Vegetarian cheeseless pizza

Yield: 15 servings

Measure Ingredient
2½ kilograms Pizza dough
1½ \N Litres tomato sauce
1½ kilograms Broccoli florets
500 \N F red onions sliced
100 \N F eggplant sliced
200 \N F sundried tomato
1 kilograms Mushrooms quartered
100 grams Fresh oregaon or 30g dried oregano
150 grams Garlic
150 millilitres Olive oil

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Panfry blanched broccoli with garlic and olive oil. Panfry eggplant with garlic and olive oil. Panfry mushrooms with garlic and olive oil. Spread dough, top with tomato sauce then broccoli, then eggplant, then mushrooms, sundried tomato, then red onion and fresh oregano. Cook and serve. Source: Given to share with the express permission of Chef de Cuisine

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