*  Exported from  MasterCook  *
 
                             FIT FOR LIFE PIZZA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DOUGH-----
    1       pk           Yeast, dry active
    1       c            Flour, pastry, whole wheat
    1 1/2   c            Flour, white, unbleached
    1       c            Hot water (120 deg F +)
    3       tb           Olive oil
                         Ground rock salt to taste
                         -----FILLING-----
      1/2   c            Olive oil
    4       sm           Eggplant, Japanese -- thinly
                         --sliced lengthwise
    2       md           Zucchini -- thinly sliced
                         --lengthwise
      1/2   lb           Mushrooms -- thinly sliced
                         Thin rounds of onion
    1       t            Garlic -- crushed
    1       t            Corn meal
      1/2   c            Pesto
    1       c            Tomatoes, sun-dried
    2       lg           Tomatoes -- thinly sliced
      1/2   c            Olives, Greek -- chopped
      1/4   c            Basil, fresh -- chopped OR
    1       t            Basil, dried
      1/4   ts           Oregano (optional)
 
    1.  In a large bowl, combine yeast and half a cup of
   each of the flours. Stir in hot water and olive oil.
    Stir in additional half cup of each of the flours and
   salt to taste, if desired. Knead until smooth and
   elastic, adding additional flour if dough remains too
   sticky. Knead for at elast 5 minutes. Cover dough and
   allow to rest while you prepare filling.
   
    2.  Preheat oven to 500 deg F. Lightly oil tow cookie
   sheets with olive oil. Arrange eggplant, zucchini,
   mushrooms, and onion slices on cookie sheet. Combine
   rfeamining olive oil with crushed garlic and brush
   sliced vegetables well. Place in oven and grill for 5
   minutes.
   
    3.  While vegetables are grilling, flour work surface
   and roll dough into a large, thin sixteen-inch round
   to be baked on a pizza pan, or for a change of pace,
   roll dough into a thin rectangle to fit a cookie
   sheet. Brush cookie sheet or pan lightly with olive
   oil and dust with corn meal. Tansfer dough to baking
   pan.
   
    4. Remove  grilled vegetables from oven. Brush crust
   generously with pesto. Layer vegetables on pesto,
   beginning with eggplant slices, topping with zucchini,
   and then adding mushrooms and onion rings. Top with
   sun dried tomatoes.  Add slices of fresh tomato.
    Sprinkle with chopped olives, fresh or dry basil and
   oregano.
   
    5. Place pizza on bottom rack of 500 deg F oven and
   bake for 15 to 20 minutes, or until crust is lightly
   browned. Remove from oven and cut into slices or
   squares.
   
    American Vegetarian Cookbook by Marilyn Diamond/MM by
   Dianne Smith/DEEANNE
  
 
 
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