Pizza Recipes

Place a pizza stone or inverted baking sheet on the lowest oven rack preheat oven to 500°F or

highest setting.

Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Combine beans, 1

tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat.

On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan.

Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

Spread sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1/4 cup Parmesan. Spread

the bean mixture on top. Sprinkle with prosciutto and onion. Top with the remaining 1/4 cup

Parmesan. Grind pepper over the top.

Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the

bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve

immediately.

Polenta Pizzarina Recipe

Ingredients:

2 quarts water

2 cups polenta *

16 ounces soy mozzarella cheese *

1/2 teaspoon dried chili pepper flakes

1/2 cup vegetarian pizza sauce

2 large, not-quite-ripe tomatoes, rinsed

1 large green pepper, rinsed and de-seeded

12 ounces box mushrooms, wiped clean

1 tablespoon Italian or pizza seasoning

non-fat cooking spray

Directions:

Preheat oven to 350F. Put water in a large pot or Dutch oven and bring to a boil over high heat.

Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta

while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta