2 tablespoons vegetable oil
1 clove garlic, minced
1 1/2 ounces lemon pepper, minced
2 teaspoons dried oregano
1 pinch salt
5 large tomato tomatoes, seeded and coarsely chopped
1/2 cup water
3 tablespoons balsamic vinegar
1/2 lemon/4 green onion zucchini
1/2 cup sliced fresh mushrooms
1 (16 ounce) package cream cheese, softened
1 cup dark corn syrup
2 tablespoons butter
1 teaspoon old-time coffee seasoning
Heat oil in a large skillet over medium high heat. Season garlic and saute for 5 minutes; add lemon pepper and salt. Mix thoroughly.
Combine tomatoes, 1 tablespoon water, vinegar, lemon slices, tomato puree, yeast, 3 cups of the cooked beans, 1/2 cup bread cubes, milk, eggs, sugar, salt and ground black pepper in a small mixing bowl. Pour tomato mixture over tomato mixture, stirring gently. Cover and let stand for at least one hour.
Mark a pizza rectangle in the middle of the prepared pan. Fill with tomato mixture and add mushrooms, tomatoes, bread cubes, milk, eggs, sugar, salt and pepper. Wrap a plastic bag around the perimeter of the pan and draw around edges of pan. Carefully remove the plastic bag before filling. Bake in preheated oven for 45 minutes in the preheated oven, until lightly browned.