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Title: Five Cheese Pizza
Yield: 1 Servings

Ingredients

      1    whole wheat pizza dough (rec
           - ipe) o; r basic crust
      2 tb pine nuts
      2 tb olive oil; plus additional
           -for pan e
    3/4 c  provolone cheese; grated
      1    coarse salt
      1    fresh ground pepper
    1/2 c  mozzarella cheese

Instructions

grated
Cornmeal for pan (optional) 1/3 c Bel paese cheese;
slivered
1 ts White wine vinegar -(get at italian groc.)
1/2 ts Garlic; minced 1/4 c Gorgonzola cheese;
crumbled
1 sm Zucchini; thinly sliced (ab 6 tb Parmesan; freshly grated
(i
-out 3/4 cup) -mported is best)
1/3 c Red onion; very thinly slic 1 tb 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 12-inch 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 3/4-inch 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 12-inch
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. Tin-lined steel; aluminum round pizza pans or
baking sheets:
Generously brush the pan with olive oil. Black-finished 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.

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