Topping:
Ingredients (use vegan versions):
2 medium onions 1 medium zucchini 1 large tomato 4 garlic cloves 2 teaspoon chopped fresh basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves
Directions:
This low-fat version of classic pizza gives you lots of fiber and vitamins on a voluptuously topped, crisp pie. Yield: 2 (10-inch) pizzas, 8 servings
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 manufacturers 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 10-inch 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