Kenmore KFPSB, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS, KFPCJ manual Vegetarian Pizza, Tablespoon olive oil

Vegetarian Pizza

1recipe white bread dough (pg.62)

8ounces part-skim mozzarella or provolone cheese

2 cloves garlic

1medium onion, halved lengthwise

1 tablespoon olive oil

1medium green bell pepper, seeded, halved lengthwise

1cup fresh mushrooms

1small zucchini or yellow summer squash

3firm ripe medium tomatoes, cored, cut in 8 pieces each

1teaspoon oregano leaves

1⁄2 teaspoon salt

6-8 drops hot pepper sauce

Cornmeal

2tablespoons freshly grated Parmesan cheese (see TIPS)

Prepare bread dough and let rise once, as directed in recipe.

Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Set aside.

Exchange shredding disc for multipurpose blade. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds.

Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add onion. Process to slice. Set aside.

Heat oil in large non-stick skillet over medium heat, until oil sizzles. Add garlic and onion. Cook for

5 minutes, until onion is tender.

Add green pepper, mushrooms, and zucchini to work bowl. Process to slice. Set aside.

Exchange reversible slicing/shredding disc for multipurpose blade. Add tomatoes. Pulse 1 to

2 times, about 1 to 2 seconds each time, until chopped. Add tomatoes, oregano, salt, and hot pepper sauce to onion mixture. Cook for 10 to

15 minutes, until mixture is thickened and most liquid is evaporated, stirring occasionally. Remove from heat.

Lightly grease pizza pan or large baking sheet. Sprinkle with cornmeal. Press dough to a 12-inch circle. Spread tomato mixture on crust. Top with vegetables. Bake at 425˚F for 10 minutes. Top with mozzarella and Parmesan cheeses. Bake for 8 to

12 minutes more, until crust is golden brown and cheese is melted.

Yield: 8 servings.

Per serving: About 355 cal, 16 g pro, 49 g car, 11 g fat, 17 mg chol, 627 mg sod.

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