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!


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


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.


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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