Deep Dish Vegetarian Pizza Recipe
Servings: 1
Ingredients
- 6 ounce mushrooms, sliced
- 3 sm zucchini, grated
- 1/2 c. pine nuts
- 1/3 c. tomato paste
- 1/2 tsp dry oregano
- 1 x onion, minced
- 1 x 14-oz can artichokes hearts, liquid removed, minced
- 2 c. grated Cheddar cheese
- 2 med tomatoes, sliced
- 12 x black olives, pitted, halved PIZZA DOUGH
- 2 c. all-purpose flour
- 1/4 ounce package dry yeast
- 1 tsp sugar
- 3/4 c. hot water
Directions
- Combine mushrooms and zucchini in pan, cover, cook over low heat till tender, drain, press out excess liquid. Toast pine nuts on oven tray in 375 degrees oven for 5 min. Spread pizza base with combined tomato paste and oregano. Top each with onion, artichoke hearts, half the cheese, mushroom mix, pine nuts, tomatoes, and olives. Top with remaining cheese, bake in 375 degrees oven 40 min or possibly till golden.
- Pizza Dough: Sift flour into bowl, add in combined yeast, sugar and water, mix to a hard dough. Knead on lightly floured surface 10 min or possibly till smooth and elastic. Divide in half, roll out to cover base and sides of 2 greased 8-inch cake pans.
- Salad:Green Vegetable Salad
- 8 ounces green beans8 ounces asparagus8 ounces broccoli floretsDRESSING3 Tbsp. vinaigrette dressing3 Tbsp. lemon juice1/4 tsp. sesame oil1 tsp. grated ginger1 tsp. soy sauce
- Cut beans and asparagus into 1-inch pcs. Add in vegetables to pan of boiling water, boil 3 min or possibly till bright green and just tender, drain, rinse under cool water till completely cool. Place into salad bowl, chill till ready to serve. Add in Dressing just before serving.
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