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Ingredients Jump to Instructions ↓

  1. --DOUGH--

  2. 1 pk Yeast, dry active

  3. 1 c Flour, pastry, whole wheat

  4. 1 1/2 c Flour, white, unbleached

  5. 1 c Hot water (120 deg F +)

  6. 3 tb Olive oil

  7. Ground rock salt to taste

  8. --FILLING--

  9. 1/2 c Olive oil

  10. 4 sm Eggplant, Japanese -- thinly

  11. --sliced lengthwise 2 md Zucchini -- thinly sliced

  12. --lengthwise 1/2 lb Mushrooms -- thinly sliced

  13. Thin rounds of onion 1 t Garlic -- crushed

  14. 1 t Corn meal

  15. 1/2 c Pesto

  16. 1 c Tomatoes, sun-dried

  17. 2 lg Tomatoes -- thinly sliced

  18. 1/2 c Olives, Greek -- chopped

  19. 1/4 c Basil, fresh -- chopped OR 1 t Basil, dried

  20. 1/4 ts Oregano

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

  22. 5 minutes. Cover dough and allow to rest while you prepare filling.

  23. 2. Preheat oven to

  24. 500 deg F. Lightly oil tow cookie

  25. 5 minutes.

  26. 3. While vegetables are grilling, flour work surface

  27. 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

  28. 5. Place pizza on bottom rack of

  29. 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

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