*  Exported from  MasterCook  *
 
                             FIVE CHEESE PIZZA
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pizza                            Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Whole wheat pizza dough (rec
                         -ipe) or basic crust
    2       tb           Pine nuts
    2       tb           Olive oil -- plus additional
                         -for pan
                         Cornmeal for pan (optional)
    1       t            White wine vinegar
      1/2   ts           Garlic -- minced
    1       sm           Zucchini -- thinly sliced (ab
                         -out 3/4 cup)
      1/3   c            Red onion -- very thinly slic
                         -ed
      3/4   c            Provolone cheese -- grated
                         Coarse salt
                         Fresh ground pepper
      1/2   c            Mozzarella cheese -- grated
      1/3   c            Bel paese cheese -- slivered
                         -(get at italian groc.)
      1/4   c            Gorgonzola cheese -- crumbled
    6       tb           Parmesan -- freshly grated (i
                         -mported is best)
    1       tb           Parsley -- fresh, chopped
 
   1.  Prepare Whole Wheat Pizza Dough through Step 3. 2.
   Heat small skillet over low heat until hot to the
   touch.  Add pine nuts; reduce heat to very low.  Toast
   pine nuts, shaking pan frequently, until evenly
   golden, about 2 minutes.  Set aside. 3. Heat oven to
   500F. Oil a 12-inch pizza pan as necessary for type of
   pan (see below for tips); sprinkle with cornmeal if
   desired. 4. Combine 1 Tablespoon of the oil, the
   vinegar, and galric in medium bowl; add zucchini and
   red onion, tossing to coat. 5. Complete Whole Wheat
   Pizza Dough. 6. Place dough in prepared pan; brush
   surface with remaining oil. Sprinkle half the
   provolone evenly over dough, leaving a 3/4-inch
   border; top with even layer of zucchini mixture.
   Sprinkle with salt and pepper to taste, then with the
   remaining provolone, all the mozzarella, Bel Paese,
   and Gorgonzola, and half the Parmesan. Sprinkle with
   additional salt and pepper.  Bake until crust is
   golden, about 15 minutes. Scatter pine nuts evenly
   over surface. Bake until pine nuts and crust are
   browned, 3 to 5 minutes longer. Sprinkle with
   remaining Parmesan and the parsley.  Serve
   immediately. Makes One 12-inch Pizza! Recipe from
   Cuisine, November, 1984.  See Whole Wheat Pizza Dough
   recipe. Which Pan for Pizza? Almost any type of pan
   can give good results, though directions for brushing
   with oil and sprinkling with cornmeal differ slightly
   with each. In fact, the use of cornmeal is not
   required to prevent sticking except when using a pizza
   stone, but a little sprinkled on the surface of any
   pan will give added texture to the crust. Tin-lined
   steel; aluminum round pizza pans or baking sheets:
       Generously brush the pan with olive oil.
   Black-finished metal baking sheets and pizza pans:
       Follow the manufacturer’s directions for care.
   Lightly brush bottom and sides (if any) with olive
   oil. Pyrex pizza pan:
       Generously brush pan with olive oil. Pizza Stone:
       Stones require preheating in a 500F oven.  They
   require no oiling but must be sprinkled with cornmeal
   to prevent sticking just before the pizza is
   transferred from the peel (paddle).  The peel must
   also be sprinkled with cornmeal before the uncooked
   pizza is place on it for transfer to the heated pizza
   stone.  When removing the hot pizza stone from the
   oven, be careful not to set it on a cold surface, or
   the stone will crack.
  
 
 
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