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Topical Currents

"Robert is Here" Owner Robert Moehling On The History Of Produce In The Redland

robertishere.com

11/05/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Robert is Hereowner, Robert Moehling.  He talks about the history of the Redland,  how it became an important produce producing area and what he sees as the modern challenges for the area.  He has a remarkable family story to tell.

  ~~Dinner in Minutes~~

Onion, Pepper and Mushroom Pizza

Here’s a quick pizza dinner that takes less time than sending out for one. Sweet onions, mozzarella cheese, bell peppers and mushrooms top a ready-made thin crust for this quick meal.  Anything goes these days with pizza, from figs to pickles.  Or you can make a cheese burger pizza with ground beef, cheddar cheese and tomatoes.  In Philadelphia they serve a Philly-cheese steak pizza with grilled steak, peppers, onions provolone and Philly cheese sauce.  Use the recipe here or add whatever suits your tastes.

Thin crust pizza bases are now available in the market.  It makes a crisp base for the pizza.  Or if you have time, use a refrigerated pizza dough, roll it out until it is thin and it will fill your kitchen with the aroma of freshly baked bread.

The order makes a difference in how fast the pizza cooks. I place the peppers and onions on top so that they are exposed to the heat and will cook through in just 15 minutes.

Serve an Italian-style washed, ready-to-eat salad on the side to complete this quick hassle-free dinner.

RECIPES

ONION, PEPPER AND MUSHROOM PIZZA

1, 10 or 12-inch thin crust pizza base

Olive oil spray

1 large, ripe tomato, sliced (about 1 1/2 cups)

1 teaspoon dried oregano

4 ounces part skim milk mozzarella cheese, sliced

2 1/2 cups sliced baby bello mushrooms

1 bell pepper (red, yellow or green), sliced (about 1 cup)

1 cup sliced Vidalia onion or other sweet onion

Preheat oven to 400 degrees.  Line a baking sheet with foil.  Place pizza base on the foil and spray with olive oil spray. Place sliced tomatoes on top. Sprinkle oregano over tomatoes.  Place mozzarella slices over tomatoes.  Spread mushrooms over the cheese and bell pepper and onions on top of the mushrooms.  Place on the middle shelf of the oven for 15 minutes.  Makes 2 servings.

 
 

NUTRITION INFORMATION

For entire meal: Per serving: 699 calories (26 percent from fat), 20.3 g fat, (7.4 g saturated, 2.7 g monounsaturated), 32 mg cholesterol, 35.6 g protein, 96.1 g carbohydrates, 8.7 g fiber, 1106 mg sodium.

SHOPPING LIST

To buy: 1, 10 or 12-inch  thin crust pizza base, 1 can olive oil spray, 4 ounces part skim milk mozzarella cheese, 1 bell pepper (red, yellow or green), 1 large ripe tomato,  1 Vidalia onion and 1/2 pound sliced baby bello mushrooms.

Staples: dried oregano

Helpful Hints

  • Red onion can be used instead of Vidalia onions.
  • Sliced baby bello mushrooms can be found in most markets. Any type of mushrooms can be used.
  • French bread or pita bread can be used as a pizza base.

Countdown:

  • Preheat oven to 400 degrees.
  • Prepare pizza.
  • Bake pizza.
  • Toss salad with dressing.

Copyright © Linda Gassenheimer

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer

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WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.
Richard Ives came to WLRN in September 2000 to begin a new career in radio. Born in Fort Lauderdale, his family moved to Long Island, New York, where he grew up. After graduation from college and an unsatisfying stint in a job that, as he puts it, "paid the bills but for which I had no passion" he found himself contemplating a midlife career change after being laid-off.