This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Whole wheat pizza dough (rec -ipe) or basic crust 2 tb Pine nuts
2 tb Olive oil; plus additional for pan Cornmeal for pan (optional)
1 ts White wine vinegar
1/2 ts Garlic; minced
1 sm Zucchini; thinly sliced (ab out
3/4 cup) 1/3 c Red onion; very thinly slic ed
3/4 c Provolone cheese; grated
Coarse salt Fresh ground pepper 1/2 c Mozzarella cheese; grated
1/3 c Bel paese cheese; slivered (get at italian groc.)
1/4 c Gorgonzola cheese; crumbled
6 tb Parmesan; freshly grated (i mported is best)
1 tb Parsley; fresh, chopped
1. Prepare Whole Wheat Pizza Dough through Step 3
2. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside.
3. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired.
4. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat.
5. Complete Whole Wheat Pizza Dough.
6. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes. Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately.
Makes One 12-inch Pizza!
Recipe from Cuisine, November, 1984
See Whole Wheat Pizza Dough recipe.
Which Pan for Pizza? Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each. In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust.
Tin-lined steel; aluminum round pizza pans or baking sheets: Generously brush the pan with olive oil. Black-finished metal baking sheets and pizza pans: Follow the manufacturer's directions for care. Lightly brush bottom and sides (if any) with olive oil. Pyrex pizza pan: Generously brush pan with olive oil.
Pizza Stone: Stones require preheating in a 500F oven. They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle). The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone. When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack.