Recipe - Mediterranean Vegetable Pizza

Dough
1 One half teaspoon Dry yeast
2 cup Bread flour
One fourth cup Wheat bran
Three fourths teaspoon Salt
2 tablespoon Minced prunes(If prunes are
Hard, our boiling water over
Them to
Often, then drain well.)
Three fourths cup Plus 2 TAB water
1 tablespoon Yellow cornmeal
Topping
2 md Onions
1 md Zucchini
1 lg Tomato
4 Garlic cloves
2 teaspoon Chopped fresh basil
One half teaspoon Dried oregano
One half teaspoon Dried thyme leaves

Add all ingredients for the dough except the cornmeal in order suggested by
your bread machine manual and process on the dough cycle accourding to
manufacturer's directions. While the dough is being processed, preheat the
oven to 450 degrees. Place the onions in their skins, the whole zucchini,
the tomato, and the garlic cloves in their skins on a nonstick baking
sheet. Bake the tomato and garlic 20 minutes, the onions and zucchini 40
minutes. Let the vegetables cool. Peel the onions and garlic. Chop the
vegetable3s coarsely. At the end of the dough cycle, remove the dough from
the machine and divide it in half. On a floured board with a floured
rolling pin, roll each piece of dough into a 10inch round. Sprinkle the
cornmeal on 2 nonstick baking sheets or pizza pans. Place the dough on the
pans, prick all over with a fork, and bake 15 minutes. Top the pizzas with
the chopped vegetables and bake 5 minutes longer. Remove the pizzas from
the oven and sprinkle with the basil, oregano, and thyme on top. Eat hot or
at room temperature. If you want ff cheese, make sure you add it under the
vegetables so it melts and stays soft. 171 calories; 0.9 g fat; 0 mg
cholesterol

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