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East-west gourmet vegetarian pizza
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| Artist: |
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| Categories: |
Pizzas, Vegetarian |
| Yield: |
114 |
| Rating: |
0 |
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Ingredients:
| 18
| oz | Dough ball | | 6
| oz | Mozzarella, diced | | 1
| tbsp | Olive oil | | 1 1/2
| tsp | Garlic, chopped | | 1 1/2
| tsp | Ginger, bottled, chopped | | 4
| oz | Mushrooms, chopped | | 2
| oz | Bell peppers, red/green slice | | 2
| oz | Broccole flowerets | | 2
| oz | Onion, red, sliced | | 2
| oz | Zucchini, sliced | | 3
| tbsp | Saute sauce (follows) | | 5
| oz | Tomatoe, sliced | | 2
| oz | Artichoke hearts, marinated | | 2
| oz | Olives, sliced | | | SAUTE SAUCE | | 2
| tbsp | Sugar | | 1 1/2
| cup | Rice wine vinegar | | 1/2
| cup | Sherry, dry |
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Procedures:
| 1 | Make the saute sauce in plastic squeeze bottle. | | 2 | This can be stored at room temperature. | | 3 | Then: on peel, roll dough into 14" circle and top with cheese. | | 4 | In a large skillet, heat oil, garlic and ginger. | | 5 | Add mushrooms, peppers, broccoli, onion and zucchini. | | 6 | Saute lightly. | | 7 | Add saute sauce, stiring to deglaze pan. | | 8 | With tongs, place vege mix on crust. | | 9 | Top with tomatoes, artichokes, and olives. | | 10 | Bake at 600°F directly on hearth of deck oven for prox. | | 11 | Eight min or until bottom of crust is golden brown. | | 12 | by pauline zawacki, owner, fast freddie"s old town pizzeria, roseville, ca dick"s notes: this recipe won the heart healthy category at the 1996 pizza festiva, las vegas. |
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