1 recipe white bread
dough (pg.76)
8 ounces part-skim
mozzarella or
provolone cheese
2 cloves garlic
1 medium onion,
halved lengthwise
1 tablespoon olive oil
1 medium green bell
pepper, seeded,
halved lengthwise
1 cup fresh
mushrooms
1 small zucchini or
yellow summer
squash
3 firm ripe medium
tomatoes, cored, cut
in 8 pieces each
1 teaspoon oregano
leaves
1/2teaspoon salt
6-8 drops hot pepper
sauce
Cornmeal
2 tablespoons 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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