12:16 AM 3/20/98
fred towner rfc

Title: Olive-And-Anchovy Pizza Sauce
 Categories: Sauces, Kump
      Yield: 2 servings

    1/2 c  Oil-cured black olives
           - (pitted)
      1    Garlic clove; minced
  1 1/2 tb Drained capers
      2 oz Canned anchovies; drained
      4 tb Olive oil
      1    Lemon; juiced
           Pizza Dough (See RECIPE)

  COMBINE ALL of the ingredients in a blender or food processor and
  puree until a smooth sauce is formed. Spread the olive mixture over
  the pizza dough and bake according to instructions.

  Tops 2 8-inch pizzas

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tomato-And-Onion Pizza
 Categories: Pizza, Vegetarian, Kump
      Yield: 2 servings

      1 lb Plum tomatoes
      1 ts Oregano
      2 tb Olive oil
      1 lb Onions; sliced
      1    Garlic clove; minced
    1/2 c  Dry white wine
      1 ts Rosemary
      1 tb Olive puree
      2    Pizza Crusts

  PREHEAT OVEN TO 375F. Wash tomatoes and cut off the stem ends. Cut
  into 1/3-inch lengthwise slices. Heat oil in a non-stick saute pan
  and saute the onions over medium-high heat for about 5 minutes. Add
  the garlic, white wine and rosemary and reduce heat to medium; cover
  and cook about 10 minutes or till liquid is mostly absorbed. Stir in
  the olive puree. Spread the onion-olive mixture over the pizza. Place
  the tomato slices on top and brush with remaining olive oil. Sprinkle
  with oregano and bake.

  Makes 2 Pizzas

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Renaissance Pizza
 Categories: Main dish, Vegetarian
      Yield: 6 servings

MMMMM---------------------------SAUCE--------------------------------
      2 c  Peeled, grated carrots
      1 c  Finely diced onions
      2 tb Minced garlic
    1/2 c  Finely diced celery
      2 tb Olive oil
  1 1/2 ts Sea salt
    1/4 ts White pepper
      1 tb Chopped fresh basil
      1 ts Oregano
      1 ts Parsley
      1 pn Black pepper
  1 1/2 ts Sweetener
      6 c  Tomato puree

MMMMM---------------------------DOUGH--------------------------------
    3/4 oz Dry yeast
  2 1/2 c  Warm water
      1 tb Sweetener
  2 1/4 c  Pastry flour
  2 1/4 c  Unbleached flour
      2 tb Olive oil
      1 ts Sea salt
           Cornmeal

MMMMM-------------------------SPICE MIX------------------------------
      2 tb Basil
      2 tb Oregano
      2 tb Parsley
    1/2 ts Garlic powder
    1/2 ts Black pepper

MMMMM---------------------VEGETABLE TOPPING--------------------------
      3 c  Halved & sliced onions
      2 c  Thickly sliced mushrooms
      2 c  Broccoli stems & florets
      2 c  Cauliflower pieces
      4 tb Olive oil

  SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes.
  Add seasonings & saute another 5 minutes.  Add sweetener, then add
  tomato puree & simmer 1 to 2 hours.  Should yield 7 c sauce.

  DOUGH: Dissolve yeast in 1/2 c warm water with sweetener.  Let stand
  till yeast starts to foam.

  Mix flours together & combine yeast.  Add oil, salt & rest of water.
  Knead to amke a medium stiff dough.  Divide into two pieces.  Lightly
  oil 2 large rectangular pans & sprinkle with cornmeal.  Roll out each
  piece of dough to an even rectangular shape.  Let dough rise (about 1
  hour). Prebake doughs for 5 minutes at 350F or till the gluten sets.
  Remove from oven.

  SPICE MIX: Mix spices together till well blended.

  VEGETABLE TOPPING: Mix vegetables together & saute them in the oil
  for 4 to 5 minutes.  Remove from heat & transfer to a second pan if
  not using immediately.

  TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust.  Add about 3 c
  of vegetable topping & sprinkle 2 ts spice mixture over the top.  If
  so desired, spread 1 c shredded soy cheese over the top.  Bake at
  375F for about 10 minutes, longer if cooking from cold.  (I found it
  needed about 20 minutes or longer, so keep an eye on it).

  Brother Ron Pickarski, "Friendly Foods"

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pesto Pizza
 Categories: Main dish, Vegetarian
      Yield: 4 servings

MMMMM---------------------------DOUGH--------------------------------
      1 tb Active dry yeast
      1 c  Warm water
      1 ts Salt
      2 tb Sweetener
    1/4 c  Olive oil
      1 c  White flour
      3 c  Whole wheat flour

MMMMM-----------------------PESTO TOPPING----------------------------
      2 c  Densely packed fresh basil
    1/4 c  Pine nuts
      2    Large garlic cloves
           Zest from 1 lemon
    1/3 c  Olive oil

MMMMM---------------------VEGETABLE TOPPING--------------------------
     12 oz Marinated artichoke hearts
      3 lg Tomatoes, sliced thinly
      1 c  Zucchini, thinly sliced
    1/4 c  Pine nuts

  DOUGH: Combine yeast, sweetener & warm water.  Whisk in salt & oil &
  let sit for 10 minutes.  Add flours, 1/2 c at a time & knead for 10
  minutes, adding more flour as necessary. Let rise for an hour.
  Deflate by punching down the dough.

  PESTO TOPPING: Process basil, pine nuts, garlic & zest in food
  processor till smooth.  With blender running, drizzle in the oil to
  form a thick paste.

  TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal.  Place
  dough in centre & press out from the centre till the baking sheet is
  covered with dough.  Spread dough with a thin layer of pesto. Arrange
  artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot
  with more pesto & sprinkle with pine nuts.  Bake at 375F for 20
  minutes or till the crust is well cooked & browned.

  "The Big Carrot Vegetarian Cookbook"

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crostini Di Polenta Alla Pizzaiola (Polenta & Tomato Sauc
 Categories: Appetizers, Italian, Snacks, Lunch, Vegetarian
      Yield: 8 servings

      4 tb Olive oil
      2 ea Garlic cloves
      6 ea Ripe tomatoes, seeded,
           -- finely chopped & drained
           Salt & pepper
  1 1/2 tb Parsley
           Polenta, prepared as above
           Olive oil

  Warm the olive oil in a medium sized skillet over low heat & saute the
  garlic gently, just until it begins to take on colour.  Add the
  tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the
  tomatoes lose their juices.  Stir in the parsley.

  Preheat the broiler.  Cut the cooked polenta into 2" squares & brush
  them with a light wash of oil.  Broil until they are firm & lightly
  crisp with a bit of a crust on the first side.  Turn the squares over
  & spread with the tomato mixture.  Broil for 5 to 7 minutes & serve
  immediately.

  Carol Field, "Italy in Small Bites"
  From : Mark Satterly
