FIVE CHEESE PIZZA

      Title: FIVE CHEESE PIZZA
  Categories: Pizza, Appetizers
       Yield: 1 Servings
  
            Whole wheat pizza dough (rec
            -ipe) or basic crust
       2 tb Pine nuts
       2 tb Olive oil; plus additional
            -for pan
            Cornmeal for pan (optional)
       1 ts White wine vinegar
     1/2 ts Garlic; minced
       1 sm Zucchini; thinly sliced (ab
            -out 3/4 cup)
     1/3 c  Red onion; very thinly slic
            -ed
     3/4 c  Provolone cheese; grated
            Coarse salt
            Fresh ground pepper
     1/2 c  Mozzarella cheese; grated
     1/3 c  Bel paese cheese; slivered
            -(get at italian groc.)
     1/4 c  Gorgonzola cheese; crumbled
       6 tb Parmesan; freshly grated (i
            -mported is best)
       1 tb Parsley; fresh, chopped
  
   1.  Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small
   skillet over low heat until hot to the touch. Add pine nuts; reduce
   heat to very low.  Toast pine nuts, shaking pan frequently, until
   evenly golden, about 2 minutes.  Set aside. 3. Heat oven to 500F. Oil
   a 12-inch pizza pan as necessary for type of pan (see below for
   tips); sprinkle with cornmeal if desired. 4. Combine 1 Tablespoon of
   the oil, the vinegar, and galric in medium bowl; add zucchini and red
   onion, tossing to coat. 5. Complete Whole Wheat Pizza Dough. 6. Place
   dough in prepared pan; brush surface with remaining oil. Sprinkle
   half the provolone evenly over dough, leaving a 3/4-inch border; top
   with even layer of zucchini mixture. Sprinkle with salt and pepper to
   taste, then with the remaining provolone, all the mozzarella, Bel
   Paese, and Gorgonzola, and half the Parmesan. Sprinkle with
   additional salt and pepper.  Bake until crust is golden, about 15
   minutes. Scatter pine nuts evenly over surface. Bake until pine nuts
   and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining
   Parmesan and the parsley.  Serve immediately. Makes One 12-inch
   Pizza! Recipe from Cuisine, November, 1984.  See Whole Wheat Pizza
   Dough recipe. Which Pan for Pizza? Almost any type of pan can give
   good results, though directions for brushing with oil and sprinkling
   with cornmeal differ slightly with each. In fact, the use of cornmeal
   is not required to prevent sticking except when using a pizza stone,
   but a little sprinkled on the surface of any pan will give added
   texture to the crust. Tin-lined steel; aluminum round pizza pans or
   baking sheets:
       Generously brush the pan with olive oil. Black-finished metal
   baking sheets and pizza pans:
       Follow the manufacturer's directions for care. Lightly brush
   bottom and sides (if any) with olive oil. Pyrex pizza pan:
       Generously brush pan with olive oil. Pizza Stone:
       Stones require preheating in a 500F oven.  They require no oiling
   but must be sprinkled with cornmeal to prevent sticking just before
   the pizza is transferred from the peel (paddle). The peel must also
   be sprinkled with cornmeal before the uncooked pizza is place on it
   for transfer to the heated pizza stone. When removing the hot pizza
   stone from the oven, be careful not to set it on a cold surface, or
   the stone will crack.
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