9780000000000002	0.4205	0.203	0.07400000000000001
pepper				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
olive oil	2	tablespoons		119.34	0.0	0.0	13.5
salt	1/2	teaspoon		-	-	-	-
wheat pastry flour	1 1/2	cups		-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-
olive oil	4	tablespoons	divided	119.34	0.0	0.0	13.5
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
basil	1	teaspoon		0.6095	0.0702	0.0835	0.017
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92
red bell pepper	2		roasted peeled cut	-	-	-	-
kalamata olive	1/3	cup	pitted sliced	-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
red pepper flake				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.