East-West Gourmet Vegetarian Pizza

Title:
East-West Gourmet Vegetarian Pizza

Yield:
1 14" pie

Categories:
Pizza,
No
limit




Ingredients:





    18 oz Dough ball


     6 oz Mozzarella, diced


     1 tb Olive oil


 1 1/2 ts Garlic, chopped


 1 1/2 ts Ginger, bottled, chopped


     4 oz Mushrooms,  chopped


     2 oz Bell peppers,red/green slice


     2 oz Broccole flowerets


     2 oz Onion, red, sliced


     2 oz Zucchini, sliced


     3 tb Saute sauce (follows)


     5 oz Tomatoe, sliced


     2 oz Artichoke hearts,marinated


     2 oz Olives,sliced





--------------------------------SAUTE
SAUCE--------------------------------


     2 tb Sugar


 1 1/2 c  Rice wine vinegar


   1/2 c  Sherry, dry





 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 Freddie's Old Town Pizzeria, Roseville, CA


 Dick's notes: This recipe won the  Heart Healthy Category at the 1996 Pizza


 Festiva, Las Vegas.


 Posted to MM-Recipes Digest V3 #339


 


 From: dick.baker@pods.pacifier.com


 


 Date: Wed, 11 Dec 96 08:46:40 -0800