-=> Quoting Sandra Barriage to GHISLAINE DUMONT <=-
 -=> Quoting GHISLAINE DUMONT to Sandra Barriage <=-
 
  Hello Sandra.
     
 SB> Thank you very much Ghislaine, I do appreicate it, as I prefer to make
 SB> my owm pizzas nowday, not just money wise, but also I have to watch my
 SB> fats  and such, and this way I can control what I put on.
     You are welcome.-) i have a bread machine that does the dought for
     pizza,never have the time to try it,saving money is a good thing.:-)i
     find food so expensif,that have to be careful in choose of
     product .:-)
     Me to have to watch wath i eat.:-) 6 month ago i weight 105 and now
     120 .:-( have to lose 15 pds and i find it hard.....:(
     Here some more recipes,hope you like them.:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eastwest Gourmet Vegetarian Pizza
 Categories: Pizza, Db, No limit
      Yield: 1 14" pie
 
     18 oz Dough ball
      6 oz Mozzarella, diced
      1 tb Olive oil
  1 1/2 ts Garlic, chopped
  1 1/2 ts Ginger, bottled, chopped
      4 oz Mushrooms,  chopped
      2 oz Bell peppers,red/green slice
      2 oz Broccole flowerets
      2 oz Onion, red, sliced
      2 oz Zucchini, sliced
      3 tb Saute sauce (follows)
      5 oz Tomatoe, sliced
      2 oz Artichoke hearts,marinated
      2 oz Olives,sliced
MMMMM------------------------SAUTE SAUCE-----------------------------
      2 tb Sugar
  1 1/2 c  Rice wine vinegar
    1/2 c  Sherry, dry
 
  Make the saute sauce in plastic squeeze bottle. This can be stored at
  room temperature.  Then: On peel, roll dough into 14" circle and top
  with cheese.  In a large skillet, heat oil, garlic and ginger. Add
  mushrooms, peppers, broccoli, onion and zucchini. Saute lightly. Add
  saute sauce, stiring to deglaze pan. With tongs, place vege mix on
  crust. Top with tomatoes, artichokes, and olives. Bake at 600 F
  directly on hearth of deck oven for prox. eight min or until bottom
  of crust is golden brown.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Focacciavegetarian
 Categories: Vegetarian, Low-cal
      Yield: 8 Servings
 
      1 ea Frozen bread  OR
      1 ea Recipe for Focaccia Dough
    1/2 lb Spinach, cooked, drained
    1/2 lb Mushrooms, sliced
      2 c  Low-fat ricotta cheese,
      4 oz Low-fat mozzerella cheese
    1/4 c  Parsley, fresh, chopped
      1 ea Egg white or egg substitute
 
  Drain ricotta cheese.  Roll dough to 12x9 rectangle. Spread with
  spinach, then ricotta, then mushrooms, then mozzerella cheese. Roll
  up. Seal edges with egg white or egg substitute. Form into circle and
  seal circle ends with egg white or egg substitute.  Brush top with
  egg. Bake at 350 degrees for about 40 minutes.
 
MMMMM
 
... Sincerely yours Gigi
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