East-West Gourmet Vegetarian Pizza

Recipe Ingredients

18 oz	511g	Dough ball
6 oz	170g	Mozzarella - diced
1 tablespoon	15ml	Olive oil
1 1/2 teaspoons	7.5ml	Garlic - chopped
1 1/2 teaspoons	7.5ml	Ginger - bottled, chopped
4 oz	113g	Mushrooms - chopped
2 oz	56g	Bell peppers - red/green slice
2 oz	56g	Broccoli flowerets
2 oz	56g	Onion - red, sliced
2 oz	56g	Zucchini - sliced
3 tablespoons	45ml	Sauce - (follows)
5 oz	142g	Tomatoes - sliced
2 oz	56g	Artichoke hearts - marinated
2 oz	56g	Olives - sliced
2 tablespoons	30ml	Sugar
1 1/2 cups	355ml	Rice wine vinegar
1/2 cup	118ml	Sherry - dry

Recipe Instructions

Make the sauce in plastic squeeze bottle. This can be stored at room temperature. Then: On peel, roll dough into 14" circle and top with cheese.

In a large skillet, heat oil, garlic and ginger. Add mushrooms, peppers, broccoli, onion and zucchini. Saute lightly. Add sauce, stirring to deglaze pan.

With tongs, place vegetable mix on crust. Top with tomatoes, artichokes, and olives. Bake at 600F directly on hearth of deck oven for about eight minutes or until bottom of crust is golden brown.

By Pauline Zawacki, Owner, Fast Freddie's Old Town Pizzeria, Roseville, CA

Dick's notes: This recipe won the Heart Healthy Category at the 1996 Pizza Festival, Las Vegas.

Source:
Mrs. J. Volpe

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