East-west gourmet vegetarian pizza

Yield: 1 14" pie

Ingredients:

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

Instructions:

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.