- 6 broccoli flowerets
- 6 cauliflower flowerets
- 1 cup [250 mL] minced celery
- 1 onion, minced
- 1 tablespoon [15 g] butter
- 12 fresh or canned whole mushrooms, sliced
- A little melted butter
- 5 [9-inch / 23-cm each] unbaked pizza crusts
- 1/2 [10-ounce / 284-mL] can cream of mushroom or cream of celery soup concentrate
- 1/2 sweet green pepper, thinly sliced and seeded
- 1 tomato, sliced
- 2 tablespoons [30 mL] grated carrot
- Grated Mozzarella cheese
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- Boil broccoli and cauliflower flowerets into hot salted boiling water for 8 minutes.
- Cool; slice into thin slices.
- Melt together minced celery and onion into melted 1 tablespoon [15 g] butter.
- Brown mushroom slices for 3 minutes into a little melted butter.
- Evenly spread each pizza crusts with 2 tablespoons [30 mL] cream of mushroom or cream of celery soup concentrate.
- Garnish with boiled broccoli and cauliflower flowerets, browned mushroom slices, green pepper slices and then with tomato slices.
- Sprinkle with grated carrot and then with grated Mozzarella cheese.
- Bake into a preheated 450°F [230°C] oven until golden brown.
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