PIZZA WITH MEATBALLS AND MUSHROOM

[Guest guest]

2 tsp. olive oil

1/2 onion, grated

1/3 cup grated firm reduced-fat tofu

1/4 medium zucchini, grated

2 garlic cloves, minced

1/2 cup + 2 Tbsp. Tomato Sauce

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1/4 cup plain dried bread crumbs

1 Tbsp. chopped flat-leaf parsley 1 Tbsp. chopped basil

1 tsp. chopped sage

Pinch cayenne pepper

1 tsp. cornmeal

1/2 pound prepared pizza dough

1/3 cup shredded Monterey Jack cheese

2 cups sliced mushrooms

1 tsp. dried oregano

 

To prepare the meatballs, in a large nonstick skillet, heat the oil.

Add the onion; cook, stirring as needed, until softened, 2-3 minutes.

Add the tofu, zucchini and garlic; cook, stirring as needed, until

the zucchini is softened, 4-5 minutes. Add 2 tablespoons of the

Tomato Sauce, 1/4 teaspoon of the pepper and the salt; cook,

stirring, until the liquid is evaporated, 3-4 minutes. Stir in the

bread crumbs, parsley, basil, sage and cayenne. Cool to room

temperature; divide into 16 balls. Preheat the oven to 450o F.

Sprinkle a heavy baking sheet or pizza pan with the cornmeal. To

assemble the pizza, sprinkle a work surface with a little flour;

place the dough in the center and roll to coat with the flour. With

your fingers, gently stretch the dough to a 5-6 " round; roll out to a

rough 12 " round. Transfer to the baking sheet and pinch the edges to

form a rim. Spread with the remaining 1/2 cup of Tomato Sauce and

sprinkle with the cheese; scatter on the meatballs and mushrooms,

then sprinkle with the oregano and the remaining 1/4 teaspoon of

pepper. Bake until the crust is crisp, about 20 minutes.

Makes 4 servings