*  Exported from  MasterCook  *

                            Fit For Life Pizza

Recipe By     : American Vegetarian Cookbook by Marilyn Diamond
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough:
   1       pk           Active dry yeast
   1       c            Whole-wheat pastry flour
   1 1/2   c            Unbleached white flour
   1       c            Water -- hot (120°F+)
   3       tb           Olive oil
                        Ground rock salt -- to taste
                        Filling:
     1/2   c            Olive oil
   4       sm           Japanese eggplant -- thinly
                        -sliced lengthwise
   2       md           Zucchini -- thinly sliced
                        -lengthwise
     1/2   lb           Mushrooms -- thinly sliced
                        Thin rounds of onion
   1       ts           Garlic -- crushed
   1       ts           Corn meal
     1/2   c            Pesto
   1       c            Sun-dried tomatoes
   2       lg           Tomatoes -- thinly sliced
     1/2   c            Greek olives -- chopped
     1/4   c            Fresh basil -- chopped -OR-
   1       ts           Dried basil
     1/4   ts           Oregano (optional)

  In a large bowl, combine yeast and half a cup of each of the
  flours. Stir in hot water and olive oil. Stir in additional half
  cup of each of the flours and salt to taste, if desired. Knead
  until smooth and elastic, adding additional flour if dough remains
  too sticky. Knead for at elast 5 minutes. Cover dough and allow to
  rest while you prepare filling.
  
  Preheat oven to 500°F. Lightly oil two cookie sheets with olive
  oil. Arrange eggplant, zucchini, mushrooms, and onion slices on
  cookie sheet. Combine remaining olive oil with crushed garlic and
  brush sliced vegetables well. Place in oven and grill for
  5 minutes.
  
  While vegetables are grilling, flour work surface and roll dough
  into a large, thin 16" round to be baked on a pizza pan, or for a
  change of pace, roll dough into a thin rectangle to fit a cookie
  sheet. Brush cookie sheet or pan lightly with olive oil and dust
  with corn meal. Tansfer dough to baking pan.
  
  Remove grilled vegetables from oven. Brush crust generously with
  pesto. Layer vegetables on pesto, beginning with eggplant slices,
  topping with zucchini, and then adding mushrooms and onion rings.
  Top with sun dried tomatoes. Add slices of fresh tomato. Sprinkle
  with chopped olives, fresh or dry basil and oregano.
  
  Place pizza on bottom rack of 500°F oven and bake for 15 to 20
  minutes, or until crust is lightly browned. Remove from oven and
  cut into slices or squares.

  MM by Dianne Smith/Deeanne
 

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