Recipe - Five Cheese Pizza

Whole wheat pizza dough (rec
ipe) or basic crust
2 tablespoon Pine nuts
2 tablespoon Olive oil; plus additional
for pan
Cornmeal for pan (optional)
1 teaspoon White wine vinegar
One half teaspoon Garlic; minced
1 small Zucchini; thinly cut or sliced up (ab
out Three fourths cup)
1/3 cup Red onion; very thinly slic
ed
Three fourths cup Provolone cheese; grated
Coarse salt
Fresh ground pepper
One half cup Mozzarella cheese; grated
1/3 cup Bel paese cheese; slivered
(get at italian groc.)
One fourth cup Gorgonzola cheese; crumbled
6 tablespoon Parmesan; freshly grated (i
mported is best)
1 tablespoon 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 12inch 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
3/4inch 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 12inch 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. Tinlined steel; aluminum round pizza
pans or baking sheets:
Generously brush the pan with olive oil. Blackfinished 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini