Vegetarian pizza

Yield: 15 servings

Measure Ingredient
2½ kilograms Pizza dough
1½ \N Litres tomato sauce
1½ kilograms Mozzarella
100 grams Broccoli florets
100 grams Eggplant sliced
500 grams Onions, white sliced
1 kilograms Black mushrooms, quartered
200 grams Sun dried tomato
100 grams Fresh oregano
30 grams Dry oregano
150 grams Garlic
150 millilitres Olive oil

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Blanch broccoli and pan fry with garlic and olive oil. Pan fry eggplant with garlic and olive oil. Panfry fresh mushrooms with garlic and olive oil. Spread dough, top with tomato suace, mozzarella, brococli, eggplant, mushrooms, sun dried tomatoes, onion and fresh oregano. Sprinkle with mozzarella. Cook and serve. Source: Given to share with the express permission of Chef de Cuisine

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