| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
8 |
servings |
INGREDIENTS
| 1 |
|
Recipe Semolina or Whole Wheat Pizza |
|
|
Dough; (See separate recipes.) |
| 1 |
c |
Grated part-skim mozzarella |
| 4 |
c |
Sliced tomatoes |
| 2 |
c |
Sliced zucchini |
| 8 |
c |
Sliced mushrooms |
| 1 |
c |
Sliced onions |
| 2 |
tb |
Chopped fresh basil |
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.
Sprinkle 2 tablespoons cheese over each round. Arrange some tomatoes,
zucchini and mushrooms and a few slices of onion over cheese. Sprinkle with
some basil, and salt and pepper if desired.
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.
Per pizza: 376 cal.; 15c prot.; 6g total fat (2gsat. Fat); 67g carb.; 8mg
chol.; 619mg sod.; 5g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 44
Converted by MM_Buster v2.0l.
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