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