| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pizza |
2 |
Pizzas |
INGREDIENTS
| 1/3 |
c |
Finely chopped onion |
| 1/3 |
c |
Finely chopped carrot |
| 1/3 |
c |
Finely chopped celery |
| 1/3 |
c |
Olive oil |
| 2 |
ts |
Salt |
|
pn |
Sugar |
| 2 |
c |
Canned tomatoes with juice, roughly chopped |
| 8 |
oz |
Mozzarella cheese, grated (about 2 cups) |
| 1 1/2 |
c |
Very thinly sliced red onion |
INSTRUCTIONS
FOR THE SAUCE: Saute the vegetables in oil about 5 minutes. Add salt,
sugar and tomatoes. Simmer 45 minutes, stirring occasionally.
Put a pizza stone on the lowest oven rack. PReheat to 400'F. (To use a
metal pizza pan instead, do not preheat the pan.) Spread 1/4 cup sauce
over 2 12" pizza shells to within 1/4" of edge (reserving the rest of
the sauce for another purpose). Sprinkle with the cheese and top with
the onion. Bake 15 minutes, or till the crust is golden brown. MAKES
2 MEDIUM PIZZAS, 8 SLICES EACH.
Per slice: 171 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 6.7 grams fat (2 grams saturated), 270 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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