INGREDIENTS

INSTRUCTIONS

MAKES 8 PIZZA CRUSTS LACTO
Once you taste your own homemade pizza, you'll never want to buy a pie
again. Choose either the Semolina or Whole Wheat Pizza Dough.
Preheat oven to 500 F. Place a pizza stone, baking tiles or an inverted
baking sheer on lowest rack in oven. Divide dough into eight pieces.
Working with two pieces at a time, form dough into rounds. Using your
fists, stretch each piece into a 6-inch round, or roll on a lightly floured
surface. (Keep remaining dough covered with a towel or plastic wrap as you
work.) Place round on cornmeal-dusted wooden baker's peel or inverted
baking sheet, using enough cornmeal so the dough slides easily. Stretch or
roll remaining dough.
Vegetable-Pesto Pizza: Leaving a 1/2-inch edge, spread one piece of pizza
dough with homemade or purchased pesto. Sprinkle with shredded mozzarella
cheese, then top with sliced plum tomatoes and summer squash.
Olive-Onion Pizza: Saute 2 cups sliced onions in a little oil until golden
about 10 minutes. Let cool. Leaving a 1/2-inch edge, sprinkle shredded
mozzarella over pizza dough. Top with some onions, then sliced black olives
and a little shopped fresh rosemary. Bake as directed.
Tex-Mex Pizza: Leaving a 1/2-inch edge, arrange sliced tomatoes over pizza
dough, sprinkle with minced jalapeno peppers, then top with shredded
Monterey Jack cheese. Bake as directed and sprinkle with chopped fresh
cilantro before serving.
Carefully slide pizzas onto pizza stone, baking tiles or baking sheet and
bake until bottoms are crisp and browned, 10 to 14 minutes. Cut into wedges
to serve.
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 47
Converted by MM_Buster v2.0l.

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