East-west Gourmet Vegetarian Pizza Recipe
Yield: 1 14" pieRecipe by luhu.jp
Ingredients:
18 ounce: Dough ball,
6 ounce: Mozzarella, diced
1 tbsp: Olive oil,
1 1/2 tsp: Garlic, chopped
1 1/2 tsp: Ginger, bottled, chopped
4 ounce: Mushrooms, chopped
2 ounce: Bell peppers, red/green slice
2 ounce: Broccole flowerets,
2 ounce: Onion, red, sliced
2 ounce: Zucchini, sliced
3 tbsp: Saute sauce, follows
5 ounce: Tomatoe, sliced
2 ounce: Artichoke hearts, marinated
2 ounce: Olives, sliced
SAUTE SAUCE
2 tbsp: Sugar,
1 1/2 cup: Rice wine vinegar,
1/2 cup: Sherry, dry
Directions:
Make the saute sauce in plastic squeeze bottle. This can be stored at
room temperature. Then: On peel, roll dough into 14" circle and top
with cheese. In a large skillet, heat oil, garlic and ginger. Add
mushrooms, peppers, broccoli, onion and zucchini. Saute lightly. Add
saute sauce, stiring to deglaze pan. With tongs, place vege mix on
crust. Top with tomatoes, artichokes, and olives. Bake at 600 F
directly on hearth of deck oven for prox. eight min or until bottom
of crust is golden brown.
By Pauline Zawacki, Owner, Fast Freddies Old Town Pizzeria,
Roseville, CA Dicks notes: This recipe won the Heart Healthy
Category at the 1996 Pizza Festiva, Las Vegas.
Source from luhu.jp
room temperature. Then: On peel, roll dough into 14" circle and top
with cheese. In a large skillet, heat oil, garlic and ginger. Add
mushrooms, peppers, broccoli, onion and zucchini. Saute lightly. Add
saute sauce, stiring to deglaze pan. With tongs, place vege mix on
crust. Top with tomatoes, artichokes, and olives. Bake at 600 F
directly on hearth of deck oven for prox. eight min or until bottom
of crust is golden brown.
By Pauline Zawacki, Owner, Fast Freddies Old Town Pizzeria,
Roseville, CA Dicks notes: This recipe won the Heart Healthy
Category at the 1996 Pizza Festiva, Las Vegas.
Source from luhu.jp