Made using basic focaccia dough, rolled out to about 1/4″ thick, pricked all over on both sides with a fork and pre-baked at 475 for five minutes. The toppings are added in layers, bonded together with Italian blend shredded cheese from a bag, and baked for 10 – 15 minutes at 475. Let stand two minutes before cutting into slices and serving. YUM.
This is why I loved working in the food industry — leftovers from a catering gig. I got to take all the fabulous veggies I can fit into a takeout container and call that dinner at the end of each one I work. Yum!
Here we have a stack of widely cut veggies that include eggplant, three pepper colours, zucchini and portabello mushroom – all pre-soaked in balsamic and extra virgin olive oil and then baked in rich tomato sauce, some delicious asparagus stalks drizzled with unknown ingredients and steamed to perfection. One of two stuffed tomatoes (I ate the other before I thought of taking a photo – please forgive!) that was hollowed out and stuffed using the guts mixed with all kinds of yummy goodness before being baked to the perfect softness to dig into with a fork without the risk of it falling apart.
Oh.my.gawd… This was the best dinner! I got full after a bit of it so I have some leftovers from the leftovers for lunch tomorrow. Yee-haw!