Vegetable pizza - country living

1 pizza

Ingredients

Quantity Ingredient
Whole-Wheat variation of Basic Pizza Dough
1 tablespoon Cornmeal
1 7-oz jar roasted red peppers, drained
4 tablespoons Olive oil
1 tablespoon White wine
½ teaspoon Salt
½ teaspoon Ground black pepper
1 Small (1/2 lb) eggplant, cut crosswise into 1/2 inch-thick slices and each slice quartered
2 Cloves garlic, thinly sliced
1 Small zucchini, coarsely grated
1 Small yellow squash, cut crosswise into 1/4-inch thick slices
1 Large tomato, cut into chunks
1 teaspoon Dried oregano leaves
½ teaspoon Dried sage leaves, crumbled
¼ pounds Mozzarella cheese, shredded
Chopped fresh parsley leaves (opt.)

Directions

1. Prepare Whole-Wheat variation of Basic Pizza Dough. Set aside to rise.

2. Lightly dust large baking sheet with cornmeal. On baking sheet, shape whole-wheat dough into 14-inch round. Press edge between thumb and forefinger to create scallop-shaped border.

3. In food processor, with chopping blade, process roasted red peppers, 1 tablespoon olive oil, the white wine, ¼ t salt, and ¼ t black pepper until smooth. Spread pepper mixture over whole-wheat round inside border.

4. In large skillet, heat 1 T olive oil. Add eggplant and garlic; saute 3 minutes or until eggplant is slightly tender and lightly browned.

5. Heat oven to 450'F. Press zucchini into sieve to remove excess liquid. Place zucchin1 in medium-size bowl and toss with 1 T oil; spread over pepper mixture. In same medium-size bowl, combine eggplant mixture, yellow squash, tomato, remaining 1 T olive oil, the oregano, sage, and the remaining ¼ t salt and ¼ t pepper; spoon over zucchini. Sprinkle all with shredded cheese.

6. Bake pizza on lower oven rack 10 to 15 minutes or until crust is lightly browned and cheese is melted. Sprinkle with chopped parsley, if desired. Serve immediately.

MAKES ONE 14-INCH PIZZA

Country Living/October/90 Scanned & fixed by DP & GG

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