Title: Pictsweet Mushroom Provencal Pizza
Categories: Pizza Mushroom *
Yield: 1 Pizza

1 1/2	pk	Dry yeast
1 1/2	ts	Granulated sugar
1/2	c	Warm water
1	tb	Olive oil, + 1/2 c, divided
3 1/2	c	Flour
1/2	c	Cornmeal
1	ts	Salt
3		Garlic cloves, minced
5		Leaves fresh basil
1	tb	Balsamic vinegar
2	lg	Portobello mushrooms
8	oz	Small white mushrooms
1		Zucchini, cut in half lengthwise
3		Plum tomatoes, halved
4	oz	Fontina cheese, thinly sliced
		Parmesan cheese to taste

In a small bowl, combine yeast, sugar and water. Set aside for 5 minutes to proof. Add 1 tb olive oil. In a large bowl, combine flour, cornmeal and salt. In the center, make a well and pour in wet ingredients. Mix together and knead for 5 to 6 minutes. Let rise 1 1/2 hours. Stretch out for pizza crust.

In a large bowl, combine 1/2 c olive oil, garlic, basil and vinegar. Add mushrooms, zucchini and tomatoes. Set aside to marinate for one hour.

Prepare grill according to manufacturer's instructions. Grill vegetabels, turning once, about 7 minutes on each side. Slice mushrooms and zucchini and chop tomatoes.

Preheat oven to 500øF. Lay Fontina over prepared crust. Cover with grilled vegetables. Sprinkle with Parmesan cheese. Bake for 5 to 8 minutes, or until crust is browned and cheese is bubbling.

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