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0
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| yield : 1 Servings |
ingridients :
| 1 |
pk |
Refrigerated pizza crust | | 1 |
md |
Tomato -- sliced | | 1 |
md |
Zucchini -- sliced | | 1 |
sm |
Onion -- sliced | | 1 |
c |
Mushrooms -- sliced | | 2 |
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Cloves garlic -- pressed | | 1 |
c |
Mozzarella cheese -- | |
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Shredded | | 1 |
c |
Cheddar cheese -- shredded | | 1 |
ts |
Italian seasoning | | 1/4 |
c |
Parmesan cheese -- grated |
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directions :
Preheat oven to 400. Roll out pizza crust onto 15-inch Baking Stone using Dough and Pizza Roller. Bake crust 5-7 minutes or until lightly browned. Meanwhile, prepare your vegetables. Finely slice tomato, zucchini and onion using Grater-Slicer. Thinl y slice mushrooms using Egg Slicer. Press garlic over par-baked crust with Garlic Press; spread with Skinny Scraper. Cover crust with Mozzarella cheese and Cheddar cheese. Top cheese with sliced tomato; sprinkle with seasoning. Layer zucchini, onion and mushrooms over tomatoes. Grate Parmesan cheese over top using Cheese Grater. Bake an additional 15-18 minutes. If desired, pass Magic Mop over pizza to absorb excess oil.
Posted to EAT-L Digest - 30 May 96
Date: Fri, 31 May 1996 17:10:17 -0400
From: "Carol T." <taillon[at]ACCESS.MOUNTAIN.NET>
Recipe By : The Pampered Chef |
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