Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Thyme Leaf Description
- Non-GMO
- Non-Irradiated
- French Type
- Fancy Grade
- Non-ETO
Thyme blends well with many other herbs, enhancing rather than overpowering other flavors. Use this herb to add warmth and pungency to marinades, stuffings, vegetables, stews and cheese dishes.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Mushroom & Fennel Cast Iron Pizza
This recipe gives the “personal pan pizza” a whole new meaning! Cancel your pizza delivery and instead take out your cast-iron skillet. If pizza dough sounds daunting, get a little help with the store-bought variety. Roast mushrooms and fennel in just 20 minutes, press the dough into your oiled skillet and top with sauce and prepared veggies. The piping hot cast iron skillet pizza will be all the more satisfying since it came directly from your oven.
Mushroom & Fennel Cast Iron Pizza
- 1 16- oz. store bought pizza dough (room temperature)
- 7 oz. mixed mushrooms or cremini mushrooms (sliced)
- 1/2 medium fennel bulb or 1-1/2 cups trimmed and thinly sliced (fronds reserved)
- 1/2 medium yellow onion or 3/4 cup sliced
- 1/4 cup extra virgin olive oil (divided)
- 1/4 tsp. salt (plus more to taste)
- 1/4 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/4-1/2 cup marinara sauce
Optional: 1/2 cup vegan shredded mozzarella cheese
- Preheat oven to 425 degrees F. Line rimmed baking sheet with parchment paper.
- In large bowl, add mushrooms, sliced fennel and onion. Mix in olive oil and salt until vegetables are evenly coated.
- Spread vegetables evenly on prepared baking sheet. Roast 20 minutes or until tender and lightly browned, turning halfway. When done roasting, set vegetables aside and raise oven temperature to 500 degrees F.
- In 12-inch cast iron skillet, add 2 Tbsp olive oil and coat bottom and sides of pan. Add room temperature dough, and using tips of fingers, gently press dough to evenly cover bottom of skillet and slightly up edges.
- Spread sauce over dough and sprinkle evenly with vegan mozzarella and roasted vegetables.
- Bake 17-20 minutes or until crust is golden.
- Remove from oven, garnish with fennel fronds and season with additional salt, if needed. Cut into 4-6 pieces and serve hot.
Grab these ingredients and more at Vitacost.com.
