PIZZA WITH FRESH VEGETABLES This pizza can be made with any combination of fresh vegetables. Most will benefit from being blanched or sautéed before being baked on the pizza. 14 ounces peeled plum tomatoes, fresh or canned, weighed whole, without extra juice 2 medium broccoli spears 8 ounces fresh asparagus 2 small zucchini 5 tablespoons olive oil 1/3 cup shelled peas, fresh or frozen 4 scallions, sliced 1 pizza crust, 10-12 inches in diameter 3 ounces mozzarella cheese, cut into small dice (about 1/3 cup) 10 leaves fresh basil, torn into pieces 2 cloves garlic, finely chopped Salt and freshly ground black pepper

Preheat the oven to 475°F for at least 20 minutes before baking the pizza. Strain the tomatoes through the medium disk of a food mill, scraping in all the pulp.

Peel the broccoli stems and asparagus and blanch with the zucchini in boiling water for 4-5 minutes. Drain. Cut the broccoli and asparagus into bite-size pieces and slice the zucchini lengthwise. 

Heat 2 tablespoons of the olive oil in a small saucepan. Stir in the peas and scallions and cook for 5-6 minutes, stirring often. Remove from the heat.

Spread the puréed tomatoes over the pizza crust, leaving the rim uncovered. Add the other vegetables, spreading them evenly over the tomatoes.

Sprinkle with the mozzarella, basil, garlic, salt and pepper and remaining olive oil. Immediately place the pizza in the oven. Bake for about 20 minutes, or until the crust is golden brown and the cheese has melted.

Serves 4.

[Best-Ever Vegetarian, Linda Fraser]