EAST-WEST GOURMET VEGETARIAN PIZZA

      Title: EAST-WEST GOURMET VEGETARIAN PIZZA
  Categories: Pizza, Db, No limit
       Yield: 1 14" pie
  
      18 oz Dough ball
       6 oz Mozzarella, diced
       1 tb Olive oil
   1 1/2 ts Garlic, chopped
   1 1/2 ts Ginger, bottled, chopped
       4 oz Mushrooms,  chopped
       2 oz Bell peppers,red/green slice
       2 oz Broccole flowerets
       2 oz Onion, red, sliced
       2 oz Zucchini, sliced
       3 tb Saute sauce (follows)
       5 oz Tomatoe, sliced
       2 oz Artichoke hearts,marinated
       2 oz Olives,sliced
 
 MMMMM------------------------SAUTE SAUCE-----------------------------
       2 tb Sugar
   1 1/2 c  Rice wine vinegar
     1/2 c  Sherry, dry
  
   Make the saute 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
   saute sauce, stiring to deglaze pan. With tongs, place vege mix on
   crust. Top with tomatoes, artichokes, and olives. Bake at 600 F
   directly on hearth of deck oven for prox. eight min 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 Festiva, Las Vegas.
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