Take advantage of fresh fruits and vegetables are at their peak with this meatless menu.

Take advantage of fresh fruits and vegetables are at their peak with this meatless menu.

Your Menu: Serves 6

Fresh Veggie Pizza
Watermelon, Feta, and Mint Salad

• Lemon ice cream
• Iced tea

Test Kitchen Tip:

Make a quick and easy lemon ice cream by stirring finely shredded lemon peel into softened vanilla ice cream. Use 1 to 2 tablespoons per pint of ice cream. Refreeze until ready to serve.

Shopping List:

For Pizza

• pound frozen whole wheat or white bread dough
• 2 medium zucchini and/or yellow summer squash
• 1 medium red, green, or yellow sweet pepper
• 1 8-ounce package whole or sliced button mushrooms
• 1 bunch green onions
• 2 plum tomatoes
• 1 8-ounce can pizza sauce
• 1 jar pitted green or black olives
• 4 ounces mozzarella, provolone, or Monterey Jack cheese
• 1 can grated or 1 wedge fresh Parmesan or Romano
• cheese
• 2 lemons
• 2 pints or 1 quart vanilla ice cream
• tea bags

For Salad

• 1 seedless red or yellow watermelon
• 4 ounces feta cheese
• 1 package fresh mint leave

Pantry Items:

For Pizza

• olive oil
• all-purpose flour
• shortening for greasing baking sheet

Equipment Needed:

For Pizza

• measuring cups and spoons
• cutting board and knife
• cheese shredder/grater
• pastry cloth or wooden board
• baking sheet
• fork
• large skillet
• wooden spoon
• slotted spoon
• pizza cutter
• Microplane® or fine shredder
• ice cream scoop

For Salad

• measuring cups and spoons
• large bowl
• rubber spatula
• pepper mill

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