Vegetable pizza - country living

1 pizza

Ingredients

QuantityIngredient
Whole-Wheat variation of Basic Pizza Dough
1tablespoonCornmeal
17-oz jar roasted red peppers, drained
4tablespoonsOlive oil
1tablespoonWhite wine
½teaspoonSalt
½teaspoonGround black pepper
1Small (1/2 lb) eggplant, cut crosswise into 1/2 inch-thick slices and each slice quartered
2Cloves garlic, thinly sliced
1Small zucchini, coarsely grated
1Small yellow squash, cut crosswise into 1/4-inch thick slices
1Large tomato, cut into chunks
1teaspoonDried oregano leaves
½teaspoonDried sage leaves, crumbled
¼poundsMozzarella cheese, shredded
Chopped fresh parsley leaves (opt.)

Directions

1. Prepare Whole-Wheat variation of Basic Pizza Dough. Set aside to rise.

2. Lightly dust large baking sheet with cornmeal. On baking sheet, shape whole-wheat dough into 14-inch round. Press edge between thumb and forefinger to create scallop-shaped border.

3. In food processor, with chopping blade, process roasted red peppers, 1 tablespoon olive oil, the white wine, ¼ t salt, and ¼ t black pepper until smooth. Spread pepper mixture over whole-wheat round inside border.

4. In large skillet, heat 1 T olive oil. Add eggplant and garlic; saute 3 minutes or until eggplant is slightly tender and lightly browned.

5. Heat oven to 450'F. Press zucchini into sieve to remove excess liquid. Place zucchin1 in medium-size bowl and toss with 1 T oil; spread over pepper mixture. In same medium-size bowl, combine eggplant mixture, yellow squash, tomato, remaining 1 T olive oil, the oregano, sage, and the remaining ¼ t salt and ¼ t pepper; spoon over zucchini. Sprinkle all with shredded cheese.

6. Bake pizza on lower oven rack 10 to 15 minutes or until crust is lightly browned and cheese is melted. Sprinkle with chopped parsley, if desired. Serve immediately.

MAKES ONE 14-INCH PIZZA

Country Living/October/90 Scanned & fixed by DP & GG