Zucchini-mushroom pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Whole wheat flour |
| ¼ | cup | White flour |
| 1 | teaspoon | Baking powder |
| 1 | pinch | Salt |
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion, sliced |
| 1 | each | Garlic clove, chopped |
| 1 | teaspoon | Basil |
| 2 | tablespoons | Parsley |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Oregano |
| 1 | tablespoon | Olive oil |
| 5 | tablespoons | Warm water |
| 4 | cups | Zucchini, grated |
| 2 | cups | Mushrooms, sliced |
| Salt & pepper | ||
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Marjoram |
Directions
CRUST
TOPPING
SPICE MIXTURE
CRUST: Combine flours, baking powder, salt & oregano. Mix & add olive oil. Add water, 1 tb at a time, mixing after each addition. Add only enough water to enable the dough to hold together. Knead the dough for 1 to 2 minutes. Form into a ball & wrap in a damp cloth.
Let it sit for 30 minutes. TOPPING: Heat olive oil in skillet over moderate heat. When hot, add onion & garlic & stir fry for 5 minutes.
Add zucchini & mushrooms & saute until the mushrooms soften. Add salt & pepper. Remove from skillet. SPICE MIXTURE: Combine all ingredients & mix well. TO ASSEMBLE: Roll out dough & brush both sides with olive oil. Place the dough on a baking sheet & bake at 350F for 5 minutes. Arrange the sauteed vegetables on the crust & top with the spice mixture. Bake at 350F for 8 to 10 minutes. Recipe by Mark Satterly
Submitted By JOELL ABBOTT On 03-08-95