INGREDIENTS

INSTRUCTIONS

In a large bowl, combine yeast and half a cup of each of the flours.
Stir in hot water and olive oil. Stir in additional half cup of each
of the flours and salt to taste, if desired. Knead until smooth and
elastic, adding additional flour if dough remains too sticky. Knead
for at elast 5 minutes. Cover dough and allow to rest while you
prepare filling. Preheat oven to 500 deg F. Lightly oil tow cookie
sheets with olive oil. Arrange eggplant, zucchini, mushrooms, and
onion slices on cookie sheet. Combine rfeamining olive oil with
crushed garlic and brush sliced vegetables well. Place in oven and
grill for 5 minutes. While vegetables are grilling, flour work  surface
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.  Remove
grilled vegetables from oven. Brush crust generously with  pesto. Layer
vegetables on pesto, beginning with eggplant slices,  topping with
zucchini, and then adding mushrooms and onion rings. Top  with sun
dried tomatoes. Add slices of fresh tomato. Sprinkle with  chopped
olives, fresh or dry basil and oregano. Place pizza on bottom  rack of
500 deg F oven and bake for 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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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