Name: Vegetarian Pizza
Ingredients: 1 pk Active dry or fresh yeast; 1 ts Honey or sugar; 3/4 c Warm water; (105 to 115); 2 3/4 c All purpose flour; 1 ts Salt; 2 tb Olive oil; 1 sm Bowl; Mixer with dough hook; Pastry brush; 1 sm Rolling pin; Pizza stone; Pizza cutter; Topping for a Vegetarian Pizza; 3 c Grated mozzarella cheese; 2 c Grated fontina cheese; 2 c Sliced fresh artichoke hearts; cooked (about 1/2; ; pound); 2 c Sliced eggplant; grilled or sauteed.; ; (about 5 ounces); 4 ts Grated Parmesan cheese; 1/4 c Grated mozzarella cheese; 1 ts Chopped fresh oregano

“It is written.” Stand upon it, and if the devil were fifty devils in one, he could not overcome you. On the other hand, if you leave “It is written,” Satan knows more about reasoning than you do. He is far older, has studied mankind very thoroughly, and knows all our weak points. Therefore, the contest will be an unequal one. Do not argue with him but wave in his face the banner of God’s Word. Satan cannot endure the infallible truth, for it is death to the falsehood of which he is the father.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	Gma2	1	servings

INGREDIENTS

1	pk	Active dry or fresh yeast
1	ts	Honey or sugar
3/4	c	Warm water; (105 to 115)
2 3/4	c	All purpose flour
1	ts	Salt
2	tb	Olive oil
1	sm	Bowl
		Mixer with dough hook
		Pastry brush
1	sm	Rolling pin
		Pizza stone
		Pizza cutter
		Topping for a Vegetarian Pizza
3	c	Grated mozzarella cheese
2	c	Grated fontina cheese
2	c	Sliced fresh artichoke hearts; cooked (about 1/2
		; pound)
2	c	Sliced eggplant; grilled or sauteed.
		; (about 5 ounces)
4	ts	Grated Parmesan cheese
1/4	c	Grated mozzarella cheese
1	ts	Chopped fresh oregano

INSTRUCTIONS

PIZZA DOUGH
EQUIPMENT
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm
water.
2. In a mixer fitted with a dough hook, combine the flour and salt. Pour in
2 tablespoons of the oil and when absorbed, scrape in the dissolved yeast.
Add the remaining 1/2 cup of water and knead on low speed about 5 minutes.
3. Turn out onto a board and knead 2 or 3 minutes longer. Dough should be
smooth and firm. Let rise in a warm spot, covered with a damp towel, about
30 minutes. (Dough will stretch when lightly pulled.)
4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by
pulling down the sides and tucking under the bottom of the ball. Repeat 4
or 5 times. Then on a smooth un-floured surface, roll the ball under the
palm of your hand until the dough is smooth and firm, about 1 minute. Cover
with a damp towel and let rest 15 to 20 minutes. At this point, the balls
can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
5. Preheat the oven to 525 degrees. Place a pizza stone in the oven.
6. To prepare each pizza, place a ball of dough on a lightly floured
surface. Press down on the center, spreading the dough, or roll into a 7 or
8 inch circle, with the outer border a little thicker than the inner
circle. Brush lightly with oil and arrange the topping of your choice only
over the inner circle.
7. Arrange the pizza on a baking stone and bake 15 to 20 minutes, or until
the pizzas are nicely browned. transfer to a firm surface and cut into
slices with a pizza cutter.
Topping for a Vegetarian Pizza:
1. Saute the eggplant and mushrooms separately, each in 1 tablespoon olive
oil. Use more oil if necessary.
2. Arrange ingredients on the pizza dough in the order listed above.
Copyright 1996 Wolfgang Puck
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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