David Gauvin, chef at the Addison Gilbert Hospital in Gloucester, has taken full advantage of a new initiative implemented by the hospital, called The Green Team. In order to stay environmentally friendly, Addison Gilbert Hospital has created a recycling program that hits every department, from the cooking staff to the cleaning crew. As part of The Green Team’s initiative, the hospital boasts a fresh herb garden. Garden-fresh vegetables have a wide variety of uses, from eating them off the vine, to roasting them and topping your favorite meal.
Gauvin has created a recipe for a flatbread (also referred to as a pizza) that is so good, it will give you cause to think twice before ordering for take-out. This recipe uses fresh vegetables to top a flatbread, making it extremely healthy and very easy to make. Vegetable flatbread can have any variety and quantity of vegetables on them, so pick and choose from any of your favorite veggies. If you don’t have your own vegetable garden at home, Chef Gauvin suggests seasonally fresh vegetables which can be found either at your local farmers market or at any grocery store. This recipe calls for mozzarella cheese, a staple ingredient for most pizza lovers. What pizza lovers may not know is that mozzarella cheese is, quite literally, the glue that holds all the veggies in place and gives the flatbread an extra dimension of flavor. Gauvin also suggests using fresh basil leaves which will add a sweetness to your pizza as well as produce a fresh aroma that will complement all of the flavors from the fresh vegetables.
Use at least one of the following to prepare toppings. (Note: Leftover roasted vegetables can be used for a variety of dishes.)
2 tablespoons olive oil
Salt and pepper to taste
3-4 ounces of pizza dough
cup mozzarella cheese, cubed
3-4 basil leaves, chopped or ripped
1 tablespoon balsamic vinegar
1. Prepare the vegetables by chopping them into bite size pieces.
2. Drizzle with olive oil and add salt and pepper.
3. Mix the vegetables and place them on a cooking sheet.
4. Preheat oven to 375 degrees, and roast the vegetables for about 20 minutes, or until golden brown.
5. Coat stretching surface and dough with flour, and stretch the dough to about
6. Cook the dough on a grill, or greased grill pan until the edges turn brown and bubbles form. Then flip the dough and cover surface with a little olive oil and garlic.
7. Top dough with vegetables, mozzarella, basil and balsamic vinegar.
8. Put the flatbread in the oven for 5 minutes, or until cheese is melted.
Recipe courtesy of chef David Gauvin of Addison Gilbert Hospital, Gloucester, 2012.