Vegetable Pizza - Country Living Recipe
Yield: 1 pizzaRecipe by luhu.jp
Ingredients:
Whole-Wheat variation of,
2 Cloves: garlic, thinly sliced
-Basic Pizza Dough,
1 Small: zucchini, coarsely
1 tbsp: Cornmeal,
-grated,
1: 7-oz jar roasted red,
1 Small: yellow squash, cut
-peppers, drained
-crosswise into 1/4-inch,
4 tbsp: Olive oil,
-thick slices,
1 tbsp: White wine,
1 Large: tomato, cut into
1/2 tsp: Salt,
-chunks,
1/2 tsp: Ground black pepper,
1 tsp: Dried oregano leaves,
1 Small: , (1/2 lb) eggplant,
1/2 tsp: Dried sage leaves, crumbled
-cut crosswise into 1/2,
1/4 lbs: Mozzarella cheese, shredded
-inch-thick slices and each,
Chopped fresh parsley leaves,
-slice quartered,
-, opt.
Directions:
1. Prepare Whole-Wheat variation of Basic Pizza Dough. Set aside to
rise.
2. Lightly dust large baking sheet with cornmeal. On baking sheet,
shape whole-wheat dough into 14-inch round. Press edge between thumb
and forefinger to create scallop-shaped border.
3. In food processor, with chopping blade, process roasted red
peppers, 1 tablespoon olive oil, the white wine, 1/4 t salt, and 1/4
t black pepper until smooth. Spread pepper mixture over whole-wheat
round inside border.
4. In large skillet, heat 1 T olive oil. Add eggplant and garlic;
saute 3 minutes or until eggplant is slightly tender and lightly
browned.
5. Heat oven to 450F. Press zucchini into sieve to remove excess
liquid. Place zucchin1 in medium-size bowl and toss with 1 T oil;
spread over pepper mixture. In same medium-size bowl, combine
eggplant mixture, yellow squash, tomato, remaining 1 T olive oil, the
oregano, sage, and the remaining 1/4 t salt and 1/4 t pepper; spoon
over zucchini. Sprinkle all with shredded cheese.
6. Bake pizza on lower oven rack 10 to 15 minutes or until crust is
lightly browned and cheese is melted. Sprinkle with chopped parsley,
if desired. Serve immediately.
MAKES ONE 14-INCH PIZZA
Country Living/October/90 Scanned & fixed by DP & GG
Source from luhu.jp
rise.
2. Lightly dust large baking sheet with cornmeal. On baking sheet,
shape whole-wheat dough into 14-inch round. Press edge between thumb
and forefinger to create scallop-shaped border.
3. In food processor, with chopping blade, process roasted red
peppers, 1 tablespoon olive oil, the white wine, 1/4 t salt, and 1/4
t black pepper until smooth. Spread pepper mixture over whole-wheat
round inside border.
4. In large skillet, heat 1 T olive oil. Add eggplant and garlic;
saute 3 minutes or until eggplant is slightly tender and lightly
browned.
5. Heat oven to 450F. Press zucchini into sieve to remove excess
liquid. Place zucchin1 in medium-size bowl and toss with 1 T oil;
spread over pepper mixture. In same medium-size bowl, combine
eggplant mixture, yellow squash, tomato, remaining 1 T olive oil, the
oregano, sage, and the remaining 1/4 t salt and 1/4 t pepper; spoon
over zucchini. Sprinkle all with shredded cheese.
6. Bake pizza on lower oven rack 10 to 15 minutes or until crust is
lightly browned and cheese is melted. Sprinkle with chopped parsley,
if desired. Serve immediately.
MAKES ONE 14-INCH PIZZA
Country Living/October/90 Scanned & fixed by DP & GG
Source from luhu.jp