VEGETARIAN PIZZA page 106

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To make the pizza:
Place the pizza stone in the
center of the oven and preheat
to 500 degrees for one hour be-
fore cooking the pizzas. Brush
the surface of the prepared
dough with a thin application
of olive oil. Evenly distribute the
cheese over the oiled surface as
follows: One tablespoon smoked
Gouda, 1/3 cup mozzarella and
1/4 cup Fontina.
Place tomato slices over the
cheeses, spaced about 1 inch
apart. Do not overlap or "black-
out" the surface. Top the toma-
toes with half the pieces of
buffalo mozzarella followed by
half the shaved romano. Trans-
fer the pizza to the oven; bake
until the crust is crisp and gold-
en and the cheese at the center
is bubbly, 8 to 10 minutes. Re-
move pizza from oven. Sprinkle
1 tablespoon fresh basil over
hot, cheesy surface. Slice and
serve. Repeat with remaining
ingredients for a second pizza.
(The 2 pizzas may be prepared
simultaneously if you are care-
ful in placing the pizzas at op-
posite corners of your pizza
stone).

GRILLED EGGPLANT
MEE SELE SS PIZZA

Makes two 9-inch pizzas

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Cornmeal, semolina or flour for
handling
2 tablespoons extra virgin olive
oil
2 tablespoons shredded smoked
Gouda cheese
3/4 cup shredded Mozzarella
cheese
1/2 cup shredded Swedish
Fontina cheese
1 to 2 roma (plum) tomatoes,
sliced into 1/8-inch-thick
rounds
3 ounces buffalo mozzarella or
fresh "water-packed'
mozzarella
(cut into 24 1-inch pieces)
1/2 cup (2 ounces) shaved
romano cheese
2 tablespoons chiffonade of
fresh basil

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248-414-3S55

3 to 4 Japanese eggplants,
sliced lengthwise 1/8 inch
thick
2 tablespoons olive oil
1/2 teaspoon soy sauce
1/4 teaspoon cumin
Pinch cayenne pepper
For the Pizza
1 recipe Basic or Honey-Wheat
Pizza Dough
Cornmeal, semolina or flour for
handling
2 tablespoons extra virgin olive
oil
2/3 cup red onion, sliced into
1/8-inch-thick half-rings
2 tablespoons chopped fresh
cilantro
4 cups 1/4-inch strips raw
spinach
6 oil-packed sun-dried-
tomatoes, drained and cut
into 1/8-inch
strips
Extra virgin olive oil
(accompaniment)
Good vinegar, such as aged red
wine vinegar or balsamic
vinegar
(accompaniment)

VEGETARIAN PIRA page 110

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