Dough for the Crust:
4 cups flour
pinch salt
1 pkg. fast rising dry yeast
about 1 1/2 cups warm water

For the filling:
1 tsp. olive oil
1 medium red onion, thinly sliced
3 medium zucchini (about 12 oz. total weight), sliced
2 large tomatoes, diced
1 cup mozzarella cheese, diced or coarsley grated
1 tbsp.chopped fresh oregano
skim milk, to glaze
salt and black pepper

Directions:
To make the dough, sift the flour and salt into a bowl and stir in the yeast. Stir in just enough warm water to mix to a soft  (but not sticky) dough. Knead for 5 minutes until smooth. Cover and leave in a warm place for about one hour, or until doubled in size.

Meanwhile, to make the filling, heat the oil and sauté the onion and zucchini about 3 - 4 minutes. Remove from heat and add the tomatoes, cheese, oregano, salt and pepper.

Preheat the oven to 425°F. Knead the dough lightly, divide into 4 pieces and roll into each piece on a floured board into a 8 inch round. Place a quarter of the filling on one half of each round.

Brush the edges with milk and fold over to enclose the filling. Press edges firmly to seal. Brush with milk. Bake on an oiled baking sheet for 15 - 20 minutes. Serve hot or cold.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE