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Makes Two-10" pizzas
Cholesterol: 0 mg
Sodium: 290 mg
8 oz. basic pizza dough (recipe follows) split into 2 pieces
2 slices of peeled eggplant ¼" thick
1 zucchini cut lengthwise into ¼" slices
1 yellow squash cut lengthwise into ¼" slices
4 mushroom caps
¼ head radicchio
2 plum tomatoes cut in ½" slices
5 garlic cloves
1 tbs. olive oil
2 cups grated low-fat mozzarella cheese
Fresh basil cut into strips
Brush vegetables lightly with olive oil. Season with a pinch of
salt and freshly ground pepper. Grill all vegetables. Cut into ½"
cubes and set aside.
Place garlic cloves and 1 tablespoon of olive oil in oven and bake
at 350°F for 15-20 minutes or until tender. Puree garlic and set
Dust bread board with semolina or flour. Roll out dough into two
very thin 12" circles. Transfer to a pizza peel (paddle) dusted
with semolina. Brush garlic puree on dough. Scatter vegetables on
top. Place mozzarella evenly over pizza. Slide pizza onto a pizza
stone (preheated for at least 30 minutes) and bake at 550°F for 3-
5 minutes or until crispy. Garnish with basil.
NOTE: If you do not own a pizza stone, use two, 12" pizza tins,
lightly greased with olive oil and dusted with semolina. Place
rolled dough on tins.
1 pkg. rapid rise yeast
1 cup lukewarm water
3¼ cups unbleached flour
1 tbs. olive oil
½ tbs. salt
Dissolve yeast and ¼ cup water in a large bowl. Add 1 cup flour and
mix. Then add olive oil, salt, ¼ cup water and 1 cup more flour.
Add in water and flour alternately, mixing until dough is soft but
not sticky. Knead dough on a lightly floured bread board for
approximately 10 minutes. Place in a bowl, top with plastic wrap.
Keep in a warm, dry spot until it doubles in bulk. Punch dough down
and proceed with recipe.