Sometimes I come across a recipe that I want to make exactly as it is. Sometimes I come across a recipe that I want to tweak just a little bit. Then there are times when I’m inspired by a recipe and I change it so much it bears no resemblance to the original. That’s what happened with this one. I made this while on my hiatus and knew that it was one that I was inspired by. However, I didn’t write down or bookmark where the recipe came from. I remembered that it was from a new cookbook and thought that it was baked in a tart pan.
After fifteen minutes of going back and forth through the cookbook I was ready to give up. I went back over the recipes again, remembered and located the recipe with the ingredient that caused the light bulb to go off, pizza dough. Thank goodness! My inspiration came from Southern Living, “The Half Hour Hostess”, the recipe was Shrimp-Pesto Pizza. What I came up with was a Mixed Vegetable Tart with Applewood Smoked Bacon. The only similarities between the original and my rendition are pizza dough, and parmesan cheese .
Even though I went way out of the way with this inspirational recipe, there are scores of others in the book that I want to make exactly as presented. This book is also the kind of book that I’d love to write. Not only is it full of recipes, but entertaining tips. Also, I love, love, love the way the dishes are presented. All things in time huh, enjoy!
Mixed Vegetable Tart with Applewood Smoked Bacon
1 lb applewood smoked bacon, cooked and roughly chopped
1 can Pillsbury Pizza Crust
2 cups frozen Stir fry Vegetables, heated
½ sweet onion, chopped
1 ½ cups Monterey Jack shredded cheese
½ cup parmesan cheese
½ cup evaporated milk
Pizza dough tends to shrink sometimes when it’s rolled out. To try and counteract this I rolled it out and let it set for about a half hour before I put it in the pan. While waiting, I cooked and chopped the bacon and assembled the rest of the ingredients. After the waiting time I had to give the dough another quick roll. Then I placed it into a tart pan with removable bottom that had been spritzed with a non-stick spray. After that I combined the onion, Monterey Jack cheese, evaporated milk, all abut ½ cup of the bacon, and veggies in a large bowl. Once combined I poured the mixture into the pizza dough lined tart pan and sprinkled the top with the remaining bacon and parmesan cheese. I bake it in a preheated 350° oven. After 30 minutes the the dough looked golden and the filling was set. It was good right out of the oven and even better the next day.