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| 18 x ca. 30 g | Dough ball |
| 6 x ca. 30 g | Mozzarella diced |
| 1 Esslöffel | olive oil |
| 1 1/2 Teelöffel | Garlic chopped |
| 1 1/2 Teelöffel | Ginger, bottled, chopped |
| 4 x ca. 30 g | Mushrooms chopped |
| 2 x ca. 30 g | Bell peppers, red/green slice |
| 2 x ca. 30 g | Broccole flowerets |
| 2 x ca. 30 g | Onion, red, sliced |
| 2 x ca. 30 g | Zucchini sliced |
| 3 Esslöffel | Saute sauce (follows) |
| 5 x ca. 30 g | Tomatoe, sliced |
| 2 x ca. 30 g | Artichoke hearts, marinated |
| 2 x ca. 30 g | Olives sliced |
| 2 Esslöffel | sugar |
| 1 1/2 Tasse | Rice Wine Vinegar |
| 1/2 Tasse | sherry dry |
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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.
By Pauline Zawacki, Owner, Fast Freddie's Old Town Pizzeria, Roseville, Ca
Festiva, Las Vegas.
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