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Recipe by:
Denise Hughes
Courtesy of Sustainable Table ® Ingredients:
One organic, whole wheat pizza crust (or make your own thin crust)
1 small roll or one big roll of goat cheese
Olive Oil 2 Tbsp
Balsamic Vinegar (enough to drizzle)
One large Heirloom Tomato
2 Handfuls of grapes
½ cup of fresh Parsley
1 cup of fresh Baby Spinach
Sea Salt
Cracked Black Pepper
Directions:
To begin, glaze the top and bottom of the pizza crust with olive oil. Use a small brush to spread it evenly across the crust. Crush the goat cheese and spread on top of the crust. Slice the tomato into thin round slices and place on top of the cheese. Place Baby Spinach on top of the tomatoes. Place chopped parsley on top of spinach and tomatoes. Drizzle with Balsamic Vinegar and Olive Oil. Season top with sea salt and cracked black pepper to taste. Bake in an oven (or while camping a solar oven) in a regular oven heat to 425 degrees. In a solar oven heat to 300 degrees and let bake until the crust looks brown along the edges and crisps up. The cheese should look melted. Take out of the oven cut like a pie and serve. Delish! Notes:
See the picture of the pizza in our solar oven at Bonarroo! Recipe Number 299 added on 2008-06-18
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