Pizzas #4

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* Exported from MasterCook *

 

Vegan Pizza

 

Recipe By : Zorba's Heart-Healthy Recipe Of The Week (#6-99)

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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***CRUST***

1 1/2 cups All purpose flour

1/4 teaspoon Salt

2 tablespoons Olive oil

1 1/4 teaspoons Dry Yeast

1 1/2 cups Warm tap water

Vegetable cooking spray

***SAUCE***

6 ounces Tomato sauce

1/2 teaspoon Basil

1/2 teaspoon Oregano

1 Garlic clove -- minced

***TOPPINGS***

1 medium Acorn squash

OR 2 sml Hubbard squash*

1 5/8 ounces Jarred marinated artichoke hearts -- sliced

(save oil)

2 Garlic cloves -- chopped

1 medium Onion

2 cups Mushrooms

1/2 cup Olives -- chopped

2 cups Tomatoes -- crushed

 

Prepare Crust: In large bowl, mix flour, yeast and salt. Add water and

oil, stirring to mix with sturdy spoon. When dough leaves sides of bowl,

turn out on floured work surface, knead, adding more flour as necessary,

until dough is stiff but not dry, 5-8 minutes. Turn into lightly-oiled

bowl, making complete revolution with dough so oiled side is on top. Cover

loosely with plastic wrap or clean damp towel. Let rise in warm place

(about 85 degrees) until doubled in bulk. Punch down; knead briefly.

Spray 12 " pizza pan with vegetable spray and roll out crust.

 

Prepare Sauce: In small bowl add tomato sauce, oregano basil and garlic and

mix well. Set aside.

 

Prepare toppings: Scoop out seeds of squash and cook or microwave until

tender. On crust spread a thin layer of cooked squash. Then spread

prepared sauce over squash. Top with onions, mushrooms, garlic, olives and

artichoke hearts. Dribble artichoke oil on top. Cook at 400 degrees for

10-15 minutes. Sprinkle with tomatoes and serve.

 

Nutritional Analysis:

 

Calories 15 % ( 294 cal) Protein 18 % ( 9.3 g ) Carbohydrate 16 % ( 57 g )

Total Fat 6 % ( 4.8 g ) Saturated Fat 3 % ( 0.7 g ) Sodium 18 % ( 197 mg )

Cholesterol 0 % ( 0 mg ) Calcium 6 % ( 64 mg ) Dietary Fiber 15 % ( 4.3 g )

Vitamin A 35 % ( 346 RE ) Iron 22 % ( 4 mg ) Vitamin C 74 % ( 44 mg ) Zinc

8 % (1.18 mg ) Calories from Protein: 12 % Carbohydrate: 74 % Fat: 14 %

 

Converted by MC_Buster.

 

 

 

 

 

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NOTES : *Sweet dumpling or butternut squash is also great to use from our

listener

Mara Dale of Oregon, Illinois

 

* Exported from MasterCook *

 

Veggie Pizza

 

Recipe By : Vegetarian Times, January 1999, page 44

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 recipe Semolina or Whole Wheat Pizza

Dough (See separate recipes.)

1 cup grated part-skim mozzarella

4 cups sliced tomatoes

2 cups sliced zucchini

8 cups sliced mushrooms

1 cup sliced onions

2 tablespoons chopped fresh basil

 

MAKES 8 PIZZA CRUSTS LACTO

 

Once you taste your own homemade pizza, you'll never want to buy a pie

again. Choose either the Semolina or Whole Wheat Pizza Dough.

 

Preheat oven to 500 F. Place a pizza stone, baking tiles or an inverted

baking sheer on lowest rack in oven. Divide dough into eight pieces.

Working with two pieces at a time, form dough into rounds. Using your

fists, stretch each piece into a 6-inch round, or roll on a lightly floured

surface. (Keep remaining dough covered with a towel or plastic wrap as you

work.) Place round on cornmeal-dusted wooden baker's peel or inverted

baking sheet, using enough cornmeal so the dough slides easily. Stretch or

roll remaining dough.

 

Sprinkle 2 tablespoons cheese over each round. Arrange some tomatoes,

zucchini and mushrooms and a few slices of onion over cheese. Sprinkle

with some basil, and salt and pepper if desired.

 

Carefully slide pizzas onto pizza stone, baking tiles or baking sheet and

bake until bottoms are crisp and browned, 10 to 14 minutes. Cut into

wedges to serve.

 

Per pizza: 376 cal.; 15c prot.; 6g total fat (2gsat. Fat); 67g carb.; 8mg

chol.; 619mg sod.; 5g fiber

 

Converted by MC_Buster.

 

 

 

 

 

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