INGREDIENTS

INSTRUCTIONS

SIMPLE BASIL TOMATO TOPPING
SAUTEED BASIL LEEK TOPPING
1.  Combine the yeast with sugar and water in a large mixing bowl and set
aside until bubbles rise to the surface, about 5 mins.
2.  Whirl the oats in a blender or food processor until they are the
consistency of coarse flour.  When the yeast is thoroughly dissolved and
frothy, about 7-10 mins, add the oat flour, whole wheat flour, oil, salt
and enough fo the white flour to make a stiff dough.  Turn out onto lightly
floured surface and knead for 5-7 mins, until smooth and elastic, adding
the remaining flour as needed.
3.  Lightly oil a large bowl.  Place the dough in it, turn it once to coat,
cover with a damp towel, and allow to rise in warm spot for about 30 mins,
or until doubled in size.  While rising, prepare toppings and grate feta.
4.  For Simple Basil Tomato Topping.  Mix all ingredients in bowl and set
aside.  Or for Sauteed Basil Leek Topping.  Heat oil in saucepan, add leeks
and salt, cover and cook on med-low for 7 mins, stirring now and then. Add
tomatoes and roasted red peppers, cover and cook for 10 mins, stirring a
few times.  Remove from heat, stir in basil, and set aside.
5.  When dough has doubled in size, preheat oven to 450F and prepare a 12"
pizza pan with cooking spray or oil.
6.  Punch down dough, turn out onto lightly floured work surface, and kned
for 1 min.  Using your hands or rolling pin, stretch dough into large
circle.  Place dough on pan and continue stretching until it covers pan.
Using fingers, make slightly thicker edge of crust around perimeter of the
pan.  Very lightly spray or oil the dough and allow it to rise in warm
place for 10 mins.  Evenly spread prepared topping on dough, top with
grated feta, and bake for 15 mins, until dough is golden and cheese is
melted.
A 10-oz serving with Simple Basil Topping: 402 calories, 8.1g fat (18%CFF),
3.7 g  sat.fat,
995    sodium, 19mg chol
A 12.5-oz serving with Sauteed Basil Leek Topping: 449 calories, 9.4g fat
(19%CFF), 3.9g sat.fat
899 mg sodium, 19mg chol.
Other recipes from same book that make good pizza toppings are: Creamy
Roasted Red Pepper Sauce, Savory Onion Marmalade, Chunky Tomato Sauce,
Italian Roasted Vegetables, Broiled Portabella Mushrooms, Tomato Wine
Sauce, etc...
Contributor:  "Moosewood Restaurant Low-Fat Favorites" Preparation Time:
01:50
Posted to Digest eat-lf.v097.n015 by Cathleen <catht@interlog.com> on Jan
16, 1998

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