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| | Veggie Zucchini Pizza
1 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
1 cup of sliced fresh mushrooms
1/2 cup of chopped onion
1/2 cup of chopped green pepper
Vegetable cooking spray
one 8 ounce can of no salt added tomato sauce
1 1/2 teaspoons of dried Italian tomato sauce
1 1/2 teaspoons of dried Italian seasoning
1/4 teaspoon of salt
Whole Wheat Crust
1/2 cup of freshly grated Parmesan cheese
2 cups ( 8 ounces) of shredded part skim mozzarella cheese
4 Roma tomatoes, sliced
Cook the first 5 ingredients in a large nonstick skillet coated with coking spray, covered, over medium high heat 8 - 10 minutes or until crisp tender. Drain and set aside.
Combine tomato sauce, Italian seasoning, and salt, spread mixture evenly over Whole Wheat Crust and layer with cooked vegetables, cheeses, and sliced tomatoes.
Bake at 450ºF. for 20 minutes or until cheese melts and crust ifs browned around edges. Yield: 4 servings
Whole Wheat Crust
1/2 cup of warm water (105º to 115º)
1 tablespoon of sugar
1 tablespoon of olive oil
1 1/2 teaspoons of active dry yeast
3/4 cup of whole wheat flour
3/4 cup of all purpose flour
Vegetable cooking spray
Combine the first 4 ingredients in a bowl; gradually add flours, mixing well after each addition.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic. Place in a bowl coated with cooking spray. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down, and pat evenly into a 12 inch pizza pan coated with cooking spray.
Bake at 450ºF. for 5 minutes. Yield: one 12 inch pizza crust. |
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