Vegetable Pizza

Okay, it doesn’t have to be vegetable – it can be meat-lover’s, it can be cheese, it can be pepperoni – anything. But here’s a “recipe” for the pizza we made the other night. I really like the way it turned out – good crust (a recipe which we found in the newest Taste of Home), vegetables (you know I love vegetables), and cheese. Try it sometime!

veggie-pizza

Perfect Pizza Crust:

1 T. yeast

1 1/2 cups warm water (110-115 degrees)

2 T. sugar

1/2 tsp. salt

2 cups bread flour

1 1/2 cups whole wheat flour

Cornmeal

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour (haha – you don’t have to let it rise this time).

Punch dough down; roll into a 15-inch circle. Grease a 14-inch pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly.

Notes: If you like a thinner crust, make 2 14-inch pizzas. You can also substitute all whole wheat or pastry whole wheat flour in place of the bread flour.

Toppings:

Your choice of pasta sauce

Broccoli, lightly steamed

Fresh spinach

Zucchini, sliced

Green pepper, chopped

Green onion

Mozzarella cheese

Other ideas:

Mushrooms, pineappple, bacon, asparagus, sausage, pepperoni, cheddar cheese, parmesan cheese, olives, purple onion, grilled chicken, cauliflower, carrots, anything else your heart desires on pizza. =)

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