Five Cheese Pizza

Title:
Five Cheese Pizza

Yield:
1 Servings

Categories:
Pizza,
Appetizers




Ingredients:





          Whole wheat pizza dough (rec


          -ipe) or basic crust


     2 tb Pine nuts


     2 tb Olive oil; plus additional


          -for pan


          Cornmeal for pan (optional)


     1 ts White wine vinegar


   1/2 ts Garlic; minced


     1 sm Zucchini; thinly sliced (ab


          -out 3/4 cup)


   1/3 c  Red onion; very thinly slic


          -ed


   3/4 c  Provolone cheese; grated


          Coarse salt


          Fresh ground pepper


   1/2 c  Mozzarella cheese; grated


   1/3 c  Bel paese cheese; slivered


          -(get at italian groc.)


   1/4 c  Gorgonzola cheese; crumbled


     6 tb Parmesan; freshly grated (i


          -mported is best)


     1 tb Parsley; fresh, chopped






 1.  Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet


 over low heat until hot to the touch. Add pine nuts; reduce heat to very


 low.  Toast pine nuts, shaking pan frequently, until evenly golden, about
2


 minutes.  Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as


 necessary for type of pan (see below for tips); sprinkle with cornmeal if


 desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in


 medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole


 Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with


 remaining oil. Sprinkle half the provolone evenly over dough, leaving a


 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with


 salt and pepper to taste, then with the remaining provolone, all the


 mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with


 additional salt and pepper.  Bake until crust is golden, about 15 minutes.


 Scatter pine nuts evenly over surface. Bake until pine nuts and crust are


 browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the


 parsley.  Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine,


 November, 1984.  See Whole Wheat Pizza Dough recipe. Which Pan for Pizza?


 Almost any type of pan can give good results, though directions for


 brushing with oil and sprinkling with cornmeal differ slightly with each.


 In fact, the use of cornmeal is not required to prevent sticking except


 when using a pizza stone, but a little sprinkled on the surface of any pan


 will give added texture to the crust. Tin-lined steel; aluminum round pizza


 pans or baking sheets:


     Generously brush the pan with olive oil. Black-finished metal baking


 sheets and pizza pans:


     Follow the manufacturer's directions for care. Lightly brush bottom and


 sides (if any) with olive oil. Pyrex pizza pan:


     Generously brush pan with olive oil. Pizza Stone:


     Stones require preheating in a 500F oven.  They require no oiling but


 must be sprinkled with cornmeal to prevent sticking just before the pizza


 is transferred from the peel (paddle). The peel must also be sprinkled with


 cornmeal before the uncooked pizza is place on it for transfer to the


 heated pizza stone. When removing the hot pizza stone from the oven, be


 careful not to set it on a cold surface, or the stone will crack.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini