Fit For Life Pizza -

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

1. In a large bowl, combine yeast and half a cup of

5 minutes. Cover dough and allow to rest while you prepare filling.

2. Preheat oven to

500 deg F. Lightly oil tow cookie

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

5. Place pizza on bottom rack of

500 deg F oven and 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