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1 recipe pizza dough
(pg. 27)
8 ounces provolone or
whole milk
mozzarella cheese
1 clove garlic
1 medium onion,
halved lengthwise
1 medium green bell
pepper, seeded and
halved lengthwise
6 ounces portobello
mushroom caps
4-5 Roma tomatoes
(about 10 oz.)
Cornmeal
1 teaspoon oregano
leaves
1
⁄2 teaspoon salt
1
⁄4 teaspoon coarsely
ground pepper
2 tablespoons freshly
grated Parmesan
cheese
Prepare pizza dough and let rest as directed in
recipe.
Position reversible slicing/shredding disc in work
bowl to shred. Add provolone cheese. Process to
shred. Set aside. Exchange shredding disc for
multipurpose blade in work bowl. With processor
running, add garlic through feed tube. Process until
chopped, 5 to 10 seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add onion and green
pepper. Process to slice. Spray large nonstick skillet
with cooking spray, sauté 2 to 3 minutes or until
softened. Set aside.
Add mushrooms through feed tube. Process to
slice. Add to skillet; sauté 1 to 3 minutes or until
soft. Remove from heat.
Add tomatoes through feed tube. Process to slice.
Drain liquid.
Grease pizza pan or large baking sheet. Sprinkle
with cornmeal. Press dough into 12-inch circle on
pan. Spread 1 cup provolone cheese on crust. Top
with tomatoes; sprinkle with oregano and salt. Top
with remaining vegetables. Sprinkle with pepper.
Bake at 425°F for 15 minutes. Top with remaining
provolone and Parmesan cheeses. Bake for 6 to 8
minutes more, until crust is golden brown and
cheese is melted.
Yield: 6 servings.
Per serving: About 340 cal, 16 g pro, 33 g carb, 16 g
total fat, 8 g sat fat, 30 mg chol, 770 mg sod.
Fresh Vegetable Portobello Pizza