Instructions: Combine mushrooms and zucchini in pan, cover, cook over low heat until tender, drain, press out excess liquid. Toast pine nuts on oven tray in 375 degrees oven for 5 minutes. Spread pizza base with combined tomato paste and oregano. Top each with onion, artichoke hearts, half the cheese, mushroom mixture, pine nuts, tomatoes, and olives. Top with remaining cheese, bake in 375 degrees oven 40 minutes or until golden brown.

Pizza Dough: Sift flour into bowl, add combined yeast, sugar and water, mix to a firm dough. Knead on lightly floured surface 10 minutes or until smooth and elastic. Divide in half, roll out to cover base and sides of 2 greased 8-inch cake pans.

Salad:
Green Vegetable Salad

8 ounces green beans
8 ounces asparagus
8 ounces broccoli florets
DRESSING
3 tablespoons vinaigrette dressing
3 tablespoons lemon juice
1/4 teaspoon sesame oil
1 teaspoon grated ginger
1 teaspoon soy sauce

Cut beans and asparagus into 1-inch pieces. Add vegetables to pan of boiling water, boil 3 minutes or until bright green and just tender, drain, rinse under cold water until completely cold. Place into salad bowl, refrigerate until ready to serve. Add Dressing just before serving.

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