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FIT FOR LIFE PIZZA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
1 pk Yeast, dry active
1 c Flour, pastry, whole wheat
1 1/2 c Flour, white, unbleached
1 c Hot water (120 deg F +)
3 tb Olive oil
Ground rock salt to taste
-----FILLING-----
1/2 c Olive oil
4 sm Eggplant, Japanese -- thinly
--sliced lengthwise
2 md Zucchini -- thinly sliced
--lengthwise
1/2 lb Mushrooms -- thinly sliced
Thin rounds of onion
1 t Garlic -- crushed
1 t Corn meal
1/2 c Pesto
1 c Tomatoes, sun-dried
2 lg Tomatoes -- thinly sliced
1/2 c Olives, Greek -- chopped
1/4 c Basil, fresh -- chopped OR
1 t Basil, dried
1/4 ts Oregano (optional)
1. In a large bowl, combine yeast and half a cup of
each of the flours. Stir in hot water and olive oil.
Stir in additional half cup of each of the flours and
salt to taste, if desired. Knead until smooth and
elastic, adding additional flour if dough remains too
sticky. Knead for at elast 5 minutes. Cover dough and
allow to rest while you prepare filling.
2. Preheat oven to 500 deg F. Lightly oil tow cookie
sheets with olive oil. Arrange eggplant, zucchini,
mushrooms, and onion slices on cookie sheet. Combine
rfeamining olive oil with crushed garlic and brush
sliced vegetables well. Place in oven and grill for 5
minutes.
3. While vegetables are grilling, flour work surface
and roll dough into a large, thin sixteen-inch round
to be baked on a pizza pan, or for a change of pace,
roll dough into a thin rectangle to fit a cookie
sheet. Brush cookie sheet or pan lightly with olive
oil and dust with corn meal. Tansfer dough to baking
pan.
4. Remove grilled vegetables from oven. Brush crust
generously with pesto. Layer vegetables on pesto,
beginning with eggplant slices, topping with zucchini,
and then adding mushrooms and onion rings. Top with
sun dried tomatoes. Add slices of fresh tomato.
Sprinkle with chopped olives, fresh or dry basil and
oregano.
5. Place pizza on bottom rack of 500 deg F oven and
bake for 15 to 20 minutes, or until crust is lightly
browned. Remove from oven and cut into slices or
squares.
American Vegetarian Cookbook by Marilyn Diamond/MM by
Dianne Smith/DEEANNE
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