Aimer faire plaisir à ceux qu'on aime

Ingredients

• 45 ml (3 tbsp.) butter
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 yellow pepper, thinly sliced
• 1 red pepper, thinly sliced
• 2 zucchinis, sliced
• 1 fennel bulb, thinly sliced
• 500 ml (2 cups) fresh spinach, stems removed and chopped
• 450 g (1 lb) frozen (then thawed) or fresh pizza dough
• 500 ml (2 cups) biobio Mozzarella, grated
• 250 ml (1 cup) marinara sauce, store-bought
• 8 slices of Le Marquis de Témiscouata, rind removed
• 12 cherry tomatoes, halved
• Salt and freshly ground pepper

Preparation

In a frying pan, brown the onions with garlic, peppers, zucchinis and fennel in butter. Add the spinach and continue cooking for 1 minute. Remove from heat and set aside.

Meanwhile, on a lightly floured surface, use a rolling pin to roll out the pizza dough into a circle approximately 30 cm (12 in.) in diameter. Place the dough onto a baking sheet. Using your fingers, stretch out the dough to make it evenly shaped, and then make the edges approximately 1 cm (1/2 in.) thick. Spread 1/4 of the biobio Mozzarella along the edges and fold the dough over it, making a cheese crust.

Spread the marina sauce over the pizza. Cover it evenly with sautéed vegetable mix, spinach, and the Le Marquis de Temiscouata. Sprinkle with the rest of the biobio Mozzarella cheese, and then add the cherry tomatoes. Bake on the lower rack in a preheated oven at 450°F (230°C) for 15 minutes or until the crust is golden and the cheese has melted.

Just before serving, use a well-sharpened knife to slice the pizza. Serve hot.