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Whole Wheat Veggie Pizza
Servings: 2 pizzas (6 slices each)

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 packages (1/4 ounces each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (1200 to 1300)
2 tablespoons olive or vegetables oil

1 can (14 1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh parsley
1 1/2 teaspoons sugar
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper

1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup each chopped onion, sweet red and green pepper
1 teaspoon olive or vegetable oil
1 1/4 cups shredded reduced fat mozzarella cheese

In a mixing bowl, combine the first five ingredients. Add water
and oil; beat until smooth. Turn onto a floured surface; knead
until smooth and elastic, about 5 minutes. Place in a greased
bowl; turn once to grease top. Cover and let rise in a warm place
until doubled, about 30 minutes. Punch dough down. Divide in
half; roll each portion into a 12-inch circle. Transfer to greased
12-inch pizza pans. Prick dough with a fork. Bake at 4000F for
8 to 10 minutes or until lightly browned. Combine sauce ingredients
in a saucepan. Bring to a boil; reduce heat. Simmer, uncovered,
15 to 18 minutes, stirring occasionally. In a skillet, saute
vegetables in oil until tender. Spread each pizza with 1 cup sauce
(refrigerate the remaining sauce for another use). Sprinkle with
vegetables and cheese. Bake for 12 to 15 minutes or until cheese
in melted.


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