East-west gourmet vegetarian pizza

Yield: 1 14\" pie

Measure Ingredient
18 ounces Dough ball
6 ounces Mozzarella, diced
1 tablespoon Olive oil
1½ teaspoon Garlic, chopped
1½ teaspoon Ginger, bottled, chopped
4 ounces Mushrooms, chopped
2 ounces Bell peppers,red/green slice
2 ounces Broccole flowerets
2 ounces Onion, red, sliced
2 ounces Zucchini, sliced
3 tablespoons Saute sauce (follows)
5 ounces Tomatoe, sliced
2 ounces Artichoke hearts,marinated
2 ounces Olives,sliced
2 tablespoons Sugar
1½ cup Rice wine vinegar
½ cup Sherry, dry


Make the saute sauce in plastic squeeze bottle. This can be stored at room temperature. Then: On peel, roll dough into 14" circle and top with cheese. In a large skillet, heat oil, garlic and ginger. Add mushrooms, peppers, broccoli, onion and zucchini. Saute lightly. Add saute sauce, stiring to deglaze pan. With tongs, place vege mix on crust. Top with tomatoes, artichokes, and olives. Bake at 600 F directly on hearth of deck oven for prox. eight min or until bottom of crust is golden brown.

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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