| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Zucchini; dried |
| 3/4 |
c |
Diced kielbasa sausage; (about 4 ounces) |
| 4 |
|
Mushrooms; sliced |
| 1/4 |
c |
Chopped drained oil-packed sun-dried tomatoes |
| 1 |
tb |
Chopped fresh basil or 1 teaspoon dried; crumbled |
| 1 |
tb |
Chopped fresh oregano or 1 teaspoon dried; crumbled |
| 2 |
sm |
Boboli pizza shells; (1 8-ounce package) |
| 1/4 |
c |
Purchased pizza sauce |
| 1/4 |
c |
Grated Parmesan |
| 1/4 |
c |
Grated mozzarella |
| 2 |
oz |
Goat cheese; crumbled |
|
2 |
servings |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-low heat. Add zucchini, sausage
and mushrooms and sauté until vegetables are almost tender, about 5
minutes. Add sun-dried tomatoes and sauté until vegetables are tender,
about 3 minutes longer. Remove skillet from heat; stir in basil and
oregano.
Preheat oven to 450°F. Arrange pizza shells on small cookie sheet. Spread
half of pizza sauce over each. Sprinkle each with half of Parmesan. Divide
vegetable mixture between pizzas. Top each with half of mozzarella and half
of goat cheese. Bake until mozzarella melts and pizzas are heated through,
about 9 minutes.
Bon Appétit March 1992 Kathi Dameron: Tallahassee, Florida
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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