- Pizza dough
- Oil
- 1 egg, beaten
Sauce
- 1 pound [454 g] green vegetables [cabbage...]
- 3 tablespoons [45 mL] oil
- 1 [14-ounce / 398-mL] can tomatoes, drained
- 2 onions, minced
- 2 garlic cloves, crushed
- 1/2 teaspoon [2.5 mL] oregano
- Salt and pepper, to taste
Garnishings
- Tomato slices
- Fresh marjoram leaves
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- Clean green vegetables; soften [do not add water] vegetables for 15 minutes, over low heat.
- Drain and mince green vegetables.
- Into a casserole, heat oil; brown minced green vegetables.
- Chop tomatoes; add to casserole, along with minced onions, crushed garlic and oregano; salt and pepper.
- Simmer until just thickened.
- Preheat oven to 425°F [220°C].
- Grease 2 baking sheets.
- Divide pizza dough into 2 parts.
- Roll each part into a 10-inch [25-cm] circle.
- Brush dough with a little oil.
- Spoon 1/2 of vegetable mixture in the center of each dough and brush edges with beaten egg; fold and seal edges.
- Brush top of dough with remaining beaten egg.
- Bake into preheated oven for 20 minutes.
- Decorate with tomato slices and fresh marjoram leaves; serve.
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