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vegetable-pizza recipe

Date: Mon, 28 Aug 1995 23:02:42 -0400 (EDT)
 From: Diane Morrissey (tree@pbfreenet.seflin.lib.fl.us)
 This low-fat version of classic pizza gives you lots of fiber and 
 vitamins on a voluptuously topped, crisp pie.
 Yield: 2 (10-inch) pizzas, 8 servings
 1 1/2 tsp dry yeast
 2 cups bread flour
 1/4 cup wheat bran
 3/4 tsp salt
 2 TAB minced prunes(If prunes are hard, our boiling water over them to 
 often, then drain well.)
 3/4 cup plus 2 TAB water
 1 TAB yellow cornmeal
 2 medium onions
 1 medium zucchini
 1 large tomato
 4 garlic cloves
 2 tsp chopped fresh basil
 1/2 tsp dried oregano
 1/2 tsp dried thyme leaves
 Add all ingredients for the dough except the cornmeal in order suggested 
 by your bread machine manual and process on the dough cycle accourding to 
 manufacturer's directions.
 While the dough is being processed, preheat the oven to 450 degrees. 
 Place the onions in their skins, the whole zucchini, the tomato, and the 
 garlic cloves in their skins on a nonstick baking sheet. Bake the tomato 
 and garlic 20 minutes, the onions and zucchini 40 minutes. Let the 
 vegetables cool. Peel the onions and garlic. Chop the vegetable3s coarsely.
 At the end of the dough cycle, remove the dough from the machine and 
 divide it in half. On a floured board with a floured rolling pin, roll 
 each piece of dough into a 10-inch round. Sprinkle the cornmeal on 2 
 nonstick baking sheets or pizza pans. Place the dough on the pans, prick 
 all over with a fork, and bake 15 minutes. Top the pizzas with the 
 chopped vegetables and bake 5 minutes longer. Remove the pizzas from the 
 oven and sprinkle with the basil, oregano, and thyme on top. Eat hot or 
 at room temperature. If you want ff cheese, make sure you add it under 
 the vegetables so it melts and stays soft.
 171 calories; 0.9 g fat; 0 mg cholesterol
 kwvegan vegan