| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Mcdougall, Vegetarian, Vegan, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
|
Whole wheat pizza dough |
| 2 |
c |
Pizza sauce |
| 4 |
sm |
Zucchini |
| 2 |
c |
Spinach fresh/frozen drained |
| 1 |
md |
Onion, chopped |
| 2 |
cl |
Garlic, minced |
| 1 |
|
Green or red pepper sliced |
| 1 |
ts |
Basil, dried |
| 1/2 |
ts |
Oregano |
| 1/2 |
c |
Mushrooms, sliced |
| 1/2 |
c |
Black olives (optional) |
| 1 |
cn |
Artichoke hearts drained |
| 2 |
md |
Tomatoes thinly sliced |
INSTRUCTIONS
1. Prepare pizza dough and pizza sauce with following recipies. 2. Chop
onions, mince garlic, slice pepper, drain and quarter artichoke hearts.
3. Steam spinach, zucchini, onion garlic and peppers in covered skillet
with small amount of water, until crisp-tender. Stir in basil and oregano.
4. Spread crust with pizza sauce; arrange saute'ed vegetable mixture. Add
mushrooms, and artichokes in layers.
5. Fold in overhanging crust to form border around filling. Press border
at 1 inch intervals to seal.
Bake on lowest oven rack 10 minutes at 525 degrees; reduce heat to 450 and
bake 10-12 minutes or until crust is lightly browned.
6. Arrange fresh tomatoes on top of pizza 7. Serve at once
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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